Korean Turkey Stuffed Naan (Print Version)

Warm naan pockets filled with savory Korean-spiced turkey, fresh cucumber, and spicy gochujang mayo for a satisfying handheld meal.

# What You'll Need:

→ Turkey Filling

01 - 1 lb ground turkey
02 - 1 tablespoon sesame oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely diced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon honey
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon ground black pepper
11 - 2 scallions, finely sliced

→ Gochujang Mayo

12 - 4 tablespoons mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon toasted sesame oil

→ Assembly

16 - 4 naan breads, warmed
17 - 1/2 English cucumber, thinly sliced
18 - Fresh cilantro leaves (optional)
19 - Toasted sesame seeds (optional)

# How to Make It:

01 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and grated ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet. Cook while breaking up with a spatula until browned and cooked through, approximately 5 to 7 minutes.
03 - Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for 2 to 3 minutes until well combined and slightly sticky. Remove from heat and stir in sliced scallions.
04 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and toasted sesame oil until smooth and fully incorporated.
05 - Warm naan breads according to package instructions or by heating in a dry skillet over medium heat.
06 - Spread a generous spoonful of gochujang mayo inside each warmed naan. Fill with turkey mixture, top with cucumber slices, cilantro, and sesame seeds if desired.
07 - Fold or wrap naan around the filling and serve immediately while warm.

# Expert Tips:

01 -
  • The gochujang mayo is genuinely addictive and transforms simple ingredients into something crave-worthy within seconds.
  • It tastes like street food but happens to be ready faster than most takeout, which my hungry household deeply appreciates.
  • Everything comes together in one skillet, meaning minimal cleanup before you're actually eating.
02 -
  • Don't skip toasting your sesame oil—regular sesame oil tastes pale and ineffective next to the toasted version, and I learned this the expensive way by making a batch that tasted flat.
  • The gochujang mayo needs lime juice to keep it bright, otherwise it becomes heavy and one-dimensional, which I discovered when I was out of limes and tried bottled lime juice instead.
03 -
  • Prep your cucumber and scallions before you start cooking so assembly is genuinely quick and the naan doesn't cool down while you're slicing things frantically.
  • If you find the filling too spicy after one batch, reduce gochujang in the turkey to one and a half teaspoons instead of a full tablespoon, and let the mayo carry most of the heat where you can control it.
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