16 Delicious Korean Ground Turkey Recipes Spicy

Venture into the vibrant world of Korean flavors with our roundup of 16 delicious ground turkey recipes that pack a spicy punch! Perfect for busy weeknights or when you’re craving something bold and comforting, these dishes are a fantastic way to spice up your dinner routine. Ready to transform your meals with minimal effort? Keep scrolling to discover your next favorite recipe!

Korean Ground Turkey Bibimbap

Bibimbap just got a weeknight-friendly twist with this Korean Ground Turkey Bibimbap. You’ll love how the savory, slightly sweet turkey pairs with crisp veggies and that iconic spicy-sweet gochujang sauce. It’s a bowl that’s as fun to mix as it is to eat.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups cooked short-grain white rice, kept warm
• 1 tbsp toasted sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 cup spinach, blanched and squeezed dry
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp vegetable oil
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the ground turkey to the skillet. Cook, breaking it apart with a spatula, until no pink remains, about 5 minutes.
3. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
4. In a small bowl, whisk together the gochujang, honey, and soy sauce. Pour over the turkey and stir to coat. Cook for 2 minutes, then remove from heat.
5. In the same skillet, add the beaten eggs. Cook, stirring gently, until softly scrambled, about 2 minutes. Remove from heat.
6. To assemble, divide the warm rice between two bowls. Arrange the turkey, spinach, carrot, cucumber, and eggs on top of the rice.
7. Drizzle with toasted sesame oil and sprinkle with sesame seeds.

One bite and you’ll notice the perfect harmony of textures—creamy eggs, crunchy veggies, and tender turkey. For an extra kick, serve with additional gochujang on the side.

Spicy Korean Ground Turkey Stir Fry

Now, if you’re craving something that’s both easy to whip up and packed with flavor, this Spicy Korean Ground Turkey Stir Fry is your go-to. It’s the perfect blend of spicy, sweet, and savory, ready in under 30 minutes.

Ingredients

• 1 tbsp toasted sesame oil
• 1 lb ground turkey, 93% lean
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce, low-sodium
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 cup bell peppers, thinly sliced
• 1/2 cup scallions, diagonally sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Whisk together the gochujang, soy sauce, honey, and rice vinegar in a small bowl. Pour over the turkey, stirring to coat evenly.
5. Add the thinly sliced bell peppers to the skillet, cooking until just tender, about 3 minutes.
6. Remove from heat and garnish with diagonally sliced scallions and sesame seeds.

You’ll love how the tender turkey soaks up the spicy-sweet sauce, while the crisp bell peppers add a refreshing crunch. Try serving it over steamed jasmine rice or wrapped in butter lettuce leaves for a low-carb option.

Korean Ground Turkey Lettuce Wraps

These Korean Ground Turkey Lettuce Wraps are a game-changer for your weeknight dinners. They’re packed with flavor, easy to make, and perfect for a light yet satisfying meal.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 tbsp sesame oil, toasted
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce, low-sodium
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey, raw
• 1 tbsp rice vinegar
• 1 head butter lettuce, leaves separated and washed
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula, and cook until no pink remains, approximately 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. In a small bowl, whisk together soy sauce, gochujang, honey, and rice vinegar until smooth.
5. Pour the sauce over the turkey, stirring to coat evenly, and simmer for 2-3 minutes until slightly thickened.
6. Remove from heat and let it sit for 1 minute to allow flavors to meld.
7. Spoon the turkey mixture into lettuce leaves, garnishing with sliced green onions and toasted sesame seeds.

Finished with a sprinkle of sesame seeds, these wraps offer a delightful crunch against the tender, savory turkey. The gochujang brings a subtle heat that’s perfectly balanced by the honey’s sweetness. Try serving them with a side of kimchi for an extra kick of flavor.

