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Korean Ground Turkey with Cucumber Carrot Salad Recipe

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3.8 from 2 reviews

This Korean Ground Turkey recipe is a flavorful and healthy dish ready in just 30 minutes. It features lean ground turkey caramelized with a savory-sweet Korean-inspired sauce, served alongside fluffy white rice and a refreshing cucumber carrot salad. The combination of sesame oil, garlic, ginger, and chili garlic sauce delivers an authentic, spicy kick balanced by the crisp, tangy salad. Perfect for a quick weeknight dinner that packs bold taste and satisfying texture.

Ingredients

Cucumber Carrot Salad

  • 1½ cup matchstick carrots
  • 1¾ cup English cucumbers, thinly sliced
  • ¼ cup rice vinegar
  • 1½ Tbsp white granulated sugar
  • ¼ tsp sea salt

Turkey and Sauce

  • 1 lb lean ground turkey
  • 1 Tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 Tbsp fresh ginger, minced (about one inch of fresh ginger)
  • 3 stalks celery (about ½ cup chopped)
  • 4 Tbsp soy sauce (add more for serving if needed)
  • 2 Tbsp rice vinegar
  • 2½ Tbsp honey
  • 1 tsp chili garlic sauce
  • ½ tsp red pepper flakes
  • 1 bunch green onions (separate half for garnish)

Additional

  • 1 cup long grain white rice
  • Sesame seeds for garnish
  • Additional chili garlic sauce for serving (optional)

Instructions

  1. Prepare the Cucumber Carrot Salad: In a large bowl, combine the matchstick carrots, thinly sliced cucumbers, rice vinegar, white sugar, and sea salt. Toss everything well to coat the vegetables evenly in the dressing. Refrigerate the salad to allow it to marinate and slightly pickle while preparing the rest of the dish.
  2. Cook the Rice: Begin cooking the long grain white rice according to package instructions, which typically takes about 20 minutes, so it will be ready alongside the turkey and salad.
  3. Make the Turkey Sauce: In a small bowl, mix together soy sauce, rice vinegar, honey, chili garlic sauce, and red pepper flakes. Set this sauce mixture aside for later use.
  4. Brown the Ground Turkey: Heat sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook for approximately 8 minutes until browned. If excess liquid accumulates, absorb it with a paper towel. While turkey cooks, chop celery and green onions into small pieces. Add the minced garlic, fresh ginger, and chopped celery to the skillet. Press down slightly on the ground turkey to flatten it, allowing better contact with the pan.
  5. Caramelize the Turkey: Pour the prepared sauce evenly over the turkey mixture in the skillet. Do not stir; leave the meat undisturbed for 4 to 7 minutes to allow the sauce to caramelize and create a crispy browning effect on the turkey.
  6. Add Green Onions and Finish Cooking: After the caramelization period, add half of the chopped green onions to the skillet. Stir and cook for an additional 2 minutes to release the onions’ flavor and aroma. Then, turn off the heat.
  7. Serve: Plate the cooked rice, spoon the Korean ground turkey mixture over the rice, then add the chilled cucumber carrot salad on the side. Garnish with the remaining green onions, sesame seeds, and extras of chili garlic sauce as desired. Enjoy your flavorful and balanced Korean ground turkey meal!

Notes

  • Use lean ground turkey to keep the dish healthy and low in fat.
  • If you prefer less spice, reduce the amount of chili garlic sauce and red pepper flakes.
  • The cucumber carrot salad can be made ahead and refrigerated to enhance its pickled flavor.
  • Optional: Serve with additional soy sauce or chili garlic sauce for extra flavor at the table.
  • You can substitute white rice with brown rice or cauliflower rice for a healthier variation.

Find it online: https://bitezly.com/korean-ground-turkey-with-cucumber-carrot-salad-recipe/