Description
This Korean Ground Turkey recipe is a quick and flavorful dish featuring lean ground turkey cooked with aromatic garlic, ginger, and onions, simmered in a savory-sweet soy-based sauce. Garnished with toasted sesame seeds and served over steamed rice with fresh shredded vegetables and kimchi, it offers a perfect balance of spicy, tangy, and umami flavors ideal for a speedy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound ground turkey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili powder (optional, to make it spicy)
- 1 teaspoon toasted white sesame seeds (for garnish)
Sauce Ingredients
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon black vinegar or mirin
- 1/4 cup water or chicken broth
- 1 tablespoon cornstarch
Serving Suggestions
- Steamed rice
- Carrots, grated
- Purple cabbage, grated
- Kimchi
Instructions
- Prepare Aromatics: Heat vegetable oil in a large skillet over medium-high heat until hot and sizzling, approximately 1 minute. Add the thinly sliced onion, minced garlic, and grated ginger, and sauté for 2 to 3 minutes until fragrant and softened.
- Cook Ground Turkey: Add the ground turkey, salt, black pepper, and optional red chili powder to the skillet. Cook for 6 to 8 minutes, stirring frequently and breaking the meat into small pieces with a spatula until the turkey is no longer pink. Cover the skillet with a lid and let the turkey simmer for an additional 2 to 3 minutes to keep it moist.
- Mix Sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, black vinegar or mirin, water or chicken broth, and cornstarch until the mixture is smooth and cornstarch is fully dissolved.
- Combine Sauce and Turkey: Pour the prepared sauce over the cooked turkey in the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens to your desired consistency and coats the turkey evenly.
- Garnish and Serve: Sprinkle toasted white sesame seeds over the dish. Serve the Korean ground turkey warm alongside steamed rice, topped with grated carrots, purple cabbage, and/or kimchi according to your preference.
Notes
- For added spice, increase the amount of red chili powder or add a dash of gochujang (Korean chili paste).
- Use black vinegar or mirin depending on your flavor preference; black vinegar gives a tangier taste, mirin is sweeter.
- To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with extra kimchi for authentic Korean flavor and added probiotics.