Korean Ground Turkey and Rice Bowl

Ever find yourself craving something hearty yet healthy, with a twist of international flair? This Korean Ground Turkey and Rice Bowl is your answer, combining lean protein, vibrant veggies, and a sauce that packs a punch.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup jasmine rice, uncooked
• 2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 cups kale, stems removed and leaves thinly sliced
• 1 carrot, julienned
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce, low-sodium
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, then set aside covered.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
3. Push the turkey to one side of the skillet. Add the remaining 1 tbsp sesame oil, garlic, and ginger to the empty side. Sauté for 30 seconds until fragrant, then mix with the turkey.
4. Add the kale and carrot to the skillet. Stir-fry for 3 minutes until the vegetables are just tender.
5. In a small bowl, whisk together the gochujang, soy sauce, honey, and rice vinegar. Pour over the turkey mixture, stirring to coat evenly. Cook for 2 minutes to meld the flavors.
6. Divide the cooked rice between bowls. Top with the turkey mixture, then garnish with green onions and sesame seeds.

The dish boasts a delightful contrast of textures—tender turkey, crisp veggies, and fluffy rice—all coated in a sauce that’s sweet, spicy, and slightly tangy. Serve it with a side of kimchi for an extra Korean kick or a soft-boiled egg for added richness.

Korean Ground Turkey Tacos

Just when you thought tacos couldn’t get any better, here comes a twist that’ll knock your socks off. Korean ground turkey tacos blend the best of both worlds—spicy, savory, and slightly sweet flavors packed into a crispy shell.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil, toasted
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup carrots, julienned
• 2 tbsp green onions, finely chopped
• 8 small corn tortillas
• 1 tbsp vegetable oil
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add the vegetable oil.
2. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until no pink remains.
3. Stir in the gochujang, soy sauce, sesame oil, garlic, and ginger. Cook for another 2 minutes until fragrant.
4. While the turkey cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
5. Assemble the tacos by dividing the turkey mixture among the tortillas. Top with red cabbage, carrots, and green onions.
6. Sprinkle sesame seeds over the top for garnish.

Now, these tacos are a symphony of textures—crunchy veggies, tender turkey, and a kick of heat that lingers. Try serving them with a side of kimchi for an extra punch of flavor.

Korean Ground Turkey Meatballs

Hey, you’re going to love these Korean Ground Turkey Meatballs. They’re a perfect mix of savory and sweet, with a hint of spice that makes them irresistible.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp sesame oil, toasted
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp green onions, finely chopped
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp avocado oil, for frying

Instructions

1. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, honey, and red pepper flakes. Mix until just combined to avoid tough meatballs.
2. Form the mixture into 1-inch diameter meatballs, ensuring they’re compacted enough to hold their shape but not overworked.
3. Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the meatballs in a single layer, being careful not to overcrowd the skillet. Cook for 4 minutes per side, or until golden brown and cooked through, turning gently with tongs.
5. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil, then serve immediately.

Perfectly juicy inside with a slightly crispy exterior, these meatballs are a flavor bomb. Try serving them over a bed of steamed jasmine rice or tucked into lettuce wraps for a light, refreshing meal.

Korean Ground Turkey Stuffed Peppers

So, you’re looking for a twist on the classic stuffed pepper? These Korean ground turkey stuffed peppers are packed with flavor and super easy to make. Perfect for a weeknight dinner that feels a bit special.

Ingredients

• 1 lb ground turkey, 93% lean
• 4 large bell peppers, halved and seeded
• 1 cup cooked jasmine rice
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 cup scallions, thinly sliced
• 1/2 cup carrots, julienned
• 1 tbsp clarified butter
• 1/2 tsp black sesame seeds, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with clarified butter.
2. In a large skillet over medium heat, cook the ground turkey until no longer pink, about 5-7 minutes. Tip: Break the turkey into small crumbles for even cooking.
3. Add the minced garlic, grated ginger, julienned carrots, and half of the scallions to the skillet. Cook for 2 minutes until fragrant.
4. Stir in the cooked jasmine rice, gochujang, soy sauce, and sesame oil. Mix well to combine and cook for another 2 minutes. Tip: The gochujang should be evenly distributed for a balanced flavor.
5. Arrange the bell pepper halves in the prepared baking dish. Spoon the turkey mixture evenly into each pepper half.
6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the edges slightly charred. Tip: For extra color, broil for the last 2 minutes.
7. Garnish with the remaining scallions and black sesame seeds before serving.

