Korean-style turkey with ssamjang
Prep
30m
Cook
15m
serves
6
The spicy Korean marinade for this dish ensures the turkey stays succulent and tender.
Ingredients (13)
- 500g fresh turkey breast fillet, cut into strips
- 1/4 cup (65g) grated palm sugar or firmly packed brown sugar
- 1/2 cup (125ml) light soy sauce
- 4 garlic cloves, finely chopped
- 100ml mirin (sweet Japanese rice wine)
- 2 tbs sesame oil
- 1 tbs toasted sesame seeds
- 1/2 bunch spring onions, thinly sliced on an angle, plus extra to garnish
- 1 1/2 tbs sunflower oil
- 1 carrot, halved lengthways, thinly sliced
- 2 butter lettuces, leaves separated
- 1/4 cup (70g) ssamjang
- Kimchi and mint leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Combine the turkey, sugar, soy sauce, garlic, mirin, sesame oil, sesame seeds, spring onion and a good pinch of salt in a large bowl. Cover and marinate in the fridge for at least 2 hours.
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2.Remove the turkey from the fridge and allow it to come to room temperature.
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3.Heat 2 teaspoons sunflower oil in a frypan or wok over medium-high heat. Strain the turkey and discard marinade. In 3 batches, stir-fry the turkey for 2-3 minutes until cooked through, wiping the pan with paper towel between each batch and adding more oil as needed.
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4.Return all the turkey to the pan with the carrot and stir-fry for 2-3 minutes until the carrot is tender.
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5.To serve, divide the turkey among the lettuce leaves and place on a platter. Top each with some ssamjang, kimchi, mint and extra spring onion.
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