🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 46 (from laksa125)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa046.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/\')), getAhrefsUnparsedNoserviceFromURL(\'https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/","crawl_time":1775975075,"first_indexed_time":1519609681,"http_code":200,"src_unparsed":"com,globaltableadventure!\/recipe\/sweet-spicy-korean-braised-turkey\/ s443","src_root_hash":"12438462982411555846","history_drop_reason":null,"meta_title":"Sweet & Spicy Korean Braised Turkey | Global Table Adventure","meta_descriptions":[],"attrs_boilerpipe_text":"You’ve had roast turkey and deep-fried turkey… but what about turkey with\nreal\n international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\nI can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)…\n… or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)…\nOr maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie.\nLots\nof pie.\nThe recipe is inspired by a Korean stuffed chicken breast recipe in \nThe \nFlavors of Asia\nby Mai Pham.\nThere’s only a couple of watch spots with the recipe.\nOn soaking the rice:\n depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\nOn cooking vessels:\nBe careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.\nInspired by The\nFlavors of Asia, Mai Pham\nServes 6\nIngredients:\n1 turkey breast – about 1 1\/4 pounds\nsalt & pepper\nvegetable oil – a good glug\nFor the stuffing:\n1\/2 cup glutinous rice\n2 Tbsp soy sauce\n1 Tbsp honey\n5 fresh chestnuts, quartered\n5 jujube dates, pitted and chopped\n1 cup cubed pumpkin or butternut squash\n2 cloves garlic, crushed\nFor braising:\n1 small onion, chopped\n10-20  dried, whole red chilies\n1\/3 cup soy sauce\n1\/3 cup mirin or other rice wine\n1\/3 cup brown sugar\n4 cloves garlic, crushed\n2 teaspoons freshly grated ginger\nMethod:\nSoak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\nTo prep turkey:\nTrim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper.\nTip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier.\nStir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\nPat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\nStir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\nServe skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\nEnjoy with in a warm room with a cool, daydreamy sort of view…\nPhoto by JongEun Lee.\nSweet & Spicy Korean Braised Turkey\nVotes:\n1\nRating:\n5\nYou:\nRate this recipe!\nPrint Recipe\nYou’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\nServings\nPrep Time\n6\npeople\n30\nminutes\nCook Time\n75\nminutes\nServings\nPrep Time\n6\npeople\n30\nminutes\nCook Time\n75\nminutes\nSweet & Spicy Korean Braised Turkey\nVotes:\n1\nRating:\n5\nYou:\nRate this recipe!\nPrint Recipe\nYou’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\nServings\nPrep Time\n6\npeople\n30\nminutes\nCook Time\n75\nminutes\nServings\nPrep Time\n6\npeople\n30\nminutes\nCook Time\n75\nminutes\nIngredients\n1 1\/4\nlb\nturkey breast\nsalt\npepper\nFor the stuffing:\n1\/2\ncup\nglutinous rice (a.k.a. sticky or sweet rice)\n2\nTbsp\nsoy sauce\n1\nTbsp\nhoney\n5\nroasted chestnuts\n, peeled and quartered\n5\njujube dates\n, pitted and chopped\n1\ncup\npumpkin\n(cubed) - OR-\nbutternut squash\n(cubed)\n1\ncloves\ngarlic\n, crushed\nFor braising:\n1\nsmall\nonions\n, chopped\n10-20\ndried red chilies\n1\/3\ncup\nsoy sauce\n1\/3\ncup\nmirin\n1\/3\ncup\nbrown sugar\n4\ncloves\ngarlic\n, crushed\n2\ntsp\nginger root\n(freshly grated)\nServings:\npeople\nUnits:\nInstructions\nTo prep the rice\nSoak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\nTo prep the turkey:\nTrim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper.\r\nTip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier.\r\nStir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\nPat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\nStir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\nServe skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\nRecipe Notes\nThere’s only a couple of watch spots with the recipe.