Save Experience the perfect fusion of bold Korean flavors and comforting handheld convenience with these Korean Turkey Stuffed Naan Pockets. This recipe transforms lean ground turkey into a savory, slightly sweet, and spicy filling that pairs beautifully with the soft, pillowy texture of warmed naan. Topped with fresh, crisp vegetables and a zesty gochujang-infused mayonnaise, it is a vibrant meal that brings excitement to your dinner table in just 40 minutes.
Save The secret to this dish lies in the balance of heat from the gochujang and the refreshing crunch of the cucumber. It is a versatile option that does not compromise on richness or complexity. Whether you are a fan of Korean cuisine or just looking for a new way to serve ground turkey, these pockets are sure to become a repeat favorite in your household.
Ingredients
- Turkey Filling: 1 lb (450 g) ground turkey, 1 tablespoon vegetable oil, 3 cloves garlic (minced), 1 small onion (finely chopped), 1 tablespoon fresh ginger (grated), 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 2 green onions (sliced), salt and pepper to taste.
- Gochujang Mayo: 1/3 cup mayonnaise, 1 tablespoon gochujang, 1 teaspoon rice vinegar, 1 teaspoon honey.
- Assembly & Toppings: 4 large naan breads, 1 cup English cucumber (thinly sliced), 1/2 cup shredded carrots, 1 tablespoon toasted sesame seeds, 1/4 cup fresh cilantro leaves (optional), lime wedges (optional).
Instructions
- Step 1
- Prepare the gochujang mayo by whisking together mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Chill until ready to use.
- Step 2
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant.
- Step 3
- Add ground turkey and cook, breaking up with a spoon, until browned and cooked through (about 5–6 minutes).
- Step 4
- Stir in soy sauce, gochujang, brown sugar, and sesame oil. Cook for another 2–3 minutes until the mixture is well coated and slightly sticky. Season with salt and pepper. Stir in green onions, then remove from heat.
- Step 5
- Warm naan breads in a dry skillet or oven until soft and pliable.
- Step 6
- To assemble, spread a generous spoonful of gochujang mayo inside each naan. Fill with turkey mixture, then top with cucumber slices, shredded carrots, sesame seeds, and cilantro. Add a squeeze of lime if desired.
- Step 7
- Fold naan over and serve immediately.
Zusatztipps für die Zubereitung
When browning the turkey, use a flat spatula to break it into small, uniform crumbles. This ensures the sauce coats every piece evenly. For the best flavor, make sure the ginger is freshly grated and the garlic is finely minced before starting the sauté process.
Varianten und Anpassungen
This recipe is highly adaptable; you can swap the turkey for ground chicken or beef if preferred. For a gluten-free version, use gluten-free naan and tamari instead of soy sauce. This dish is naturally nut-free and can be made dairy-free by using dairy-free naan. For a lighter version, replace the mayo with Greek yogurt.
Serviervorschläge
Serve these pockets with extra lime wedges to brighten the savory turkey filling. For extra crunch, you can add pickled radishes or a side of slaw. These pockets are best enjoyed immediately while the naan is warm and soft.
Save With approximately 485 calories and 27g of protein per serving, these Korean Turkey Stuffed Naan Pockets are a satisfying and balanced choice for any meal. Enjoy this delicious handheld fusion dish that perfectly marries spice, crunch, and comfort!
Recipe Questions & Answers
- → Can I make these ahead of time?
Prepare the turkey filling and gochujang mayo up to 2 days in advance. Store separately in the refrigerator. Warm the filling before assembling, and keep naan bread wrapped until ready to fill.
- → What can I substitute for gochujang?
Sriracha mixed with a little miso paste works well, or use Korean chili flakes (gochugaru) combined with a small amount of soy sauce and sugar for similar heat and depth.
- → Are these freezer-friendly?
Freeze the cooked turkey filling in freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat before assembling fresh naan pockets.
- → How do I make these dairy-free?
Use dairy-free naan bread and ensure your mayonnaise is dairy-free (most are naturally dairy-free). The remaining ingredients are naturally dairy-free.
- → Can I grill these instead of using a skillet?
Yes! Grill the naan briefly until marked and warm, then assemble. You can also grill the stuffed pockets for 2-3 minutes per side for a crispy exterior.
- → What protein alternatives work well?
Ground chicken, beef, or pork all work beautifully with these seasonings. For a vegetarian option, use crumbled tofu or tempeh with the same marinade.