Unbelievably tender peppers meet a spicy, savory filling that’s just the right amount of hearty. Serve these with a side of kimchi for an extra kick or over a bed of greens for a lighter meal.

Korean Ground Turkey Kimchi Fried Rice

Oh, you’re going to love this twist on fried rice that’s packed with flavor and comes together in no time. Korean Ground Turkey Kimchi Fried Rice is your answer to a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon clarified butter
• 1 pound ground turkey
• 1 cup kimchi, chopped
• 2 cups cooked jasmine rice, day-old preferred
• 2 pasture-raised eggs, lightly beaten
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon soy sauce
• 1/2 teaspoon granulated sugar
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat sesame oil and clarified butter in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
3. Stir in chopped kimchi and cook for 2 minutes to soften slightly.
4. Push the turkey and kimchi to one side of the skillet. Pour the beaten eggs into the other side and scramble until just set, about 1 minute.
5. Mix the eggs with the turkey and kimchi. Add the jasmine rice, gochujang, soy sauce, and sugar, stirring to combine evenly.
6. Cook for 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
7. Garnish with sliced green onions and toasted sesame seeds before serving.

Just imagine the perfect bite: slightly spicy, a bit tangy from the kimchi, and the satisfying crunch of sesame seeds. Serve it straight from the skillet for a fun, family-style meal or top with a fried egg for extra richness.

Korean Ground Turkey Japchae

Zesty flavors and easy prep make this Korean Ground Turkey Japchae a weeknight winner. You’ll love how the savory turkey mingles with the sweet, chewy noodles for a dish that’s both comforting and exciting.

Ingredients

• 8 oz sweet potato starch noodles
• 1 tbsp sesame oil
• 1 tbsp clarified butter
• 1 lb pasture-raised ground turkey
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp tamari sauce
• 1 tbsp coconut sugar
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup spinach, blanched and squeezed dry
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Soak the sweet potato starch noodles in warm water for 20 minutes until pliable, then drain.
2. In a large skillet, heat the sesame oil and clarified butter over medium heat until shimmering.
3. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
4. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
5. Mix in the tamari sauce and coconut sugar, then add the mushrooms, cooking until they soften, about 3 minutes.
6. Add the drained noodles to the skillet, tossing to combine and heat through, about 2 minutes.
7. Fold in the spinach, carrot, and red bell pepper, cooking for another 2 minutes until vegetables are just tender.
8. Garnish with green onions and toasted sesame seeds before serving.

Now, the dish boasts a delightful contrast of textures—from the slippery noodles to the crisp veggies. Not to mention, the umami-rich turkey pairs beautifully with the slight sweetness of the sauce. Try serving it with a side of kimchi for an extra kick.

Korean Ground Turkey Dumplings

Busy weeknights call for quick, flavorful meals that don’t skimp on taste. These Korean Ground Turkey Dumplings are your ticket to a delicious dinner with minimal fuss, packing a punch of umami and a hint of spice.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups finely shredded Napa cabbage
• 3 green onions, thinly sliced
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil, toasted
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 package (about 50) round dumpling wrappers
• 1 tbsp vegetable oil, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large mixing bowl, combine ground turkey, Napa cabbage, green onions, soy sauce, sesame oil, gochujang, ginger, and garlic. Mix until just combined; avoid overmixing to keep the filling tender.
2. Place a dumpling wrapper on a clean surface. Spoon 1 tsp of the turkey mixture into the center. Moisten the edges with water, fold over to form a half-moon, and pleat the edges to seal. Repeat with remaining wrappers and filling.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, working in batches if necessary. Cook for 2-3 minutes until bottoms are golden brown.
4. Carefully add water to the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes, or until water evaporates and dumplings are cooked through.
5. Uncover and cook for an additional 1-2 minutes to crisp the bottoms again. Serve hot with a side of soy sauce mixed with a splash of rice vinegar for dipping.

