Korean Turkey Stuffed Naan (View Print Version)

Savory Korean-spiced turkey in warm naan with crisp veggies and spicy mayo for a satisfying fusion 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

# Method:

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 -
  • It comes together in 40 minutes flat, perfect for weeknight dinners when you want something that tastes like you tried way harder than you did.
  • The gochujang mayo is secretly the star—that balance of heat, sweetness, and tang makes everything else shine without overshadowing the turkey.
  • It's handheld, customizable, and feels special enough for guests but casual enough to eat standing up in your kitchen.
02 -
  • Don't cook the turkey too far ahead—it keeps cooking with carryover heat, and if it sits in the sauce too long, it can dry out or become mushy.
  • The gochujang mayo is your insurance policy against dry turkey; it adds moisture and flavor, so be generous with it inside the naan.
03 -
  • Taste the turkey filling before serving and be bold with seasoning—the cool mayo and fresh vegetables mellow it out, so it should taste slightly assertive on its own.
  • If your naan is still in the refrigerator, let it sit out for 10 minutes before warming it, because cold naan will shatter when you try to fold it.
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