Korean Ground Turkey

Korean ground turkey is flavorful, saucy, and delicious. It’s quick and easy to make in just 20 short minutes (which is just enough time for your steamed rice to cook)! This Korean turkey is perfect when you’re craving a flavorful and filling meal but don’t have much time to make one. It’s savory, sweet, and spicy, and just all around good. Plus, it’s great for meal prep and freezes really well — so make a big batch and save the rest for another day.

Why You’ll Love Korean Ground Turkey

• It’s a quick under 30 minute meal. Be prepared. This recipe comes together fast. That’s why I love to make Korean ground turkey on busy days when hunger sneaks up on me. In just 20 minutes, you can enjoy this hot and flavorful meal with a bowl of steamed rice.
• Korean ground turkey is easy to make. This recipe only needs one pan to make. Sauté your aromatics, brown your meat, and add your sauce. Then, just prepare your plate. You’ll love the immense flavor you get from such little effort in the kitchen.
• It’s tender, flavorful, and filling. This Korean ground turkey recipe truly has it all. Not only is it quick and easy — it’s so delicious. The meat is tender and packed with sweet, savory, and spicy flavors. It’s the total package.

Ingredients and Substitutions

To make this easy Korean Ground Turkey, you will need the following ingredients (full quantities in the recipe card below):

• vegetable oil
• yellow onion
• garlic + ginger
• ground turkey - this recipe is versatile and you can substitute the ground turkey with other ground meats. Try it with ground chicken, beef, or pork.
• salt and pepper
• red chili powder - optional, to make it spicy.
• for the sauce - soy sauce, brown sugar, sesame oil, black vinegar (or mirin), water (or chicken broth), and cornstarch (to thicken it up).
• toasted white sesame seeds - for garnish.

To serve in a rice bowl, you will also need steamed rice, grated carrots and purple cabbage, and/or kimchi.

You will also need measuring cups and spoons and a large skillet.

How to Make the Best Korean Ground Turkey Rice Bowls

1. Sauté aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until fragrant, about 2-3 minutes.
2. Cook turkey. Add ground turkey and cook for 6-8 minutes until it's no longer pink. Stir well and break up the turkey into small pieces with a spatula. Cover the lid and simmer for another 2-3 minutes (which will keep the turkey from getting dry).
3. Add sauce. In a small mixing bowl, whisk together all the sauce ingredients (soy sauce, brown sugar, sesame oil, black vinegar, water or chicken broth, and cornstarch) until smooth. Add the sauce to the turkey and cook for 2-3 minutes until thickened to a desired consistency, stirring constantly.
4. Serve. Garnish with sesame seeds and serve warm with a bowl of steamed rice, topped with shredded carrots, cabbage, and/or kimchi, if desired.

How to Serve

This Korean ground turkey is perfect served over steamed white rice. You can add a few things to make it a more complete meal, such as:

• green onions to garnish
• shredded carrots and cabbage
• an over-easy or boiled egg
• cooked vegetables (broccoli, peppers, onions, carrots, etc.)

You could even serve them in tacos for a fusion twist like in these Korean Beef Tacos.

More Ground Turkey Recipes

• Turkey Chili
• Mediterranean Turkey Burgers
• Ground Turkey Pasta Bake
• Thai Turkey Meatballs in Coconut Curry
• Sweet Chili Turkey Meatballs
• Spinach and Feta Turkey Burgers

Korean Ground Turkey

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 20 minutes
• Yield: 3-4 servings
• Diet: Gluten Free

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Description

Korean ground turkey is flavorful, saucy, and delicious. It’s quick and easy to make in just 20 minutes, great for meal prep and freezes well. 

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Ingredients

• 1 tablespoon vegetable oil
• 1 medium yellow onion, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound ground turkey
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red chili powder (optional, to make it spicy)
• 1 teaspoon toasted white sesame seeds (for garnish)

For the sauce:

• ¼ cup soy sauce
• ¼ cup brown sugar
• 1 teaspoon sesame oil
• ½ tablespoon black vinegar or mirin
• ¼ cup water or chicken broth
• 1 tablespoon cornstarch

For serving:

• steamed rice
• carrots, grated
• purple cabbage, grated
• kimchi

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Instructions

1. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until fragrant, about 2-3 minutes.
2. Add ground turkey and cook for 6-8 minutes until it's no longer pink. Stir well and break up the turkey into small pieces with a spatula. Cover the lid and simmer for another 2-3 minutes (which will keep the turkey from getting dry).
3. In a small mixing bowl, whisk together all the sauce ingredients (soy sauce, brown sugar, sesame oil, black vinegar, water or chicken broth, and cornstarch) until smooth.
4. Add the sauce to the turkey and cook for 2-3 minutes until thickened to a desired consistency, stirring constantly.
5. Garnish with sesame seeds and serve warm with a bowl of steamed rice, topped with shredded carrots, cabbage, and/or kimchi, if desired.

Notes

How to store: Keep leftover Korean ground turkey in an airtight container in the fridge for up to 3-4 days.

How to freeze: Korean ground turkey also freezes really well. Store in an airtight container or freezer bag for up to 3 months. I recommend portioning them out into meal prep containers for easy storing and reheating. Allow the ground meat to thaw overnight in the refrigerator before reheating.

How to reheat: Reheat Korean ground turkey on the stove on a heat resistant dish in a steamer basket over boiling water. You can also reheat in a pan over medium-low heat, stirring constantly. Add water if it starts to look dry.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Turkey
• Method: Stovetop
• Cuisine: Korean

Keywords: korean ground turkey, korean ground turkey rice bowls, ground turkey, asian ground turkey,

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