Now, these dumplings boast a crispy bottom with a juicy, flavorful interior that’s perfectly balanced. Try serving them atop a bed of steamed jasmine rice for a heartier meal, or enjoy them as is for a lighter option.

Korean Ground Turkey Bulgogi

Believe it or not, whipping up a flavorful Korean Ground Turkey Bulgogi at home is easier than you think, and it’s packed with all the savory, sweet, and slightly spicy flavors you love.

Ingredients

• 1 lb ground turkey, preferably dark meat for juiciness
• 1/4 cup soy sauce, low-sodium recommended
• 2 tbsp brown sugar, packed
• 1 tbsp sesame oil, toasted
• 3 garlic cloves, finely minced
• 1 tsp ginger, freshly grated
• 1/2 tsp gochujang (Korean chili paste)
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced for garnish
• 1 tsp sesame seeds, toasted

Instructions

1. In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang. Whisk until the sugar is fully dissolved.
2. Add the ground turkey to the marinade, ensuring it’s evenly coated. Let it marinate for at least 15 minutes at room temperature for the flavors to meld.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Tip: A well-heated pan ensures a better sear on the turkey.
4. Add the marinated turkey to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and slightly caramelized.
5. Once cooked, remove from heat and garnish with sliced green onions and toasted sesame seeds. Tip: Toasting the sesame seeds enhances their nutty flavor.
6. Serve immediately over steamed rice or lettuce wraps for a low-carb option. Tip: Lettuce wraps add a refreshing crunch that complements the dish’s richness.

Korean Ground Turkey Bulgogi offers a delightful mix of tender, juicy meat with a perfect balance of sweet and spicy flavors. Kickstart your meal with this dish for a quick, satisfying dinner that’s sure to impress.

Korean Ground Turkey Pancakes

Ever find yourself craving something savory, a bit crispy, and packed with flavor? These Korean Ground Turkey Pancakes are your answer, blending the comfort of pancakes with the bold tastes of Korean cuisine.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup all-purpose flour, sifted
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup ice-cold water
• 2 tbsp soy sauce, low-sodium
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 cup scallions, thinly sliced
• 1/4 tsp black pepper, freshly ground
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, lightly beaten pasture-raised egg, and ice-cold water. Whisk until just combined; a few lumps are okay for tender pancakes.
2. Add the ground turkey, low-sodium soy sauce, toasted sesame oil, minced garlic, freshly grated ginger, thinly sliced scallions, and freshly ground black pepper to the batter. Mix gently to incorporate.
3. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of the batter per pancake into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes until the edges are set and the bottom is golden brown.
5. Flip the pancakes carefully and cook for an additional 3-4 minutes on the other side. Transfer to a wire rack to keep crispy.
6. Repeat with the remaining batter, adding more clarified butter as needed to prevent sticking.

Serve these pancakes hot, with their edges crispy and centers juicy. The scallions add a fresh crunch, while the sesame oil brings a nutty depth. Try them with a side of kimchi for an extra kick.

Korean Ground Turkey Curry

Feeling like spicing up your weeknight dinner routine? This Korean Ground Turkey Curry is a game-changer, blending the bold flavors of Korean cuisine with the comforting warmth of curry. It’s quick, easy, and packed with flavor.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp Korean curry powder
• 1 cup coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 tbsp soy sauce
• 1 tsp honey
• 1 cup frozen peas
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add finely diced onion, sauté until translucent, approximately 4 minutes, stirring occasionally.
3. Stir in minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Increase heat to medium-high, add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
5. Sprinkle Korean curry powder over the turkey, stirring to coat evenly, and cook for 1 minute to toast the spices.
6. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes.
7. Uncover, stir in soy sauce and honey, then add frozen peas. Cook for an additional 3 minutes until peas are tender.
8. Season with salt as needed, then remove from heat.

