20 Minute Korean Ground Turkey Bowls
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6 servings 1x
- 20 ounces lean ground turkey – I used 93% (my grocery store sells the 20 oz ground turkey containers, but if yours doesn’t, you can be less specific in amount. A pound or a pound and a half will work fine)
- 1/4 cup soy sauce (or Tamari if gluten free)
- 1/4 cup brown sugar
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
- 1 teaspoon coconut oil
- Green onions (just the sliced green tops) and sesame seeds as optional garnishes!
- Make your sauce: Add all sauce ingredients (soy sauce, brown sugar, garlic, ginger, and pepper flakes) into a bowl and whisk well to combine
- Brown your turkey: In a large skillet over medium high – high heat, add your coconut oil. When hot, add your turkey and season with salt and pepper. Break up with a wooden spoon or spatula until turkey has begun to brown but is not yet cooked through
- Add your sauce to the turkey and cook until the turkey is cooked through and the sauce has thickened/cooked into the turkey – this will only take a few minutes
- Serve over rice (white or brown) or quinoa and top with green onions and sesame seeds if desired!
Nutrition
- Serving Size: 1/2 cup
- Calories: 182
- Sugar: 9 g
- Sodium: 74 mg
- Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 0 mg
