Korean Turkey Stuffed Naan Pockets (Printable Version)

Ground turkey with Korean spices in warm naan, topped with cucumber and gochujang mayo. Quick and delicious!

# What You’ll Need:

→ Turkey Filling

01 - 1 pound ground turkey
02 - 1 tablespoon sesame oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely diced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon honey
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon ground black pepper
11 - 2 scallions, finely sliced

→ Gochujang Mayo

12 - 4 tablespoons mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon toasted sesame oil

→ Assembly

16 - 4 naan breads, warmed
17 - 1/2 English cucumber, thinly sliced
18 - Fresh cilantro leaves, optional
19 - Toasted sesame seeds, optional

# Step-by-Step Guide:

01 - Heat sesame oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet. Cook, breaking up with a spatula, until browned and cooked through, approximately 5 to 7 minutes.
03 - Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for 2 to 3 minutes until the mixture is well combined and slightly sticky. Remove from heat and stir in sliced scallions.
04 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and sesame oil until smooth and well combined.
05 - Warm naan breads according to package instructions or in a dry skillet for 1 to 2 minutes per side.
06 - Spread a generous spoonful of gochujang mayo inside each naan. Fill with turkey mixture, top with cucumber slices, cilantro, and sesame seeds if desired.
07 - Fold or wrap naan around the filling and serve immediately while warm.

# Additional Tips::

01 -
  • It delivers that sweet, spicy, savory punch you crave without any deep frying or complicated prep.
  • The naan makes it feel indulgent and handheld, like street food you can eat on the couch.
  • You can have dinner on the table in half an hour, even on a weeknight when youre too tired to think.
  • Leftovers reheat beautifully and taste even better the next day once the flavors marry.
02 -
  • Don't skip warming the naan, cold bread will crack when you try to fold it and ruin the whole handheld experience.
  • If your turkey starts to dry out, add a tablespoon of water to the skillet when you add the sauces to keep it juicy.
  • Make the gochujang mayo ahead and store it in the fridge for up to a week, it's incredible on everything from fries to rice bowls.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it wakes up their flavor and makes them nutty and fragrant.
  • If you like extra sauce, double the gochujang mayo recipe and drizzle it over the top just before serving.
  • Use a microplane to grate the ginger, it breaks down finely and distributes the flavor evenly without any stringy bits.
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