Korean Turkey and Broccoli Stir-Fry with Steamed Rice

Prepare the glaze by whisking together 2 tbsp gochujang, 1 tbsp honey, and a splash of rice vinegar in a small bowl. Set aside.

Heat a large non-stick wok or skillet over high heat. Add the ground turkey and cook, breaking it up with a wooden spoon until browned and crispy at the edges, about 5-6 minutes.

Add the broccoli florets to the pan with a tablespoon of water and cover for 2 minutes to steam-fry until vibrant green and tender-crisp.

Remove the lid, pour in the gochujang-honey glaze, and toss everything together for 1-2 minutes until the sauce bubbles, thickens, and coats the turkey and broccoli in a glossy, spicy-sweet sheen.

Divide the warm cooked white rice into a bowl, top with the turkey and broccoli mixture, and garnish with toasted sesame seeds and sliced scallions for a fresh finish.