Creamy Korean Turkey Rice Skillet (Printable)

Comforting one-pan dish with ground turkey in sweet-spicy Korean sauce, fluffy rice, and jammy eggs

# What You'll Need:

→ Protein

01 - 1 lb ground turkey

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 1 medium carrot, peeled and diced
06 - 1 cup baby spinach, roughly chopped

→ Sauce

07 - 2 tablespoons gochujang
08 - 2 tablespoons soy sauce
09 - 1 tablespoon honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1/2 cup chicken or vegetable broth
13 - 1/4 cup heavy cream or coconut cream

→ Rice & Toppings

14 - 3 cups cooked white rice, preferably day-old
15 - 4 large eggs
16 - 2 green onions, thinly sliced
17 - 1 tablespoon toasted sesame seeds

→ Optional

18 - Kimchi for serving

# Method:

01 - Heat a large skillet over medium heat. Add sesame oil, then sauté onion, garlic, and ginger for 2 to 3 minutes until fragrant and softened.
02 - Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in carrots and cook for another 2 minutes.
04 - In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and broth. Pour sauce into skillet and stir to coat meat and vegetables.
05 - Reduce heat to low; add spinach and cook until wilted, approximately 1 minute.
06 - Stir in heavy cream and cooked rice until everything is well combined and creamy. Simmer for 2 to 3 minutes to heat through.
07 - Meanwhile, bring a saucepan of water to a boil. Gently add eggs and simmer for 7 minutes for jammy yolks. Transfer eggs to ice water, peel, and halve.
08 - Serve skillet mixture in bowls, topped with halved jammy eggs, green onions, and sesame seeds. Add kimchi on the side if desired.

# Expert Advice:

01 -
  • It comes together in one skillet, which means minimal cleanup on busy weeknights when you're genuinely too tired for dishes.
  • The jammy egg on top feels like a small luxury, turning an everyday dinner into something that tastes intentional and restaurant-quality.
  • Leftover rice becomes the hero instead of languishing in the fridge, transforming it into something creamy and craveable.
02 -
  • Day-old rice is non-negotiable here; fresh rice will absorb all the cream and turn the whole thing into mush instead of maintaining that fluffy texture within the creamy sauce.
  • The seven-minute egg timing is precise because one minute too long and you lose that jammy yolk that makes the whole dish sing when it breaks.
  • Gochujang varies in heat level between brands, so taste the sauce before serving and adjust by either adding more paste or tempering it with extra honey and cream.
03 -
  • Toast sesame seeds in a dry pan for 30 seconds right before serving so they're warm and fragrant rather than sitting around losing their appeal.
  • If your gochujang has separated (oil on top), stir it back together before measuring so you get the proper consistency in your sauce.
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