Creamy Korean Turkey Rice Skillet (Printable)

One-pan comfort with ground turkey, Korean-spiced creamy sauce, fluffy rice, and jammy eggs for an easy weeknight dinner.

# What You Need:

→ Protein

01 - 1 pound ground turkey

→ Vegetables & 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 - 1/2 cup chicken or vegetable broth
13 - 1/4 cup heavy cream or coconut cream

→ Rice & 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 Steps:

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.
02 - Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in carrots and cook for another 2 minutes.
04 - 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.
05 - Reduce heat to low, add spinach and cook until wilted, approximately 1 minute.
06 - Stir in heavy cream and cooked rice until everything is well combined and creamy. Simmer for 2 to 3 minutes to heat through.
07 - 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.
08 - Serve skillet mixture in bowls, topped with halved jammy eggs, green onions, and sesame seeds. Add kimchi on the side if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time doing literally anything else.
  • The sweet and spicy Korean sauce balanced with cream is addictive in a way that makes you want to scrape the pan.
  • Those jammy eggs turn this from a regular dinner into something that feels restaurant-worthy, but takes just seven minutes.
02 -
  • If your sauce looks separated or too thin after adding cream, you've either rushed the simmering or your rice was too wet; give it another minute or two on low heat and stir gently.
  • The gochujang can taste raw and chalky if not cooked long enough with the other sauce ingredients; let that mixture bubble for at least a minute after stirring it in.
03 -
  • Keep the heat low once you've added the cream so it doesn't break or look curdled; gentle simmering is your friend here.
  • If you're cooking the eggs in the same water you're using to boil pasta or vegetables earlier, taste it first to make sure it's not overly salty.
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