Korean Turkey Stuffed Naan Pockets (Print)

Warm naan pockets filled with Korean-spiced turkey, fresh vegetables, and creamy gochujang mayo for a satisfying handheld meal.

# What You'll Need:

→ Turkey Filling

01 - 1 lb 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 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, then 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 -
  • Comes together in 40 minutes flat, making weeknight dinner feel less like a chore and more like you're treating yourself.
  • The spicy gochujang mayo is criminally good and honestly works on everything else you make for the next week.
  • It's a handheld meal that doesn't fall apart, which means you can actually eat it without three napkins and an existential crisis.
02 -
  • Don't skimp on the ginger—that fresh, bright note is what keeps this from tasting one-dimensional and heavy.
  • If your turkey mixture seems dry, you've probably overcooked it slightly; turkey is leaner than beef, so watch it closely and stop cooking the moment it loses its pinkness.
03 -
  • Don't warm your naan too far in advance; you need it warm but still supple when you fill it, not dried out and brittle.
  • The gochujang mayo is genuinely better if you give it 15 minutes to chill, so make it first thing and let it hang out while you work on everything else.
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