Recipe: Turkey leg bulgogi

Fans of the turkey mock duck trend will love this new Korean spin

  • place PRE 10 minutes
  • place COOK 2 - 3 hours
  • place SERVES 6
  • printicon

This is a new Korean take on the mock duck and Hoi-Sin sauce that has been so popular. Delicious served either in steamed bao bun. If you do not have bao buns, it’s equally delicious served with sticky rice and sesame garlic stir-fried vegetables.


  • Place the turkey thigh into a large deep saucepan, cover with cold water and bring to the boil. Cover with a lid and cook at a low/medium boil for 2-3 hours until the meat is falling off the bone.

  • Remove from the cooking liquid and leave until cool enough to handle. Shred the meat and remove any remaining fat or gristle.

  • While the turkey is cooking make the sauce. Add the soy sauce, chilli flakes if using, grated ginger, garlic, sugar and sesame & vegetable oil to a mixing bowl and stir well.

  • Once combined stir in the pureed pear and chilli sauce to taste. If the sauce separates, let it sit for 30 minutes and give it a good stir.

  • Pour the sauce over the shredded turkey and mix to combine. Sprinkle with the sesame seeds.

  • If serving in bao buns, put a heaped tablespoon of turkey into a bao bun, garnish with the carrot, onion and scatter with chopped coriander.

    louismann / thebutchersdaughter


1 large boned turkey thigh
180 ml soy sauce
1-2 tsp chill flakes —optional
40g grated fresh ginger
3 large cloves of garlic, finely grated
50g soft brown sugar
15ml sesame oil
15ml vegetable oil
1 large ripe pear or nashi pear pureed
1-2 tbsp chilli sauce
2 tbsp sesame seeds
To serve:
6 bao buns or sticky rice and stir fried vegetables
1 carrot julienned
2 finely shredded spring onions
Small bunch coriander, chopped

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive