Korean Turkey Stuffed Naan Pockets (Printable version)

Warm naan pockets filled with seasoned ground turkey, crisp cucumber, and spicy gochujang mayo. Ready in 35 minutes.

# Ingredient list:

→ 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
19 - Toasted sesame seeds

# Step-by-step guide:

01 - Heat sesame oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet. Cook, breaking up with a spatula, until browned and cooked through, about 5 to 7 minutes.
03 - Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for an additional 2 to 3 minutes until the mixture is 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 sesame oil until smooth.
05 - Warm naan breads according to package instructions or in a dry skillet.
06 - Spread a generous spoonful of gochujang mayo inside each naan. Fill with the turkey mixture, top with cucumber slices, cilantro, and a sprinkle of sesame seeds if desired.
07 - Fold or wrap naan around the filling and serve immediately.

# Expert tips:

01 -
  • It tastes like eating from a Korean street food cart, except you made it in your own kitchen without the line.
  • Ground turkey soaks up bold flavors so well that you forget you're eating something lighter than beef.
  • The whole thing comes together faster than ordering takeout, which I've tested on nights I'm running late.
02 -
  • If your gochujang mayo is too thick, a tiny squeeze of lime juice or a teaspoon of water loosens it without diluting the flavor—I learned this by making it too pasty the first time.
  • The turkey filling will stay warm for a few minutes, so assemble only as many naan pockets as you're eating right now rather than all four at once.
03 -
  • If you're cooking for a group, make the turkey filling and mayo ahead of time, then warm the naan and assemble right before serving so everything tastes fresh and hot.
  • A dry skillet for warming naan gives you way more control than an oven or microwave—you can feel the bread and stop the moment it's warm rather than guessing.
Go back