Korean-Style Ground Turkey (Printable)

Quick ground turkey with Korean flavors, spicy-sweet sauce, and sesame

# What You'll Need:

→ For the Sauce

01 - 1/4 cup soy sauce (use low sodium if preferred)
02 - 2 teaspoons cornstarch
03 - 1/2 tablespoon brown sugar, packed
04 - 1/2 teaspoon red chili flakes (adjust to taste)

→ For the Turkey

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

→ Finishes and Garnish

09 - 6 tablespoons chives, chopped (reserve some for garnish)
10 - 2 tablespoons sesame seeds, toasted

→ To Serve

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables (broccoli, spinach, carrots)

# Steps:

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

# Expert Tips:

01 -
  • It's ready before you finish setting the table, which means busy nights suddenly feel manageable.
  • The sauce is balanced enough that it doesn't scream heat unless you want it to, making it adaptable to whoever's eating.
  • Sesame seeds and fresh ginger make it taste fancy without fancy ingredients or techniques.
02 -
  • Dissolving the cornstarch fully before it hits the hot pan prevents lumps that will mar your otherwise silky sauce.
  • Don't skip toasting the sesame seeds separately; raw seeds taste flat and mealy, but toasted ones add complexity that elevates the whole dish.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before using; the difference between raw and toasted is the difference between ordinary and crave-worthy.
  • If your sauce breaks or becomes grainy, whisk in a teaspoon of water at a time until it smooths out, which saves you from starting over.
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