Korean BBQ Turkey - Butterball Foodservice
Korean BBQ Turkey

Korean BBQ Turkey



Roasted Hot Peppers & Vinegar Sauce*


1 tbsp.

Sesame seeds, toasted & crushed

1 tbsp.

Garlic, minced

3 tbsp.

Fresh ginger, minced

1/2 cup

Green onions, sliced thin

1/2 cup

Soy sauce

1/2 cup


1 tbsp.

Sesame oil, light

1 tbsp.

Sugar, light brown

1 tbsp.

Korean red pepper powder

*Roasted Hot Peppers & Vinegar Sauce 

8 ea.

Jalapeño peppers

8 ea.

Serrano peppers

6 tbsp.

Soy sauce

2 tbsp.

Rice wine

2 ea.

Green onions, sliced, green & white

1 tbsp. + 1 tsp.

Garlic, minced

2 tbsp.

Toasted sesame seeds

1 tbsp.

Cashews, toasted & chopped

2 tbsp.

Sesame oil

1 tsp.

Sea salt

2 tsp.

Black pepper


Combine all the ingredients for the marinade.

Place the flattened turkey filet into the marinade and marinate for 1–1 1/2 hours, turning occasionally.

Grill the turkey to a golden brown and 165°F internal temperature.

Cut the grilled turkey filet into 1-inch pieces.

Serve on small warm flour tortillas with the dipping sauces, and/or serve in lettuce wraps with dipping sauces.


**Roasted Hot Peppers & Vinegar Sauce (For Dipping) 

Wash peppers and pat dry.

Blister the peppers in a hot cast iron skillet, but do not char.

Pull the stems and discard them.

Chop the peppers 1/8 inch, seeds and all.

Combine the chopped peppers with all the remaining ingredients.

Place in a storage container with a lid and refrigerate.


Swap and substitute to make it your own.

Serve with confidence.®


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