Spicy Korean Ground Turkey
20 min521 kcal each
Seared turkey glazed in a gochujang, berry jam, orange, soy and sesame sauce. Fifteen minutes on the hob, and it keeps for most of the week.
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Plan this recipeIngredients
for 4 servings- Lean ground turkey (93%)907 g
- Ground ginger2 tsp
- Arrowroot starch2 tbsp
- Water5 tbsp
- Gochujang3 tbsp
- Raspberry jam4 tbsp
- Orange juice85 ml
- Low-sodium soy sauce2 tbsp
- Garlic3 clove
- Sesame oil2 tbsp
- Rice vinegar2 tbsp
- Spring onions1 piece
- Olive oil spray½ tsp
Method
Prep 5 min · cook 15 min- Whisk the water, gochujang, jam, orange juice, soy, garlic, sesame oil, rice vinegar and ginger; taste, then whisk in the arrowroot.
- Heat a non-stick pan over high heat, mist with oil and brown the turkey in batches so it sears rather than steams, breaking it up.
- Lower the heat, let the pan cool a moment and pour the sauce into the centre, stirring constantly until it thickens and coats the meat.
- Top with spring onion and serve with lime, jasmine rice and grilled vegetables.
- Keeps 5 days in the fridge or 3 months frozen. Reheat for 90 seconds.
Nutrition
per servingCal
521
Protein
44g
Carbs
27g
Fat
26g
Of 26g of fat per serving, 6g is saturated.
