Korean Style Ground Turkey (Printable)

Vibrant ground turkey with Korean-inspired spicy-sweet sauce, garlic, ginger, and sesame seeds.

# 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

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

→ Serving Accompaniments

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, breaking it apart with a spatula while cooking until no longer pink and 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 on high heat for 2 to 3 minutes, allowing the sauce to thicken and achieve a glossy finish. If sauce becomes too thick, add 1 tablespoon water to reach desired consistency.
05 - Stir in chopped chives, reserving a portion for garnish. Remove from heat.
06 - Transfer to serving plates over steamed rice. Sprinkle with toasted sesame seeds and reserved chives. Serve immediately with steamed or sautéed vegetables.

# Expert Tips:

01 -
  • Everything comes together in one pan, which means less cleanup and more time to actually sit down and eat.
  • The sauce gets glossy and clings to every bit of turkey, giving you that restaurant-quality finish at home.
  • It's flexible enough to dial up the heat or keep it mild, depending on who's at the table.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • The cornstarch must be fully dissolved in the sauce before it hits the pan, or you'll end up with gummy lumps instead of silky glaze.
  • Don't skip toasting the sesame seeds if yours aren't already toasted; the raw ones taste flat and chalky compared to the nutty crunch of toasted.
  • High heat at the end is crucial for getting that glossy, restaurant-style finish on the sauce.
03 -
  • Let the turkey sit undisturbed for a minute or two while browning to develop deeper flavor and a bit of caramelization on the edges.
  • Use a well-seasoned or nonstick skillet to prevent sticking, especially when the sauce starts to thicken and get sticky.
  • Taste the sauce before adding it to the pan; if it's too salty, add a tiny bit more sugar or a splash of water to balance it out.
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