Korean-Style Ground Turkey (Printer-Friendly)

Quick ground turkey with Korean flavors, spicy-sweet glaze, and sesame seed finish

# What You Need:

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

# How-To Steps:

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. 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. Cook, breaking it up with a spatula, until 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 chopped chives, reserving some for garnish. Remove from heat.
06 - Sprinkle with toasted sesame seeds and remaining chives. Serve hot over rice with steamed or sautéed vegetables.

# Helpful Hints:

01 -
  • It delivers deep, layered flavor in under thirty minutes without any hard-to-find ingredients.
  • The glossy, sticky sauce clings to every bite and makes plain rice taste like a treat.
  • You can adjust the heat and sweetness on the fly, so it never gets boring.
02 -
  • Don't skip dissolving the cornstarch in the sauce beforehand or you'll end up with gummy clumps instead of a silky coating.
  • Use medium-high heat when cooking the turkey so it browns a little instead of steaming in its own moisture.
  • Toast your sesame seeds in a dry pan for a minute or two before adding them, it makes a huge difference in flavor.
03 -
  • Grate your ginger on the small holes of a box grater so it melts into the oil and doesn't leave fibrous bits.
  • If your sauce isn't thickening, let it bubble on high heat for another minute without stirring too much.
  • Always taste before serving and adjust with a pinch of sugar, a splash of soy sauce, or an extra shake of chili flakes until it's just right.
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