Save Discover the vibrant world of Korean fusion with these handheld Korean Turkey Stuffed Naan Pockets. This dish combines savory, spiced ground turkey with the soft, pillowy texture of warm naan bread, creating a meal that is as comforting as it is exciting. Topped with fresh, crunchy vegetables and a signature spicy mayo, it is a perfect solution for a quick and flavorful dinner.
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The star of this recipe is the gochujang—a Korean fermented chili paste that provides a unique balance of heat and sweetness. When paired with fresh ginger and garlic, the ground turkey transforms into a deeply savory filling that pairs beautifully with the creamy, spicy mayo drizzle.
Ingredients
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- For the 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.
- For the 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, lime wedges.
Instructions
- Step 1: Prepare the Sauce
- Whisk together mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Chill until ready to use.
- Step 2: Sauté Aromatics
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant.
- Step 3: Brown the Turkey
- Add ground turkey and cook, breaking up with a spoon, until browned and cooked through (about 5–6 minutes).
- Step 4: Glaze the Mixture
- 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 the Naan
- Warm naan breads in a dry skillet or oven until soft and pliable.
- Step 6: Assemble the Pockets
- 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: Serve
- Fold naan over and serve immediately.
Zusatztipps für die Zubereitung
To make the preparation even easier, ensure you have a large skillet and several mixing bowls ready. Using a sharp knife and cutting board for the aromatics and vegetables will ensure even cooking and a beautiful presentation. A sturdy spoon or spatula is essential for breaking down the ground turkey into fine crumbles while browning.
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Varianten und Anpassungen
If you prefer other proteins, you can swap the turkey for ground chicken or beef. For a gluten-free meal, utilize gluten-free naan and replace the soy sauce with tamari. Those looking for a dairy-free version should ensure their naan is dairy-free, and if egg allergies are a concern, use a vegan mayonnaise alternative for the sauce.
Serviervorschläge
Serve these pockets immediately while the naan is still soft and warm. They are wonderful on their own, but can also be served with lime wedges on the side for an extra zesty kick. The combination of shredded carrots and sliced cucumbers provides a refreshing contrast to the spicy turkey filling.
Save These Korean Turkey Stuffed Naan Pockets offer a balanced and protein-rich dinner that is sure to become a new favorite. With 27g of protein per serving and a colorful array of fresh toppings, it's a satisfying fusion meal that tastes like it came from a gourmet food truck. Enjoy your delicious homemade creation!
Recipe Questions & Answers
- → Can I make these pockets ahead of time?
Yes, prepare the turkey filling and gochujang mayo up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Warm the turkey before assembling and use fresh naan for best results.
- → What can I substitute for gochujang?
Sriracha mixed with a little miso paste works as a substitute, though the flavor profile will differ slightly. You can also use Korean red pepper paste (gochugaru) mixed with a small amount of soy sauce and sugar.
- → How do I store leftovers?
Store assembled pockets in the refrigerator for up to 1 day, though the naan may become slightly soft. For longer storage, keep components separate and assemble when ready to eat. The turkey filling keeps well for 3-4 days.
- → Can I freeze these pockets?
Freeze the cooked turkey filling for up to 3 months. Thaw overnight in the refrigerator before reheating. It's best to assemble with fresh naan after thawing rather than freezing assembled pockets.
- → How can I make these gluten-free?
Use gluten-free naan bread and substitute tamari for the soy sauce. Double-check that your gochujang brand is gluten-free, as some varieties contain wheat-based ingredients.
- → What other proteins work well?
Ground chicken, beef, or pork all work beautifully with these seasonings. For a vegetarian option, try crumbled tofu or a plant-based ground meat alternative prepared the same way.
