Creamy Korean Turkey Rice Skillet (Printable)

Vibrant one-pan skillet with ground turkey in Korean gochujang sauce, fluffy rice, and jammy eggs.

# What You Need:

→ Protein & Eggs

01 - 1 lb ground turkey
02 - 4 large eggs

→ Vegetables & Aromatics

03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 inch piece fresh ginger, minced
06 - 1 medium carrot, julienned
07 - 1 cup baby spinach

→ Sauce

08 - 2 tablespoons gochujang
09 - 1.5 tablespoons soy sauce
10 - 1 tablespoon honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1/3 cup chicken or vegetable broth
14 - 2 tablespoons heavy cream or coconut cream, optional

→ Rice

15 - 3 cups cooked short-grain rice, preferably day-old

→ Garnish

16 - 2 tablespoons sliced scallions
17 - 1 teaspoon toasted sesame seeds
18 - Kimchi, optional for serving

# Directions:

01 - Bring water to a gentle boil in a small saucepan. Carefully add eggs and simmer for 7 minutes to achieve jammy yolks. Transfer eggs to an ice bath, peel, and set aside.
02 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and minced ginger; sauté until softened, approximately 3 minutes.
03 - Add ground turkey to the skillet and cook, breaking up with a spatula, until browned and cooked through, 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in julienned carrot and cook for 2 minutes.
05 - Reduce heat to medium. Add gochujang, soy sauce, honey, rice vinegar, and broth to the turkey mixture. Stir to coat turkey evenly and bring to a simmer.
06 - Add heavy cream if using and baby spinach to the skillet. Cook until spinach wilts, approximately 1 minute.
07 - Fold in cooked rice, mixing thoroughly until rice is heated through and well incorporated with the sauce.
08 - Taste the skillet and adjust seasoning as needed.
09 - Slice jammy eggs in half. Serve rice skillet in bowls and top each with a halved egg, sliced scallions, toasted sesame seeds, and kimchi if desired.

# Expert Suggestions:

01 -
  • It comes together in one skillet, which means minimal cleanup and maximum flavor in minimal time.
  • The jammy egg transforms the whole dish into something luxurious without any fancy technique.
  • Ground turkey stays lean and flavorful when kissed with gochujang and sesame oil, proving weeknight proteins don't have to be boring.
02 -
  • Day-old rice is absolutely crucial here—fresh, warm rice will turn into mush when you fold it into the warm sauce, so plan ahead or grab some from the container you forgot about in the back of your fridge.
  • The jammy egg timing is precise because seven minutes gives you that runny yolk with a set white, and even one minute longer changes everything.
  • Taste the sauce before you fold in the rice because the rice is neutral and won't tell you if you need more salt or heat.
03 -
  • Keep a small bowl of extra gochujang mixed with a splash of broth nearby while you cook so you can adjust the sauce quickly if you taste it and want more depth.
  • Peel your eggs while they're still slightly warm from the ice bath—they slip right out of their shells with way less frustration than if you wait until they're completely cold.
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