Korean Turkey Stuffed Naan Pockets (Printable)

Warm naan pockets filled with Korean-spiced turkey, topped with crisp cucumber and creamy gochujang mayo. Perfect quick fusion meal.

# What You'll Need:

→ Turkey Filling

01 - 1 lb ground turkey
02 - 1 tablespoon sesame oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely diced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon honey
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon ground black pepper
11 - 2 scallions, finely sliced

→ Gochujang Mayo

12 - 4 tablespoons mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon toasted sesame oil

→ Assembly

16 - 4 naan breads, warmed
17 - 1/2 English cucumber, thinly sliced
18 - Fresh cilantro leaves, optional
19 - Toasted sesame seeds, optional

# How to Cook:

01 - Heat sesame oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet. Cook, breaking up with a spatula, until browned and cooked through, approximately 5-7 minutes.
03 - Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for 2-3 minutes until well combined and slightly sticky. Remove from heat and stir in sliced scallions.
04 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and sesame oil until smooth.
05 - Warm naan breads according to package instructions or in a dry skillet over medium heat.
06 - Spread a generous spoonful of gochujang mayo inside each naan. Fill with turkey mixture, top with cucumber slices, cilantro, and sesame seeds if desired.
07 - Fold or wrap naan around the filling and serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together faster than ordering takeout, which means weeknight dinners stop feeling like a chore.
  • One skillet, a little heat, and you've got something that tastes like it took way more effort than it actually did.
02 -
  • Don't skip warming the naan—cold bread makes the whole thing feel flat, but warm bread holds the heat and flavors together like it was meant to be.
  • The turkey mixture thickens as it sits, so if you're assembling these even ten minutes after cooking, you might need to loosen it with a splash of water or soy sauce.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling—that small step makes them taste twice as nutty and adds real depth to the final bite.
  • If your gochujang is very thick, thin it slightly with a touch of water before mixing into the mayo so it spreads evenly.
Go Back