Korean-Style Ground Turkey (Print View)

Quick and flavorful ground turkey with classic Korean spices, perfect over rice.

# What You'll Need:

→ Sauce

01 - 1/4 cup soy sauce (low sodium preferred)
02 - 2 teaspoons cornstarch
03 - 1/2 tablespoon packed brown sugar
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 toasted sesame seeds

→ Serving

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables

# How to Prepare:

01 - Whisk together soy sauce, cornstarch, brown sugar, and red chili flakes in a small bowl until cornstarch is fully dissolved. Set aside.
02 - Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stirring for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spatula, cooking for 5 to 7 minutes until no longer pink and cooked through.
04 - Pour the prepared sauce mixture into the skillet, stirring thoroughly to coat turkey. Cook on high heat for 2 to 3 minutes until sauce thickens and becomes glossy. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat. Sprinkle with toasted sesame seeds and remaining chives.
06 - Serve hot over steamed rice with vegetables of choice.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes like you spent an hour at the stove.
  • The sauce gets glossy and clings to every bite, making plain rice feel like a treat.
  • You can dial the heat up or down and it still feels authentic and satisfying.
02 -
  • Don't skip toasting the sesame seeds, the nutty depth they add is worth the extra two minutes.
  • If your sauce doesn't thicken, crank the heat up for a minute and let it bubble, it'll come together fast.
  • Fresh ginger makes all the difference here, the jarred stuff just doesn't have the same bright bite.
03 -
  • Use a hot skillet so the turkey gets a little caramelization instead of steaming in its own juices.
  • Grate the ginger on a microplane for the finest texture and the most flavor.
  • Keep a bottle of sesame oil in the fridge after opening, it stays fresh longer and the flavor won't go stale.
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