Korean Turkey Stuffed Naan Pockets (Printer View)

Savory Korean-spiced turkey in warm naan with crisp veggies and spicy gochujang mayo.

# Components:

→ Turkey Filling

01 - 1 pound ground turkey
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon brown sugar
09 - 1 teaspoon sesame oil
10 - 2 green onions, sliced
11 - Salt and pepper to taste

→ Gochujang Mayo

12 - 1/3 cup mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon rice vinegar
15 - 1 teaspoon honey

→ Assembly and Toppings

16 - 4 large naan breads
17 - 1 cup English cucumber, thinly sliced
18 - 1/2 cup shredded carrots
19 - 1 tablespoon toasted sesame seeds
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges for serving

# Method steps:

01 - Whisk together mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Refrigerate until assembly.
02 - Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in soy sauce, gochujang, brown sugar, and sesame oil. Cook for 2 to 3 minutes until well coated and slightly sticky. Season with salt and pepper, then stir in green onions and remove from heat.
05 - Warm naan breads in a dry skillet or oven until soft and pliable.
06 - Spread gochujang mayo inside each naan. Fill with turkey mixture, then top with cucumber slices, shredded carrots, sesame seeds, and cilantro. Add lime juice if desired.
07 - Fold naan over and serve immediately.

# Expert Advice:

01 -
  • It delivers Korean spiced depth wrapped in something handheld and satisfying, no fancy equipment required.
  • The gochujang mayo is genuinely addictive, and once you make it, you'll find yourself spreading it on everything.
  • Ground turkey keeps it lean and quick, but the sesame oil and brown sugar make it taste indulgent and complex.
02 -
  • The gochujang mayo is non-negotiable to this whole experience; leaving it out is like making the dish taste like it's missing something indefinable.
  • Cold naan will crack when you try to fold it, so the warming step isn't optional, even though it seems like a small detail.
  • Don't cook the turkey mixture more than a few minutes after adding the sauce, or the turkey will dry out and the whole thing becomes mealy.
03 -
  • Don't let the ginger overpower you during chopping; a light hand with fresh ginger prevents the filling from tasting medicinal or sharp.
  • The brown sugar is what keeps this from tasting purely spicy; it's your secret to balance, so resist the urge to skip it.
  • Make extra gochujang mayo even if you think you won't need it, because leftovers get used on sandwiches and become essential.
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