Save to Pinterest There's something almost meditative about watching ingredients come together in a single skillet, especially on a Tuesday night when the kitchen feels less like a chore and more like a refuge. I stumbled onto this dish during one of those evenings when I had leftover rice sitting in the fridge and a craving for something that tasted bolder than my usual rotation. The first spoonful—creamy, sweet, spicy, and topped with that perfectly jammy yolk—made me pause mid-bite. It was exactly the kind of comfort I didn't know I needed.
I made this for a friend who swore she didn't like ground turkey, convinced it was bland and boring. She took one bite, looked up at me, and said nothing for a solid ten seconds. Then she asked for the recipe. Now she texts me photos every time she makes it, usually with some variation she's tried—extra ginger, a drizzle of chili oil, once even with ground pork. It's become our little shared language, this skillet.
Ingredients
- Ground turkey: Lean and mild, it soaks up the sauce beautifully without overpowering the other flavors; just be sure not to overcook it or it can dry out.
- Yellow onion: Finely diced so it melts into the background, adding sweetness and depth without being chunky.
- Garlic and ginger: Fresh is non-negotiable here; the aromatics are what make your kitchen smell like a hug.
- Carrot: Adds a slight sweetness and a pop of color, plus a little crunch if you don't overcook it.
- Baby spinach: Wilts down to almost nothing but sneaks in some greens without fuss.
- Gochujang: The star of the sauce, bringing heat, umami, and a deep red color that makes everything look as good as it tastes.
- Soy sauce: Adds that salty, savory backbone; use low-sodium if you're watching salt intake.
- Honey: Balances the spice with a gentle sweetness; brown sugar works too if that's what you have.
- Rice vinegar: A little tang to brighten everything up and keep the dish from feeling too heavy.
- Toasted sesame oil: Just a tablespoon, but it adds a nutty richness that ties the whole thing together.
- Chicken or vegetable broth: Loosens the sauce and helps everything meld; vegetable broth keeps it lighter.
- Heavy cream or coconut cream: This is what makes it creamy and luscious; coconut cream keeps it dairy-free and adds a subtle tropical note.
- Cooked white rice: Day-old rice is best because it's drier and won't turn mushy when you stir it in.
- Eggs: Boiled to jammy perfection, the runny yolk mingles with the sauce in the most satisfying way.
- Green onions and sesame seeds: Freshness and crunch right at the end, plus they make it look like you tried harder than you did.
- Kimchi (optional): Adds a funky, tangy contrast that some people (like me) can't live without.
Instructions
- Start with the aromatics:
- Heat your skillet over medium heat and add the sesame oil, then toss in the onion, garlic, and ginger. Let them sizzle and soften for 2 to 3 minutes until your kitchen smells like the beginning of something good.
- Brown the turkey:
- Add the ground turkey and break it up with your spatula, stirring occasionally until it's browned and cooked through, about 5 to 6 minutes. Don't rush this; you want some color for flavor.
- Add the carrots:
- Toss in the diced carrots and cook for another 2 minutes so they start to soften but still have a little bite.
- Make the sauce:
- In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and broth until smooth. Pour it into the skillet and stir everything together so the turkey and veggies are coated in that glossy, spicy-sweet sauce.
- Wilt the spinach:
- Lower the heat and add the spinach, stirring until it wilts down into the mix, about 1 minute.
- Stir in cream and rice:
- Add the heavy cream and cooked rice, stirring gently until everything is combined and creamy. Let it simmer for 2 to 3 minutes to heat through and let the flavors marry.
- Boil the jammy eggs:
- While the skillet simmers, bring a saucepan of water to a boil, gently lower in the eggs, and simmer for exactly 7 minutes. Transfer them to ice water, peel carefully, and halve them just before serving.
- Serve and garnish:
- Spoon the creamy turkey rice into bowls, top each with a halved jammy egg, and sprinkle with green onions and sesame seeds. Serve with kimchi on the side if you're into that (and you should be).
Save to Pinterest The first time I served this to my family, my dad—who usually just nods and eats—asked if I'd learned to cook like this in a restaurant. I laughed and told him it was just me, a skillet, and a willingness to trust my instincts. That might be the best compliment I've ever gotten in the kitchen.
Make It Your Own
This recipe is incredibly forgiving and practically begs you to experiment. Swap the ground turkey for chicken, pork, or even crumbled tofu if you want to keep it plant-based. Add more vegetables like zucchini, bell peppers, or mushrooms—they all play well with the gochujang sauce. If you want it spicier, add a teaspoon of gochugaru or a drizzle of chili oil at the end. Some nights I skip the cream entirely and let the sauce be lighter and brighter, and it's just as satisfying.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I usually store the jammy eggs separately so they don't get rubbery. To reheat, warm the skillet mixture in a pan over low heat with a splash of broth or water to bring back the creaminess. You can also microwave it in 30-second intervals, stirring between each, though the stovetop gives you better texture. The eggs are best enjoyed fresh, but if you have extras, they're great sliced over toast the next morning.
Serving Suggestions
This skillet is a full meal on its own, but if you want to round it out, serve it with a simple cucumber salad dressed in rice vinegar and sesame oil, or a side of steamed bok choy. A cold glass of iced barley tea or a crisp lager cuts through the richness beautifully. And if you're feeding a crowd, double the recipe and let people build their own bowls with extra toppings like pickled radish, nori strips, or a soft-boiled egg on the side.
- Pair with a light, crunchy slaw to balance the creamy richness.
- Serve alongside miso soup for a cozy, warming meal.
- Top with crispy fried shallots or garlic for extra texture and flavor.
Save to Pinterest This is the kind of recipe that feels like home, even if you've never been to Korea. It's warm, bold, and surprisingly easy—just the way weeknight cooking should be.
Common Recipe Questions
- → Can I make this dish dairy-free?
Yes, simply substitute the heavy cream with coconut cream for a dairy-free version that maintains the same creamy texture and richness.
- → What if I don't have day-old rice?
Fresh rice works, but it may make the dish slightly more moist. Spread freshly cooked rice on a baking sheet to cool and dry for 10-15 minutes before adding to the skillet.
- → How spicy is this dish?
The spice level is moderate due to gochujang. Start with less chili paste if you're sensitive to heat, or add more for extra kick. The cream and honey help balance the spiciness.
- → Can I use a different protein?
Absolutely! Ground chicken, pork, or even crumbled tofu work well as substitutes. Cooking times remain the same for ground meats.
- → How do I get perfect jammy eggs?
Boil eggs for exactly 7 minutes, then immediately transfer to ice water. This timing creates a firm white with a soft, creamy yolk that's not fully set.
- → Can I prep this ahead of time?
The turkey and rice mixture can be prepared up to 2 days ahead and refrigerated. Reheat gently and cook eggs fresh just before serving for best results.