Korean Ground Turkey

5 from 11 votes

Korean Ground Turkey bowls are a flavor-packed combo of sweet and spicy turkey, quick-pickled veggies, and fluffy white rice—easy and delicious!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian, Healthy

Keyword: Korean Ground Turkey

Servings: servings

Author: Chelsea Lords

Cost: $13.15

Equipment

Large pan

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

US - Metric

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

Notes

Note 1: I love Dorot’s® cubes, which have crushed garlic and ginger that you can keep 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.

Note 2: Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)

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!

Note 3: Korean Ground Turkey is intentionally spicy, but it’s very simple to adjust spice levels to personal preference. My kids enjoy the turkey with 1/4 teaspoon red pepper flakes and no Gochujang. While still tasty (and tasty enough for little palates), I do find the flavor in this dish 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. If you keep the Gochujang to a minimum, I recommend increasing the garlic and ginger.

Nutrition Note: Nutrition information does not include rice or Gochujang.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat in the microwave or on the stovetop.

Nutrition