Save Bring the vibrant energy of fusion street food into your home with these Korean Turkey Stuffed Naan Pockets. This recipe pairs juicy, seasoned ground turkey with the pillowy softness of warm naan bread, creating a handheld meal that is as comforting as it is flavorful. Finished with crisp cucumber and a zesty gochujang mayo, it is the perfect solution for a quick and exciting weeknight dinner.
Save The secret to this dish lies in the balance of the marinade. The combination of savory soy sauce, spicy gochujang, and a touch of honey creates a sticky, umami-rich coating for the turkey that pairs beautifully with the cooling gochujang-infused mayonnaise.
Ingredients
- Turkey Filling: 500 g ground turkey, 1 tablespoon sesame oil, 3 garlic cloves (minced), 1 tablespoon fresh ginger (grated), 1 small onion (finely diced), 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon black pepper, 2 scallions (sliced).
- Gochujang Mayo: 4 tablespoons mayonnaise, 1 tablespoon gochujang, 1 teaspoon lime juice, 1/2 teaspoon toasted sesame oil.
- Assembly: 4 naan breads, 1/2 English cucumber (sliced), fresh cilantro, toasted sesame seeds.
Instructions
- 1. Sauté the Aromatics
- Heat the sesame oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant and softened.
- 2. Cook the Turkey
- Add ground turkey to the skillet. Cook, breaking up with a spatula, until browned and cooked through, about 5–7 minutes.
- 3. Season and Glaze
- Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for an additional 2–3 minutes until the mixture is well combined and slightly sticky. Remove from heat and stir in sliced scallions.
- 4. Prepare the Sauce
- In a small bowl, whisk together mayonnaise, 1 tablespoon gochujang, lime juice, and sesame oil until smooth.
- 5. Heat the Bread
- Warm naan breads according to package instructions or in a dry skillet.
- 6. Assemble the Pockets
- Spread a generous spoonful of gochujang mayo inside each naan. Fill with the turkey mixture and top with cucumber slices, cilantro, and toasted sesame seeds.
- 7. Serve
- Fold or wrap the naan around the filling and serve immediately.
Zusatztipps für die Zubereitung
When browning the turkey, make sure not to overcrowd the pan so the meat develops a nice sear rather than steaming. If your naan is thick, you can slice it partially through the middle to create a literal pocket, or simply use it as a wrap for easier handling.
Varianten und Anpassungen
If you prefer a different protein, ground chicken or plant-based mince work perfectly as substitutes for the turkey. To keep the dish dairy-free, ensure you use a vegan-friendly mayonnaise for the creamy sauce base.
Serviervorschläge
For an extra boost of authentic flavor and probiotic goodness, serve these pockets with a side of spicy kimchi. A light radish salad or pickled red onions also provide a wonderful acidic contrast to the savory filling.
Save Whether enjoyed as a fun family dinner or a quick weekend lunch, these Korean Turkey Stuffed Naan Pockets are guaranteed to satisfy. The blend of spicy, sweet, and savory notes wrapped in warm bread makes every bite a delicious adventure.
Recipe FAQ
- → Can I make the turkey filling ahead of time?
Yes, prepare the turkey mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently in a skillet before assembling the naan pockets for best results.
- → What can I use instead of naan bread?
Pita bread, flatbread, or even flour tortillas work well as alternatives. Warm them first to ensure they're pliable enough to fold around the filling without tearing.
- → Is gochujang very spicy?
Gochujang offers moderate heat with a fermented, slightly sweet flavor profile. You can reduce the amount or substitute with sriracha for a different type of spice if preferred.
- → Can I make this dairy-free?
Absolutely. Use vegan mayonnaise for the gochujang sauce, and ensure your naan bread is dairy-free or make your own using nondairy milk and oil instead of butter or ghee.
- → How do I store leftovers?
Store the cooled turkey filling and gochujang mayo separately in the refrigerator for up to 3 days. Keep naan bread in a bag at room temperature. Assemble just before eating to prevent sogginess.
- → Can I freeze these pockets?
Freeze the cooked turkey filling in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator, reheat thoroughly, and assemble with fresh naan and toppings when ready to serve.