Korean-Style Ground Turkey (Printable version)

Spicy-sweet ground turkey with garlic, ginger, and sesame. Quick weeknight dinner 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 packed brown sugar
04 - 1/2 teaspoon red chili flakes

→ Main

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 - 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, stir-frying for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Break it apart with a spatula while cooking until no longer pink and fully cooked through, approximately 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet with turkey. Stir thoroughly to coat evenly. Cook on high heat for 2 to 3 minutes, allowing sauce to thicken and achieve a glossy appearance. Add 1 tablespoon water if sauce becomes too thick.
05 - Remove skillet from heat. Stir in chopped chives, reserving a portion for garnish.
06 - Transfer to serving bowls. Top with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with vegetables of choice.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as vibrant and satisfying.
  • The spicy-sweet sauce is completely adjustable, so you control the heat without sacrificing flavor.
  • Ground turkey becomes something exciting instead of the boring weeknight default.
  • Cleanup is minimal because everything happens in one skillet.
02 -
  • Do not skip toasting the sesame seeds, the nutty flavor they develop in a dry pan is completely different from raw seeds.
  • If your sauce is not thickening, turn the heat up and give it another minute, cornstarch needs heat to activate properly.
  • Fresh ginger makes a noticeable difference, the jarred stuff works in a pinch but lacks that bright zing.
03 -
  • Use a large skillet or wok to give the turkey enough room to brown instead of steaming in its own juices.
  • Grate ginger on a microplane for the finest texture and the most flavor distribution throughout the dish.
  • Toast sesame seeds in a dry pan over medium heat, shaking frequently, until golden and fragrant, it only takes two minutes but transforms them completely.
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