Korean Turkey Stuffed Naan Pockets (Printable Version)

Warm naan filled with Korean-spiced turkey and crisp vegetables, topped with spicy 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 and 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.

# Additional Tips::

01 -
  • It tastes like takeout but comes together in your own kitchen faster than delivery would arrive.
  • The gochujang mayo adds a creamy kick that makes every bite feel indulgent without being heavy.
  • You can prep the filling ahead and just warm everything up when hunger strikes.
  • It turns simple pantry staples into something that feels exciting and new.
02 -
  • Don't skip warming the naan or it will tear when you try to fold it, and cold bread just doesn't taste right with hot filling.
  • Add the sesame oil at the very end off the heat because cooking it too long makes it taste bitter instead of nutty.
  • If the turkey filling looks dry, add a tablespoon of water to loosen it up and bring back that glossy coating.
03 -
  • Toast the sesame seeds yourself in a dry pan for 30 seconds to bring out a deeper, nuttier flavor that store-bought toasted seeds sometimes lack.
  • Use a microplane to grate the ginger so it almost melts into the filling instead of leaving fibrous bits behind.
  • If you love extra sauce, double the gochujang mayo recipe because it disappears fast and everyone always wants more.
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