Comforting one-pan skillet with ground turkey in Korean gochujang sauce, fluffy rice, and jammy eggs.
# What You’ll Use:
→ Protein
01 - 1 lb 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:
01 - Heat a large skillet over medium heat. Add sesame oil, then sauté onion, garlic, and ginger for 2–3 minutes until fragrant and softened.
02 - Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 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, about 1 minute.
06 - Stir in heavy cream and cooked rice until everything is well combined and creamy. Simmer for 2–3 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.
