Korean Style Ground Turkey (Printable)

Quick and flavorful ground turkey with classic Korean spices, sweet soy glaze, and nutty sesame finish

# What You 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 Base

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

→ Garnish and Finish

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

# 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 approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it apart with a spatula, until no longer pink and cooked through, approximately 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir thoroughly to coat turkey. Cook for 2 to 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 - Transfer to serving bowls. Sprinkle with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with vegetables of choice.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout and tastes just as exciting.
  • The sweet, spicy, nutty sauce clings to every bite without feeling heavy or overly complicated.
  • You probably already have most of these ingredients, and the ones you don't are worth keeping around.
  • It reheats beautifully, so lunch the next day feels like a small gift to your future self.
02 -
  • Don't skip toasting the sesame seeds; the difference between raw and toasted is the difference between flat and fantastic.
  • If your sauce seems too salty after adding it, a tiny pinch of sugar or a squeeze of lime can bring everything back into balance.
  • High heat at the end is crucial for getting that glossy, restaurant style finish instead of a watery mess.
03 -
  • Use the darkest sesame oil you can find; the toasted kind has exponentially more flavor than the light refined versions.
  • Grate ginger on a microplane instead of chopping it, you'll get more juice and flavor with none of the fibrous bits.
  • If you want restaurant level glossiness, pull the pan off the heat and stir in half a teaspoon of sesame oil just before serving.
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