These Korean Ground Turkey bowls start with white rice and are piled high with sweet and spicy ground turkey and quick pickled veggies.
Korean Ground Turkey
Korean Ground Turkey is the perfect balance of sweet and savory with a big kick of spice and a cooling pickled veggie topping. We love this meal! And although it’s got a good amount of spice, you can certainly play around with the spice level to make sure this is a dish the whole family can enjoy. (More on this later!)
Quick Tip
A lot of Korean ground meat dinners (using ground turkey, chicken, or beef) call for a large amount of sugar, resulting in a sickly sweet dish. Instead of loads of white or brown sugar, we add a bit of honey to counteract the spice, but we keep that addition to a minimum. If you’d prefer an even less sweet meal, reduce the honey or add it in slowly.
Optional Topping: Quick Pickled Veggies
The Korean Ground Turkey is tasty on its own, but pickled veggies take the meal to the next level. While pickling veggies might sound time consuming and labor intensive, these pickled veggies are not. It takes only a minute to whip together and they quickly “pickle” as you prepare the rest of the meal. So, while optional, we highly recommend this addition!
To make quick pickled veggies, combine the carrots and cucumbers with rice vinegar (which is also in the ground turkey mixture), white sugar, and a touch of salt. Toss a few times before serving and that’s it — quick pickled veggies that add so much to this dish!
Let’s Chat Spice
Korean Ground Turkey is intentionally spicy, but it’s very simple to adjust spice levels to personal preference.
While there are some red pepper flakes in the actual ground turkey mix, the Gochujang is what is primarily responsible for the spice of this meal. To ensure these bowls could be made with less spice, we don’t add any Gochujang to the actual meat and instead, you spoon it over individual plates.
My kids enjoy the ground turkey with 1/4 teaspoon red pepper flakes and no Gochujang on their plates. While still tasty (and tasty enough for little palates), I do find the flavor lacking without Gochujang or chili-garlic sauce, so if you’re overly sensitive to spice and leave it out entirely, you will be missing some key flavor in this recipe. If you are going to keep the Gochujang addition to a minimum, I recommend increasing the amount of garlic and ginger you add to this dish.
Quick Tip
Gochujang is a spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt.If you don’t have any Gochujang, use a chili-garlic sauce or even Sriracha.
Shortcuts
Korean Ground Turkey Shortcuts
- Matchstick carrots. Instead of cutting your own carrots into matchsticks, pick pre-shredded carrots in the produce section of the grocery store. They’re usually right by baby and/or full-sized carrots.
- Green onions: Most grocery stores sell chopped green onions in the produce section of the store that can be used to completely eliminate chopping from this recipe. This recipe calls for the green onions to be separated, so if you buy pre-chopped green onions just add them all in when sautéing the garlic and ginger.
- QUICK garlic and ginger. We love Dorot’s® cubes which have crushed garlic and ginger that you can keep handy in the freezer and pop into this (and other) recipes as needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated garlic paste and refrigerated minced garlic. By using the cubes or pastes, you’ll save a lot of chopping time while making this Korean Ground Turkey!
Optional Additions
Below are some of the optional additions we like with this Korean Ground Turkey:
- Toasted sesame seeds: These add a nice finishing touch and flavor to the meat.
- Rice vinegar and sugar: If you opt to quickly pickle the veggies, you’re going to need some more rice vinegar (we use it in the meat too!) and some sugar to toss with the veggies to pickle them.
- Boiled rice: If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is toss some rice in boiling water, boil it for 5-7 minutes, and voila — perfect rice!
Quick Tip
Want to save even more time (and dishes?) grab ready/microwaveable rice instead!
More ground turkey recipes
- Asian Ground Turkey with spicy mayo sauce
- Turkey Meatloaf with a simple glaze topping
- Ground Turkey Sweet Potato Skillet with black beans
- Ground Turkey Stir Fry with cabbage and carrots
- Turkey Chili with loads of veggies
Korean Ground Turkey
Equipment
Ingredients
- 1-1/2 cups matchstick carrots
- 1-1/2 cups thinly sliced English cucumbers
- 2 tablespoons rice vinegar plus 2 tablespoons for pickled veggies if desired
- 2 tablespoons granulated sugar optional, for pickled veggies
- 1/2 teaspoon salt
- 1 bunch green onions divided
- 2 tablespoons toasted sesame oil divided
- 1 pound lean ground turkey 93/7
- 1 up to 2 tablespoons minced garlic see note 1
- 1 up to 2 tablespoons ginger paste
- 3 tablespoons soy sauce not lite
- 2 tablespoons honey
- 1/4 up to 1/2 teaspoon red pepper flakes
- Cooked rice for serving, see note 2
- 1 teaspoon sesame seeds optional, for serving
- Gochujang or chili-garlic sauce or sriracha sauce, see note 3, for serving
Instructions
- Optional but recommended: quickly pickle the veggies—so good and so easy! Add carrots and cucumber to a large bowl. Add the rice vinegar, granulated sugar, and salt. Toss and continue to toss occasionally until ready to eat.
- Thinly slice green onions from root to tip. Separate into 2 parts, about 1/2 cup of the base of the onions and 1/2 cup of the tops. Add 1 tablespoon (14g) sesame oil to a large pan over medium-high heat. Once hot, add ground turkey. Begin browning and crumbling. After 3 minutes, add 1/2 of the base of the green onions. Continue to cook turkey until browned through. If needed, drain off any liquid. Add garlic and ginger; cook for 30 more seconds. Add soy sauce, honey, rice vinegar, and red pepper flakes (to taste preference). Stir and simmer until sauce is mostly absorbed into the turkey, 2–3 more minutes. Remove from heat and drizzle on the remaining 1 tablespoon sesame oil and remaining green onions. Add the sesame seeds here too if using. Toss to coat.
- Divide rice evenly among bowls. Top with even amounts of ground turkey and tons of pickled veggies. Drizzle some sort of sauce on top—Gochujang, chili-garlic, or even sriracha works here (add slowly—these sauces are hot). Enjoy!
Video
Recipe Notes
- Fill a large pot with water and set to boil.
- Once water is at a rolling boil, salt the water and add in rice.
- Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!! New favorite recipe and will definitely make again. I pickled carrots and radishes for the topping. It was all sooooo yummy!!! And quick and easy 🙂
Yay! I am so happy to hear this! Thanks Malia!
This was so so so delicious! I didn’t have honey so used Agave syrup and added some chopped spinach and radish sprouts for some extra veggies. There were zero leftovers with my family of 4. Thanks so much for this recipe!!
Delish! So happy this Korean Ground Turkey dish was a hit! Thanks Lorien! 🙂
I love this recipe. It’s one of my go-to’s and I look forward to eating the leftovers throughout the week. I love the sauce and will often double the sauce so there is more to go over rice, but it’s also great just the way it is.
I am so thrilled to hear this! Thanks so much Jessica! 🙂