Korean-Style Ground Turkey (Printable Version)

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

# Ingredient List:

→ 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 fresh chives, chopped
10 - 2 tablespoons toasted sesame seeds

# Directions:

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; stir-fry for 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook while breaking it apart with a spatula until no longer pink and cooked through, approximately 5-7 minutes.
04 - Pour the prepared soy sauce mixture into the skillet and stir well to coat the turkey evenly. Cook on high heat for 2-3 minutes until the sauce thickens and becomes glossy. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving a portion for garnish. Remove from heat and sprinkle with toasted sesame seeds and remaining chives. Serve immediately over rice with steamed or sautéed vegetables.

# Expert Tips:

01 -
  • It delivers bold, layered flavor in just 30 minutes with minimal cleanup.
  • The sauce clings beautifully to the turkey, creating that addictive sweet-spicy-savory balance.
  • It works over rice, in lettuce wraps, or even tucked into grain bowls the next day.
02 -
  • Do not skip whisking the cornstarch completely into the soy sauce or you will end up with lumps in your glaze.
  • High heat at the end is essential for getting that glossy, restaurant-style finish instead of a watery puddle.
  • Let the garlic and ginger cook just until fragrant but not brown, burned garlic turns bitter fast.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before adding them, the nutty fragrance is worth the extra step.
  • Use a silicone spatula to scrape up any caramelized bits from the bottom of the pan when you add the sauce, that is where the flavor hides.
  • If your turkey releases a lot of liquid, drain some off before adding the sauce so it does not dilute the glaze.
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