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Korean-Style Ground Turkey

Delicious Korean-Style Ground Turkey in Under 30 Minutes

A quick & flavorful Korean-Style Ground Turkey dish that brings vibrant flavors to your table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 pound Ground Turkey or substitute with ground chicken or tofu
  • 1/4 cup Soy Sauce use a good-quality soy sauce
  • 2 tablespoons Brown Sugar packed brown sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Red Chili Flakes adjust to heat preference
  • 1 tablespoon Sesame Oil for cooking and garnishing
For the Aromatics
  • 2 cloves Garlic freshly minced
  • 1 tablespoon Fresh Ginger grated
  • 1/4 cup Chives reserve some for garnishing
For the Garnish
  • 1 tablespoon Sesame Seeds for topping

Equipment

  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine soy sauce, cornstarch, brown sugar, and red chili flakes. Stir well and set aside.
  2. Heat sesame oil in a large skillet over medium heat. Add minced garlic and fresh ginger. Sauté for about 1 minute until fragrant.
  3. Add ground turkey to the skillet, breaking it up as it cooks. Sauté for about 5 to 7 minutes until evenly browned.
  4. Pour in the sauce mixture and cook on high heat for about 2 minutes, stirring frequently until well-coated.
  5. Mix in chopped chives, reserving some for garnishing, then remove from heat.
  6. Serve hot, topped with sesame seeds and reserved chives. Enjoy over rice or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For leftovers, store in an airtight container and consume within 3-4 days. Freeze leftovers for up to 3 months.

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