Korean-Style Ground Turkey

ByCole Matthews
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why make this recipe

This Ground Turkey Recipe (Korean-Style) is a fantastic dish that brings a burst of flavors to your table. It’s simple, quick, and perfect for busy weeknights. Ground turkey is a lean protein that takes on the delicious Korean-style sauce well, making it both tasty and healthier than many other meat options. Plus, it can be served over rice or with vegetables, making it a versatile meal choice.

how to make Ground Turkey Recipe (Korean-Style)

Ingredients

  • 1/4 cup soy sauce
  • 2 tsp cornstarch
  • 1/2 tbsp brown sugar (packed)
  • 1/2 tsp red chili flakes (or to taste)
  • 2 tbsp sesame oil
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 15 oz / 450g ground turkey
  • 6 tbsp chives (chopped)
  • 2 tbsp sesame seeds

Directions

  1. In a small bowl, combine soy sauce, cornstarch, brown sugar, and chili flakes. Mix until the cornstarch is dissolved, then set aside.
  2. Drizzle a large skillet with sesame oil, mix in garlic, and ginger, waiting until fragrant. Add the ground turkey, breaking it into small chunks as it cooks. Fry until the turkey loses its raw red color.
  3. Stir in the soy sauce mixture and keep the heat high for 2 more minutes, until the sauce turns golden brown and fragrant. If the sauce is too thick, add 1 tablespoon of water. Add the chives (keep some for garnishing) and turn off the heat.
  4. Sprinkle with sesame seeds and garnish with chopped chives. Serve with rice and vegetables.

how to serve Ground Turkey Recipe (Korean-Style)

Serve this flavorful ground turkey dish over a bed of rice for a hearty meal. Pair it with steamed or stir-fried vegetables to add some color and nutrition to your plate. You can also enjoy it in lettuce wraps or as a filling in tacos for a fun twist.

how to store Ground Turkey Recipe (Korean-Style)

To store leftovers, let the dish cool completely, then place it in an airtight container. Keep it in the refrigerator for up to three days. You can also freeze it for up to a month. To reheat, simply warm it in a skillet or microwave until heated through.

tips to make Ground Turkey Recipe (Korean-Style)

  • Adjust the spice level by adding more or fewer chili flakes based on your preference.
  • Make sure to break the turkey into small chunks while cooking for an even cook and better flavor absorption.
  • For extra flavor, marinate the ground turkey in the soy sauce mixture for about 30 minutes before cooking.

variation (if any)

You can easily swap out ground turkey for other ground meats like chicken or beef if you prefer. Additionally, you can add vegetables like bell peppers or carrots while cooking for extra nutrients and crunch.

FAQs

1. Can I use low-sodium soy sauce?
Yes, using low-sodium soy sauce is a great option to reduce salt intake while still enjoying the dish.

2. Is this recipe suitable for meal prep?
Absolutely! This ground turkey dish keeps well in the refrigerator and is perfect for meal prep.

3. Can I make it spicy?
Yes! If you enjoy heat, add more red chili flakes or even a dash of hot sauce to the sauce mixture.

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Ground Turkey Recipe (Korean-Style)

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo
Print Recipe

Description

A simple and flavorful Korean-style ground turkey dish that’s perfect for busy weeknights.

Ingredients

Scale
  • 1/4 cup soy sauce
  • 2 tsp cornstarch
  • 1/2 tbsp brown sugar (packed)
  • 1/2 tsp red chili flakes (or to taste)
  • 2 tbsp sesame oil
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 15 oz / 450g ground turkey
  • 6 tbsp chives (chopped)
  • 2 tbsp sesame seeds

Instructions

  1. In a small bowl, combine soy sauce, cornstarch, brown sugar, and chili flakes. Mix until the cornstarch is dissolved, then set aside.
  2. Drizzle a large skillet with sesame oil, mix in garlic, and ginger, waiting until fragrant.
  3. Add the ground turkey, breaking it into small chunks as it cooks. Fry until the turkey loses its raw red color.
  4. Stir in the soy sauce mixture and keep the heat high for 2 more minutes, until the sauce turns golden brown and fragrant. If the sauce is too thick, add 1 tablespoon of water.
  5. Add the chives (keep some for garnishing) and turn off the heat.
  6. Sprinkle with sesame seeds and garnish with chopped chives. Serve with rice and vegetables.

Notes

Adjust the spice level by adding more or fewer chili flakes based on your preference. For extra flavor, marinate the ground turkey in the soy sauce mixture for about 30 minutes before cooking.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: ground turkey, Korean recipe, quick dinner, easy weeknight meal, healthy eating

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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