This curry boasts a creamy texture with a perfect balance of sweet and savory flavors. Try serving it over steamed jasmine rice or with a side of kimchi for an extra kick.

Korean Ground Turkey Noodle Soup

Ready to dive into a bowl of comfort that’s both easy to whip up and packed with flavor? This Korean Ground Turkey Noodle Soup is your go-to for a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground turkey, preferably free-range
• 4 cups homemade chicken stock
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce, low-sodium
• 1 teaspoon fish sauce
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 4 ounces Korean sweet potato noodles (dangmyeon)
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat the sesame oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Pour in the chicken stock, stirring to combine, then bring to a gentle boil.
4. Whisk in the gochujang, soy sauce, and fish sauce until fully dissolved.
5. Stir in the minced garlic and grated ginger, then reduce the heat to low and simmer for 10 minutes to meld flavors.
6. Meanwhile, soak the sweet potato noodles in hot water for 5 minutes, then drain and set aside.
7. Add the noodles to the soup, cooking for an additional 3 minutes until tender.
8. Garnish with sliced green onions and toasted sesame seeds before serving.

Generously ladle this soup into bowls and enjoy the harmonious blend of spicy, savory, and slightly sweet flavors. The noodles add a delightful chewiness, making each spoonful a textural delight. For an extra kick, serve with a side of kimchi or a drizzle of chili oil.

Korean Ground Turkey Spring Rolls

Deliciously easy and packed with flavor, these Korean Ground Turkey Spring Rolls are your next go-to for a quick, satisfying meal. You’ll love the mix of savory, sweet, and a hint of spice, all wrapped up in a crispy shell.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 tbsp sesame oil, toasted
• 1/4 cup soy sauce, reduced-sodium
• 2 tbsp honey, raw
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1/2 cup green onions, thinly sliced
• 12 spring roll wrappers, rice-based
• 1 egg, pasture-raised, lightly beaten (for sealing)
• 2 cups vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, warm the sesame oil. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes.
2. Stir in the soy sauce, honey, garlic, and ginger. Cook for another 2 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
3. Lay a spring roll wrapper on a clean surface. Place a small amount of the turkey mixture, carrots, cucumber, and green onions in the center. Fold the sides over the filling, then roll tightly from the bottom up. Seal the edge with the beaten egg.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. For extra crispiness, ensure the oil is at the correct temperature before adding the spring rolls. Overcrowding the pot can lower the oil’s temperature, leading to soggy rolls.

Fantastically crispy on the outside with a juicy, flavorful filling, these spring rolls are a hit. Serve them with a side of spicy mayo or sweet chili sauce for an extra kick.

Korean Ground Turkey Hot Pot

Mmm, imagine coming home to a steaming pot of Korean Ground Turkey Hot Pot, a dish that’s as comforting as it is easy to whip up. You’ll love how the flavors meld together, creating a cozy meal that’s perfect for any night of the week.

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground turkey, preferably pasture-raised
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 cups low-sodium chicken broth
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce, preferably tamari
• 1 teaspoon honey
• 2 cups napa cabbage, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, for garnish

Instructions

1. Heat the sesame oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
5. Whisk in the gochujang, soy sauce, and honey until fully combined.
6. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10 minutes to allow the flavors to meld.
7. Add the napa cabbage and shiitake mushrooms, simmering until the vegetables are tender, about 5 minutes.
8. Garnish with green onions and sesame seeds before serving.

Just like that, you’ve got a hot pot with tender turkey, crisp vegetables, and a broth that’s rich with umami and a hint of spice. Serve it over steamed rice or with a side of kimchi for an extra kick.

Conclusion

Mouthwatering and packed with flavor, these 16 Korean ground turkey recipes offer a spicy twist on weeknight dinners. Perfect for home cooks looking to spice up their meal rotation, each dish promises a delicious adventure. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary wins on Pinterest!