Korean Turkey Stuffed Naan Pockets (Print)

Warm naan stuffed with seasoned turkey, crisp cucumber, and spicy gochujang mayo.

# What You'll Need:

→ Turkey Filling

01 - 1 lb 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

# Directions:

01 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and grated ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet. Cook, breaking apart 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 an additional 2 to 3 minutes until the mixture is well combined and slightly sticky. Remove from heat and fold in sliced scallions.
04 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and sesame oil until smooth and fully incorporated.
05 - Warm naan breads according to package instructions or in a dry skillet over medium heat until pliable and heated through.
06 - Spread a generous spoonful of gochujang mayo inside each naan. Fill with the 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.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means dinner on weeknights when you're running on fumes.
  • The gochujang mayo is secretly the star, tying everything together with creamy, spicy, tangy magic.
  • You get that satisfying textural contrast between warm, soft naan and crisp cucumber in every bite.
02 -
  • Don't skip warming the naan—room temperature naan will crack when you try to fold it, which I learned the hard way on attempt number two.
  • The gochujang mayo is not optional; it's what transforms these from good to unforgettable, so make it fresh and don't shortcut the whisking.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—it releases the oils and makes them taste like they're actually supposed to be there.
  • If your gochujang mayo is too thick, a tiny squeeze of lime juice or water will loosen it right up without diluting the flavor.
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