Korean-Style Ground Turkey (Printer-friendly)

Quick ground turkey with Korean-inspired spicy-sweet glaze, garlic, ginger, and sesame seeds. Perfect over rice.

# What You'll 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

→ Finishing and Garnish

09 - 6 tablespoons fresh 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 and add sesame oil. Once hot, add minced garlic and grated ginger, stirring constantly for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spatula while cooking until no longer pink and completely cooked through, approximately 5 to 7 minutes.
04 - Pour the prepared soy sauce mixture into the skillet with the turkey. Stir thoroughly to coat evenly and cook over high heat for 2 to 3 minutes, allowing the sauce to thicken and achieve a glossy finish. If sauce becomes too thick, add 1 tablespoon water.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Transfer to serving plates over steamed rice. Sprinkle with toasted sesame seeds and remaining chives. Serve hot with steamed or sautéed vegetables.

# Expert Hints:

01 -
  • It comes together faster than takeout arrives, with flavors that taste like you spent an hour at the stove.
  • The sauce clings to every piece of turkey in a way that makes plain rice feel like a treat.
  • You probably already have most of the ingredients, and the ones you dont are worth keeping around.
  • It reheats beautifully, so leftovers at lunch feel like a small victory.
02 -
  • Do not skip dissolving the cornstarch completely in the sauce or you will end up with chalky clumps instead of a silky glaze.
  • If the sauce thickens too fast and starts to look dry, add a tablespoon of water and stir, it loosens right back up.
  • Let the garlic and ginger sizzle just until fragrant but not burnt, because bitter garlic will haunt the whole dish.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling them on, it deepens their flavor and makes them taste almost buttery.
  • Use a hot pan and resist the urge to stir the turkey constantly, letting it brown in spots gives you better texture and flavor.
  • Grate the ginger on the small holes of a box grater or use a spoon to scrape the skin off before mincing, it is faster and less fibrous.
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