Korean Style Ground Turkey (Printable)

Quick, flavorful ground turkey with Korean spices, garlic, ginger, and 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

→ 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 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

# Step-by-Step Guide:

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-frying for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook until no longer pink and cooked through, approximately 5 to 7 minutes.
04 - Pour the prepared soy sauce mixture into the skillet and stir well to coat the turkey evenly. Cook on 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.
06 - Transfer to serving plates over steamed rice. Sprinkle with toasted sesame seeds and remaining chives. Serve hot with vegetables of choice.

# Expert Suggestions:

01 -
  • It transforms plain ground turkey into something deeply savory and exciting in under 30 minutes.
  • The sauce clings to every bite with that perfect balance of sweet, salty, and spicy heat.
  • You probably have most of the ingredients already, making it ideal for last-minute dinners.
  • Leftovers taste even better the next day, tucked into lettuce wraps or stirred into fried rice.
02 -
  • Do not skip toasting the sesame seeds, the raw ones taste flat and chalky compared to the warm, nutty crunch of toasted.
  • If the sauce gets too thick or starts to stick, add a tablespoon of water and stir, it will loosen right up.
  • Let the garlic and ginger cook just until fragrant, not brown, or the dish will taste harsh instead of aromatic.
03 -
  • Use a hot skillet so the turkey browns slightly instead of steaming, which adds more depth to the final flavor.
  • Grate the ginger on a microplane for the finest texture, it distributes more evenly and does not leave fibrous bits.
  • Taste the sauce before adding it to the pan and adjust sweetness or heat, it is much easier to tweak now than after it is mixed in.
Return