Korean Inspired Ground Turkey Recipes

KOREAN TURKEY BIBIMBAP

Steps:

• 1. Heat seasame oil in a large skillet over medium-high heat. Once hot add ground turkey and the soy sauce. Cook and crumble until fully cooked 6 to 7 minutes. The turkey should have soaked in most of the soy sauce but any remaing liquids from cooking should be drained out. Transfer the turkey to a plate, cover to keep warm. 2. With the skillet back over medium-high heat begin cooking the vegetables one by one in batches with the following cooking times. Add a bit of oil to the pan if needed (ex: spray olive oil). • Shredded Carrot: 2 to 3 minutes • Shittake Mushroom: 4 to 5 minutes • Baby Spinach: 1 to 2 minutes (until wilty) • Bean Sprouts: 3 to 4 minutes • Eggs: 3 to 4 minutes (or to liking) When each batch is done, transfer to a plate and cover to keep warm. 3. Once everything is cooked the Bibimbap bowls can be assembled. Evenly distrubute rice between large bowls and top with the cooked turkey, carrots, spinach, mushrooms, bean sprouts, kimchi, an egg, and top with sesame seeds. Serve with Gochujang sauce.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees. Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.
• Grease a baking sheet with oil. Portion out 12 meatballs. (Working with slightly wet hands helps)
• Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
• Take out of the oven and toss with the Asian sauce.
• Serve immediately and garnish with green onions and sesame seeds, if desired.

KOREAN-INSPIRED GROUND TURKEY

Steps:

• Combine the soy sauce, brown sugar, cornstarch, ground ginger, red pepper flakes, and black pepper in a bowl and stir to mix. Set aside.
• Add the sesame oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break them up and coat them in the oil. Cook the ground turkey for about 2 minutes, breaking up with a spoon, until it starts to break into chunks and "brown." Add the chopped onion and stir together. Continue to cook, stirring occasionally, for another 4 minutes or so until the turkey is cooked through and broken into small chunks and the onions are softened. Add the garlic and stir together. Cook for another 30-60 seconds.
• Stir the sauce from step one and add it to the pan. Stir to coat the meat and reduce the heat to med-low. Cook for another 4-5 minutes, stirring occasionally. Remove from heat and top with sesame seeds and sliced scallions before serving.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

SPICY SOUP WITH LEFTOVER TURKEY

Steps:

• Pull the meat from the bones and shred into thin strips (or bite sizes).
• Blanch the bean spouts for a minute or two and drain. You can skip blanching if you want. Cut the scallions into about 4-inch lengths. Thinly slice the mushrooms.
• In a pan, heat the sesame oil until hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. Do not burn the flakes.
• Add the meat, bean sprouts, mushrooms, 1 tablespoon soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate for 10 to 15 minutes.
• Bring the stock to a boil in a large pot. Add the marinated meat and vegetables to the stock. Stir in the gochujang and 2 tablespoons of soup soy sauce. Cook for 5 minutes over medium high heat.
• Throw in the scallions. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Serve with a bowl of rice.