Creamy Korean Turkey Rice Skillet (Printable)

Comforting one-pan skillet with ground turkey, Korean gochujang sauce, fluffy rice, and jammy eggs.

# What You'll Need:

→ Protein

01 - 1 pound 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

# Directions:

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, about 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, about 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 -
  • One pan means one cleanup: Everything happens in your skillet except the eggs, so you're not drowning in dishes on a busy night.
  • Bold Korean flavors without complexity: Gochujang gives you that deep, sweet heat with minimal effort and maximum impact.
  • The jammy egg makes it special: It transforms what could be basic weeknight food into something that feels intentional and restaurant-quality.
02 -
  • Use day-old or cold rice: Fresh hot rice will turn this into mush; I learned this the hard way and ended up with something that looked more like congee than a proper skillet.
  • Seven minutes for jammy eggs is exact: Six minutes and you get runnier yolks, eight minutes and they start to firm up—set a timer and trust it.
  • Gochujang strength varies by brand: Start with the amount called for, taste the sauce before adding rice, and adjust the heat to your preference.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds: They go from flat to nutty and fragrant, which completely elevates the final dish.
  • Keep a container of cooked rice in your fridge: Having it ready means this entire dinner comes together in under 30 minutes on nights when you're completely worn out.
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