Korean-Style Ground Turkey (Printable)

Vibrant ground turkey with spicy-sweet Korean flavors, garlic, ginger, and toasted sesame seeds.

# 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

→ Garnish

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

→ Serving

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables such as broccoli, spinach, or 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 and once hot, add minced garlic and grated ginger. Stir-fry for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook while breaking it up with a spatula until no longer pink and fully cooked through, about 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir well to coat turkey evenly. Cook for 2 to 3 minutes on high heat, allowing sauce to thicken and turn glossy. If sauce becomes too thick, add 1 tablespoon of water.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Transfer turkey mixture to serving dishes. Sprinkle with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with choice of vegetables.

# Expert Tips:

01 -
  • It comes together in the time it takes to steam a pot of rice, no marinating or advance prep required.
  • The sauce clings to every bit of turkey with a glossy, spicy-sweet coating that tastes like you spent hours on it.
  • You probably have most of the ingredients already, and the ones you don't keep forever in the pantry.
  • It reheats beautifully, which means tomorrow's lunch is already handled.
02 -
  • Don't skip dissolving the cornstarch completely or you'll end up with gummy pockets instead of a smooth sauce.
  • If your skillet isn't hot enough, the turkey will steam instead of browning, and you'll lose that deeper flavor.
  • Taste the sauce before adding it to the pan. Soy sauce brands vary wildly in saltiness, and it's easier to adjust now than after it's mixed in.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat, shaking often, until they turn golden and smell nutty. It takes two minutes and transforms them.
  • Use a wooden spoon or stiff spatula to break up the turkey into small, even crumbles so the sauce coats everything uniformly.
  • If you like things saucier, double the sauce ingredients and save the extra to drizzle over your rice.
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