\nOn soaking the rice:\n depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\nOn cooking vessels:\nBe careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.","attrs_markdown":"[Subscribe to Our Newsletter »](http:\/\/globaltableadventure.com\/subscribe-to-emails\/)\n\n- [Instagram](http:\/\/instagram.com\/thatsashamartin\/)\n- [Pinterest](http:\/\/pinterest.com\/globaltable)\n- [Facebook](https:\/\/www.facebook.com\/thatsashamartin)\n- [Twitter](https:\/\/twitter.com\/thatsashamartin)\n- [YouTube](https:\/\/www.youtube.com\/user\/globaltable)\n- [RSS](http:\/\/globaltableadventure.com\/feed\/)\n\n[![](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2015\/02\/cropped-GTAlogo1.png)](https:\/\/globaltableadventure.com\/)\n\n# [Global Table Adventure](https:\/\/globaltableadventure.com\/ \"Global Table Adventure\")\n## Bringing the World to your Kitchen\n\n[Menu](https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/#menuopen)\n\n- [Welcome](http:\/\/globaltableadventure.com\/welcome)\n- [Cook](http:\/\/globaltableadventure.com\/recipe)\n- [Discover](http:\/\/globaltableadventure.com\/category\/posts\/)\n- [Celebrate](http:\/\/globaltableadventure.com\/holidays-around-the-world\/)\n- [Map Room](http:\/\/globaltableadventure.com\/countries-ive-cooked\/)\n- [My Book](http:\/\/sashamartin.com\/book\/)\n\n[Close Menu](https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/#menuclose)\n\n# Sweet & Spicy Korean Braised Turkey\n![](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2015\/02\/Asia.png) ![]() ![]()\n\n[Asia](https:\/\/globaltableadventure.com\/category\/regions\/asia\/), [North Korea](https:\/\/globaltableadventure.com\/category\/regions\/asia\/north-korea\/), [South Korea](https:\/\/globaltableadventure.com\/category\/regions\/asia\/south-korea\/)\n\nPublished on [November 17, 2014](https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/)\n\n[comments 4](https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/#comments)\n\nBy [Sasha Martin](https:\/\/globaltableadventure.com\/author\/globaltable\/ \"All posts by Sasha Martin\")\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7044.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7044.jpg)\n\nYou’ve had roast turkey and deep-fried turkey… but what about turkey with *real* international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\n\nI can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)…\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6943.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6943.jpg)\n\n… or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)…\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6942.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6942.jpg)\n\nOr maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie.\n\n*Lots* of pie.\n\n![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/korean-stuffed-turkey-recipe-600x400.jpg)\n\nThe recipe is inspired by a Korean stuffed chicken breast recipe in *The *Flavors of Asia** by Mai Pham.\n\nThere’s only a couple of watch spots with the recipe.\n\n- *On soaking the rice:* depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\n- *On cooking vessels:* Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7023.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7035.jpg)\n\nInspired by The *Flavors of Asia, Mai Pham*\n\n*Serves 6*\n\n**Ingredients:**\n\n1 turkey breast – about 1 1\/4 pounds  \n salt & pepper  \n vegetable oil – a good glug\n\n*For the stuffing:*\n\n1\/2 cup glutinous rice  \n 2 Tbsp soy sauce  \n 1 Tbsp honey  \n 5 fresh chestnuts, quartered  \n 5 jujube dates, pitted and chopped  \n 1 cup cubed pumpkin or butternut squash  \n 2 cloves garlic, crushed\n\n*For braising:*\n\n1 small onion, chopped  \n 10-20 dried, whole red chilies  \n 1\/3 cup soy sauce  \n 1\/3 cup mirin or other rice wine  \n 1\/3 cup brown sugar  \n 4 cloves garlic, crushed  \n 2 teaspoons freshly grated ginger\n\n**Method:**\n\nSoak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/how-to-make-stuffed-turkey-breast-600x312.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/how-to-make-stuffed-turkey-breast.jpg)\n\n*To prep turkey:*\n\nTrim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper.\n\n*Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier.*\n\nStir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6992.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6992.jpg)\n\nPat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\n\nStir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\n\nServe skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-600x400.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg)\n\nEnjoy with in a warm room with a cool, daydreamy sort of view…\n\n[![Photo by JongEun Lee.](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/photo-of-korean-mountains-600x450.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/photo-of-korean-mountains.jpg)\n\nPhoto by JongEun Lee.