Creamy Korean Turkey Rice Skillet (Print Version)

One-pan Korean-style turkey with gochujang sauce, rice, and jammy eggs. Bold flavors in 40 minutes.

# What You’ll Need:

→ Protein

01 - 1 pound ground turkey

→ Vegetables and Aromatics

02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 1 medium carrot, peeled and diced
06 - 1 cup baby spinach, roughly chopped

→ Sauce

07 - 2 tablespoons gochujang
08 - 2 tablespoons soy sauce
09 - 1 tablespoon honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 0.5 cup chicken or vegetable broth
13 - 0.25 cup heavy cream or coconut cream

→ Rice and Toppings

14 - 3 cups cooked white rice, preferably day-old
15 - 4 large eggs
16 - 2 green onions, thinly sliced
17 - 1 tablespoon toasted sesame seeds

→ Optional

18 - Kimchi for serving

# How to Make It:

01 - Heat a large skillet over medium heat. Add sesame oil, then sauté onion, garlic, and ginger for 2 to 3 minutes until fragrant and softened. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
02 - Stir in carrots and cook for another 2 minutes until slightly softened.
03 - In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and broth. Pour sauce into skillet and stir to coat meat and vegetables evenly.
04 - Reduce heat to low; add spinach and cook until wilted, approximately 1 minute. Stir in heavy cream and cooked rice until everything is well combined and creamy. Simmer for 2 to 3 minutes to heat through.
05 - Meanwhile, bring a saucepan of water to a boil. Gently add eggs and simmer for 7 minutes for jammy yolks. Transfer eggs to ice water, peel, and halve.
06 - Serve skillet mixture in bowls, topped with halved jammy eggs, green onions, and sesame seeds. Add kimchi on the side if desired.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your meal.
  • The gochujang brings a warmth that's spicy but not overwhelming, balanced beautifully by the honey and cream.
  • That jammy egg on top turns a simple skillet into something that feels special enough for guests.
  • It uses pantry staples and comes together in under 45 minutes, making it perfect for busy weeknights.
02 -
  • Use day-old rice or rice that's been spread out to cool and dry a bit; fresh, hot rice will turn the skillet gummy and dense.
  • Don't skip the ice bath for the eggs; it stops the cooking immediately and makes peeling so much easier.
  • Taste the sauce before you add it to the skillet and adjust the gochujang or honey to your preference; brands vary in heat and sweetness.
  • If the skillet looks too dry after adding the rice, splash in a little more broth to loosen it up.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top; it makes them nutty and fragrant.
  • If you can't find gochujang, mix sriracha with a little miso paste and a pinch of sugar for a quick substitute.
  • Let the skillet rest for a minute or two after you turn off the heat; the flavors deepen and the texture settles beautifully.
  • Always crack your jammy eggs gently on a flat surface, not the edge of a bowl, to avoid shell fragments.
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