Sesame Turkey Lettuce Wrap Bowls (Print View)

Seasoned ground turkey with aromatic sesame, garlic, and ginger served over rice with crisp lettuce cups and fresh vegetable ribbons for a light yet satisfying Korean-inspired bowl.

# Components:

→ Sesame Turkey

01 - 1 pound ground turkey
02 - 2 tablespoons sesame oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons soy sauce
06 - 1 tablespoon gochujang
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 green onions, thinly sliced
10 - 1 tablespoon toasted sesame seeds
11 - Salt and black pepper to taste

→ Bowl Assembly

12 - 2 cups cooked jasmine or short-grain rice
13 - 1 large head romaine or butter lettuce, leaves separated
14 - 1 large cucumber, cut into ribbons
15 - 1 large carrot, cut into matchsticks or ribbons
16 - 1/4 cup fresh cilantro leaves, optional
17 - 1/4 cup pickled radishes, optional

→ Serving

18 - Additional toasted sesame seeds for garnish
19 - Lime wedges

# Directions:

01 - Cook rice according to package instructions and keep warm until assembly.
02 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spoon. Cook for 5 to 7 minutes until browned and cooked through.
04 - Stir in soy sauce, gochujang, honey, and rice vinegar. Cook for 2 to 3 minutes until the turkey is well coated and slightly caramelized.
05 - Add sliced green onions and toasted sesame seeds. Season with salt and pepper to taste. Remove from heat.
06 - Divide cooked rice into serving bowls and top with prepared sesame turkey mixture.
07 - Add lettuce leaves, cucumber ribbons, carrot matchsticks, cilantro, and pickled radishes as desired.
08 - Garnish with additional sesame seeds and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The sesame turkey tastes like Korean takeout but costs half as much and takes less time than delivery would arrive.
  • You can prep everything ahead and let people build their own bowls, turning dinner into an interactive moment instead of plating.
  • It's naturally balanced and light enough for weeknight eating but substantial enough to actually satisfy you.
02 -
  • Don't skip browning the turkey first—rushing this step means you'll end up with steamed, pale meat instead of the deep, slightly caramelized turkey that makes this dish worth eating.
  • The gochujang doesn't dissolve completely, and that's correct; those little flakes of chili paste are flavor bombs that surprise you with each bite.
03 -
  • Use a vegetable peeler for the cucumber and carrot instead of slicing them—the thinner ribbons create a better texture and soak up the sesame oil flavor from the turkey.
  • Don't let the sesame oil get smoking hot; it burns easily and tastes bitter, so keep the heat at medium and listen for gentle sizzling, not violent popping.
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