Korean-Style Ground Turkey (Printable)

Quick ground turkey with Korean-inspired spicy-sweet sauce, garlic, ginger, and sesame seeds. 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 brown sugar, packed
04 - 1/2 teaspoon red chili flakes

→ Turkey Base

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 sesame seeds, toasted

# How to Make It:

01 - In a small bowl, whisk together soy sauce, cornstarch, brown sugar, and red chili flakes until cornstarch dissolves completely. 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 and cook while breaking apart with a spatula until no pink remains and meat is thoroughly cooked, approximately 5 to 7 minutes.
04 - Pour the prepared sauce mixture into the skillet and stir thoroughly to coat the turkey. Cook on high heat for 2 to 3 minutes until the sauce thickens and becomes glossy. Add 1 tablespoon water if the sauce thickens excessively.
05 - Remove from heat and stir in the chopped chives, reserving some for final garnish.
06 - Transfer to serving plates over steamed rice. Top with toasted sesame seeds and reserved chives. Serve immediately with your choice of steamed or sautéed vegetables.

# Expert Advice:

01 -
  • It comes together faster than takeout arrives, with ingredients you probably already have.
  • The sauce clings to every bit of turkey, delivering that perfect sweet, salty, spicy balance in one bite.
  • It's endlessly adaptable—swap proteins, dial the heat up or down, pile it over rice or greens without a second thought.
02 -
  • Don't skip dissolving the cornstarch fully in the sauce or you'll end up with gummy clumps instead of a silky glaze.
  • Let the turkey brown a little before stirring constantly; those caramelized bits add depth you can't get from pale, steamed meat.
  • Taste before serving and adjust salt, heat, or sweetness—every soy sauce brand is different, and your palate is the final judge.
03 -
  • Use the highest quality sesame oil you can find; the cheap stuff tastes bitter and won't give you that deep, toasty aroma.
  • If your skillet isn't hot enough, the turkey will steam instead of brown, so wait until the oil shimmers before adding anything.
  • Always taste the sauce before pouring it in; if it's too salty, add a pinch more sugar, and if it's too sweet, a splash more soy sauce balances it out.
Go Back