Korean-Style Ground Turkey (Print version)

Quick and flavorful ground turkey with Korean-inspired spicy-sweet glazed sauce

# What You'll Need:

→ Sauce

01 - 1/4 cup soy sauce (low sodium preferred)
02 - 2 teaspoons cornstarch
03 - 1/2 tablespoon brown sugar, packed
04 - 1/2 teaspoon red chili flakes

→ Turkey

05 - 2 tablespoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 15 ounces ground turkey

→ Finishes and Garnish

09 - 6 tablespoons chives, chopped
10 - 2 tablespoons sesame seeds, toasted

→ To Serve

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables (broccoli, spinach, carrots)

# Directions:

01 - In a small bowl, whisk together soy sauce, cornstarch, brown sugar, and red chili flakes until cornstarch is fully dissolved. Set aside.
02 - Heat a large skillet over medium-high heat. Add sesame oil. Once hot, add minced garlic and grated ginger; stir-fry for about 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it up with a spatula, until no longer pink and cooked through, approximately 5-7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir well to coat turkey. Cook for 2-3 minutes on high heat, allowing sauce to thicken and turn glossy. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Sprinkle with toasted sesame seeds and remaining chives. Serve hot over rice with steamed or sautéed vegetables.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you spent an hour caramelizing something fancy.
  • The sauce clings to every bit of turkey with this glossy, sweet heat that makes plain rice feel like a feast.
  • You can double it without any extra effort and have lunches sorted for half the week.
02 -
  • If your sauce thickens too fast or looks pasty, add a tablespoon of water and stir, it will loosen up and turn glossy again.
  • Do not skip toasting the sesame seeds, those few extra seconds in a dry pan unlock a depth of flavor that raw seeds just do not have.
03 -
  • Use a large skillet or wok so the turkey can spread out and brown instead of steaming in its own moisture.
  • If you want deeper flavor, let the turkey sit undisturbed for a minute or two during cooking to develop a light crust before stirring again.
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