Korean Turkey Stuffed Naan (Print Version)

Warm naan filled with Korean-spiced turkey, fresh veggies, and creamy gochujang mayo creates a delicious fusion handheld meal.

# Components:

→ Turkey Filling

01 - 1 pound ground turkey
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon brown sugar
09 - 1 teaspoon sesame oil
10 - 2 green onions, sliced
11 - Salt and pepper to taste

→ Gochujang Mayo

12 - 1/3 cup mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon rice vinegar
15 - 1 teaspoon honey

→ Assembly and Toppings

16 - 4 large naan breads
17 - 1 cup English cucumber, thinly sliced
18 - 1/2 cup shredded carrots
19 - 1 tablespoon toasted sesame seeds
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges

# Directions:

01 - Whisk together mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Chill until ready to use.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in soy sauce, gochujang, brown sugar, and sesame oil. Cook for 2 to 3 minutes until well coated and slightly sticky. Season with salt and pepper. Stir in green onions and remove from heat.
05 - Warm naan breads in a dry skillet or oven until soft and pliable.
06 - Spread a generous spoonful of gochujang mayo inside each naan. Fill with turkey mixture, then top with cucumber slices, shredded carrots, sesame seeds, and cilantro. Add a squeeze of lime if desired.
07 - Fold naan over and serve immediately.

# Expert Advice:

01 -
  • You get restaurant-quality flavor in under 40 minutes without any fussy techniques or special equipment.
  • It's the kind of meal that feels indulgent but comes together on a weeknight when you're tired of the same rotation.
  • Everyone at the table gets to customize their own with as much spice and crunch as they want.
02 -
  • Don't skip warming the naan—cold naan will crack when you fold it, and the whole experience changes when you bite into something warm and yielding.
  • If your gochujang mayo looks too thick, whisk in a tiny bit of water or extra rice vinegar to get the right spreading consistency.
03 -
  • If your gochujang mayo breaks or looks separated, start fresh with a clean bowl and whisk in the mayo slowly—it happens to the best of us.
  • Keep a squeeze bottle of lime juice nearby for assembly; it's the final note that brings everything into focus.
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