Korean-Style Ground Turkey (Printable version)

Quick ground turkey with Korean-inspired spicy-sweet sauce, aromatic garlic and ginger, finished with nutty toasted sesame.

# What You Need:

→ For the 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

→ 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 & Garnish

09 - 6 tablespoons fresh chives, chopped
10 - 2 tablespoons toasted sesame seeds

→ To Serve

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables such as broccoli, spinach, or carrots

# 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 approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet and cook, breaking it up with a spatula, 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 for 2 to 3 minutes over high heat, allowing the sauce to thicken and turn glossy. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat and sprinkle with toasted sesame seeds and remaining chives.
06 - Serve hot over steamed rice with your choice of vegetables.

# Expert Tips:

01 -
  • It comes together faster than most delivery orders and tastes just as exciting.
  • The sauce clings to every bite with a glossy, spicy-sweet coating that makes plain rice feel like a treat.
  • You can dial the heat up or down without losing any of the deep, toasted flavor.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip toasting your sesame seeds, raw ones taste flat and chalky compared to the nutty richness you get from a quick dry pan toast.
  • If your sauce thickens too fast and looks sticky, add a tablespoon of water and stir, it will loosen right back up without losing flavor.
  • Use fresh ginger and grate it finely, big chunks taste harsh and fibrous instead of warm and aromatic.
03 -
  • Crank the heat to high when you add the sauce, that's what gives you the glossy, caramelized finish instead of a watery simmer.
  • Reserve a handful of chives and sesame seeds for garnish, the fresh pop of color and texture on top makes the dish feel restaurant-quality.
  • If you love garlic, add an extra clove, this recipe is forgiving and rewards boldness.
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