Korean BBQ Turkey
Ingredients
3 lbs.
Marinade*
Roasted Hot Peppers & Vinegar Sauce*
*Marinade
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
Sake
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
Directions
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.
