Sesame Turkey Lettuce Wrap Bowls (Printable Version)

Korean-style sesame turkey served over rice with crisp lettuce and fresh vegetables for a light, satisfying meal.

# Ingredient List:

→ Turkey Mixture

01 - 1 pound ground turkey
02 - 2 tablespoons sesame oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely chopped
06 - 3 tablespoons soy sauce
07 - 2 tablespoons gochujang
08 - 1 tablespoon honey
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame seeds
11 - 2 green onions, thinly sliced

→ Bowls & Toppings

12 - 4 cups cooked white or brown rice
13 - 1 head butter lettuce or romaine, leaves separated
14 - 1 cucumber, shaved into ribbons
15 - 1 large carrot, julienned or shaved into ribbons
16 - 1 tablespoon sesame seeds for garnish
17 - 1 tablespoon chopped cilantro, optional

# Directions:

01 - Heat sesame oil in a large skillet over medium-high heat. Add minced garlic, grated ginger, and chopped onion; sauté for 2 minutes until fragrant.
02 - Add ground turkey and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 to 7 minutes.
03 - Stir in soy sauce, gochujang, honey, and rice vinegar. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly.
04 - Remove from heat. Stir in toasted sesame seeds and sliced green onions.
05 - Divide cooked rice among four bowls. Top each with a generous portion of seasoned turkey mixture.
06 - Arrange lettuce leaves, cucumber ribbons, and carrot ribbons around the turkey mixture in each bowl.
07 - Garnish with additional sesame seeds and chopped cilantro if desired. Serve with lettuce leaves on the side for scooping or wrapping.

# Expert Advice:

01 -
  • The sesame-gochujang sauce hits that sweet, spicy, savory sweet spot that makes you forget you're eating something completely dairy-free.
  • You get to eat with your hands using lettuce leaves as scoops, which turns dinner into something fun and interactive instead of just another bowl on the counter.
  • It's flexible enough to meal-prep parts of it on Sunday, then assemble fresh bowls throughout the week without anything getting soggy.
02 -
  • Don't skip the toasting of sesame seeds before adding them to the turkey—the difference between raw and toasted is the difference between a good recipe and one people request constantly.
  • If your gochujang is super thick or cold from the fridge, mix it with a splash of water or soy sauce before adding it to the skillet so it disperses evenly instead of clumping up.
03 -
  • Warm your bowls before serving if you have time—it keeps the rice hotter longer and somehow makes the whole experience feel more intentional and restaurant-like.
  • Add a squeeze of lime juice just before eating to brighten all the flavors and add a layer of complexity that pulls everything together perfectly.
Go Back