Korean-Style Ground Turkey (Printer-friendly)

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

→ Main

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

# 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. Add sesame oil. Once hot, add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it apart with a spatula, until no longer pink and fully cooked through, approximately 5 to 7 minutes.
04 - Pour the prepared sauce mixture into the skillet. Stir thoroughly to coat the turkey. Cook for 2 to 3 minutes on high heat, allowing the sauce to thicken and develop a glossy appearance. 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 steamed rice with choice of vegetables.

# Expert Suggestions:

01 -
  • It comes together faster than takeout arrives, and tastes twice as good.
  • The balance of sweet, salty, and spicy hits every craving without feeling heavy.
  • You probably have most of these ingredients already, or can grab them in one quick store run.
  • Leftovers reheat beautifully and taste even better the next day when the flavors deepen.
02 -
  • Don't skip toasting the sesame seeds, raw ones taste flat and chalky compared to the golden toasted ones.
  • If your sauce won't thicken, you probably didn't whisk the cornstarch enough at the start, it clumps when added to hot liquid.
  • Let the turkey brown a bit before stirring constantly, that caramelization adds flavor the sauce alone can't give.
03 -
  • Use a hot pan and don't crowd the turkey, it should sizzle when it hits the oil or it'll steam instead of brown.
  • Taste the sauce before adding it to the pan and adjust the sugar or soy to your preference, it's easier to fix now than later.
  • If you love ginger, grate extra and freeze it in ice cube trays with a little water, then pop one out whenever a recipe calls for fresh.
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