Korean-Style Ground Turkey

# What You Need:

→ Sauce

01 - 1/4 cup soy sauce, low sodium preferred

02 - 2 teaspoons cornstarch

03 - 1/2 tablespoon brown sugar, packed

04 - 1/2 teaspoon red chili flakes

→ Turkey

05 - 2 tablespoons sesame oil

06 - 2 cloves garlic, minced

07 - 1 tablespoon fresh ginger, grated

08 - 15 ounces ground turkey

→ Finishing

09 - 6 tablespoons fresh chives, chopped

10 - 2 tablespoons sesame seeds, toasted

# How To Make It:

01 - In a small bowl, whisk together soy sauce, cornstarch, brown sugar, and red chili flakes until cornstarch dissolves completely. Set aside.

02 - Heat a large skillet over medium-high heat. Add sesame oil and once shimmering, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.

03 - Add ground turkey to the skillet. Using a spatula, break apart the meat while cooking until no pink remains, approximately 5-7 minutes.

04 - Pour prepared soy sauce mixture into the skillet and stir thoroughly to coat turkey evenly. Cook over high heat for 2-3 minutes until sauce thickens and becomes glossy. Add 1 tablespoon water if sauce thickens excessively.

05 - Remove from heat and stir in chopped chives, reserving some for garnish.

06 - Transfer turkey to serving dish. Sprinkle with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with vegetables of choice.

# Expert Suggestions:

01 -

It comes together faster than takeout arrives, with ingredients you probably already have tucked in your pantry.
The sauce gets glossy and clings to every bit of turkey, creating those caramelized edges that make you go back for seconds.
Leftovers taste even better the next day when the flavors have had time to settle and deepen.

02 -

Do not skip toasting the sesame seeds; raw ones taste flat and forgettable compared to the nutty depth you get from a quick toast.
Let the sauce actually bubble and reduce or it will taste like salty liquid instead of a glaze that coats every bite.

03 -