Korean-Style Ground Turkey (Printable Version)

Vibrant ground turkey with Korean flavors, spicy-sweet sauce, and sesame. Ready in 30 minutes.

# 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 such as broccoli, spinach, or carrots

# How To Make It:

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 and add sesame oil. Once hot, add minced garlic and grated ginger, stirring constantly for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet and cook while breaking it apart with a spatula until no longer pink and fully cooked through, approximately 5 to 7 minutes.
04 - Pour the prepared soy sauce mixture into the skillet and stir thoroughly to coat the turkey evenly. Cook over high heat for 2 to 3 minutes, allowing the sauce to thicken and achieve a glossy appearance. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat immediately.
06 - Sprinkle with toasted sesame seeds and reserved chives. Serve hot over steamed rice with choice of vegetables.

# Expert Advice:

01 -
  • It comes together in less time than it takes to stream two episodes of anything, and tastes like you spent way longer on it.
  • The sweet-spicy-nutty balance hits every craving at once without feeling heavy or complicated.
  • Leftovers actually get better overnight as the flavors soak in, making lunch the next day something to look forward to.
02 -
  • Don't skip toasting the sesame seeds, even if you're tempted, because the nutty depth they add is half the magic of this dish.
  • If your sauce thickens too much or looks gloopy, a tablespoon of water stirred in brings it right back to glossy perfection.
  • Let the garlic and ginger sizzle just until fragrant, not a second longer, or they'll turn bitter and throw off the whole flavor.
03 -
  • Use a hot pan and don't stir the turkey constantly, let it sit for a minute so it gets those little caramelized edges that add so much flavor.
  • Grate the ginger on a microplane instead of chopping it, you'll get more juice and aroma without any stringy bits.
  • If you want restaurant-level gloss, pull the pan off the heat and swirl in an extra half teaspoon of sesame oil right before serving.
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