\n\n[![](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg \"stuffed-turkey-breast-with-chestnuts\")\n\nSweet & Spicy Korean Braised Turkey\n\n|   |   |   |   |   |\n|---|---|---|---|---|\n| Votes: 1  Rating: 5  You: Rate this recipe\\! | Print Recipe |   |   |   |\n\nYou’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\n\n- Course[Main Dish](https:\/\/globaltableadventure.com\/course\/main-dish\/)\n- Lifestyle[Gluten-Free](https:\/\/globaltableadventure.com\/lifestyle\/gluten-free\/), [Potluck Friendly](https:\/\/globaltableadventure.com\/lifestyle\/potluck-friendly\/), [Weekend Projects](https:\/\/globaltableadventure.com\/lifestyle\/weekend-projects\/)\n- Food Type[Poultry](https:\/\/globaltableadventure.com\/food-type\/poultry\/), [Rice](https:\/\/globaltableadventure.com\/food-type\/rice-grain\/), [Spicy](https:\/\/globaltableadventure.com\/food-type\/spicy\/)\n\n|   |   |\n|---|---|\n| Servings | Prep Time |\n| 6 people | 30 minutes |\n\n|   |\n|---|\n| Cook Time |\n| 75 minutes |\n\n|   |   |\n|---|---|\n|   |   |\n| Servings | Prep Time |\n| 6 people | 30 minutes |\n|   |   |\n| Cook Time |   |\n| 75 minutes |   |\n\n|   |   |   |   |   |\n|---|---|---|---|---|\n| [![](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg \"stuffed-turkey-breast-with-chestnuts\") |   |   |   |   |\n|   |   |   |   |   |\n| Votes: 1  Rating: 5  You: Rate this recipe\\! | Print Recipe |   |   |   |\n|   |   |   |   |   |\n| Servings | Prep Time |   |   |   |\n| 6 people | 30 minutes |   |   |   |\n|   |   |   |   |   |\n| Cook Time |   |   |   |   |\n| 75 minutes |   |   |   |   |\n|   |   |   |   |   |\n|   |   |   |   |   |\n| Servings | Prep Time |   |   |   |\n| 6 people | 30 minutes |   |   |   |\n|   |   |   |   |   |\n| Cook Time |   |   |   |   |\n| 75 minutes |   |   |   |   |\n\nIngredients\n\n- 1 1\/4 lb  turkey breast\n- salt\n- pepper\n\nFor the stuffing:\n\n- 1\/2 cup  glutinous rice (a.k.a. sticky or sweet rice)\n- 2 Tbsp  soy sauce\n- 1 Tbsp  honey\n- 5  roasted chestnuts , peeled and quartered\n- 5  jujube dates , pitted and chopped\n- 1 cup  pumpkin (cubed) - OR-\n- butternut squash (cubed)\n- 1 cloves  garlic , crushed\n\nFor braising:\n\n- 1 small  onions , chopped\n- 10-20  dried red chilies\n- 1\/3 cup  soy sauce\n- 1\/3 cup  mirin\n- 1\/3 cup  brown sugar\n- 4 cloves  garlic , crushed\n- 2 tsp  ginger root (freshly grated)\n\nServings:\n\npeople\n\nUnits:\n\nInstructions\n\nTo prep the rice\n\n1. Soak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\n\nTo prep the turkey:\n\n1. Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\n2. Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\n3. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\n4. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\n\nRecipe Notes\n\nThere’s only a couple of watch spots with the recipe.\n\n- *On soaking the rice:* depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\n- *On cooking vessels:* Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.\n\nFiled under: [Asia](https:\/\/globaltableadventure.com\/category\/regions\/asia\/), [North Korea](https:\/\/globaltableadventure.com\/category\/regions\/asia\/north-korea\/), [South Korea](https:\/\/globaltableadventure.com\/category\/regions\/asia\/south-korea\/)\n\nTagged with: [Fall](https:\/\/globaltableadventure.com\/tag\/fall\/), [Thanksgiving](https:\/\/globaltableadventure.com\/tag\/thanksgiving\/)\n\n### 4 Comments\n1. Pingback: [10 Global Takes on Classic Thanksgiving Dishes](http:\/\/globaltableadventure.com\/2014\/11\/24\/10-global-takes-on-classic-thanksgiving-dishes\/)\n### Leave a Reply [Cancel reply](https:\/\/globaltableadventure.com\/recipe\/sweet-spicy-korean-braised-turkey\/#respond)\nThis site uses Akismet to reduce spam. 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international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\n\nI can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)…\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6943.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6943.jpg)\n\n… or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)…\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6942.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6942.jpg)\n\nOr maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie.\n\n*Lots* of pie.\n\n![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/korean-stuffed-turkey-recipe-600x400.jpg)\n\nThe recipe is inspired by a Korean stuffed chicken breast recipe in *The *Flavors of Asia** by Mai Pham.\n\nThere’s only a couple of watch spots with the recipe.\n\n- *On soaking the rice:* depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\n- *On cooking vessels:* Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7023.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_7035.jpg)\n\nInspired by The *Flavors of Asia, Mai Pham*\n\n*Serves 6*\n\n**Ingredients:**\n\n1 turkey breast – about 1 1\/4 pounds  \n salt & pepper  \n vegetable oil – a good glug\n\n*For the stuffing:*\n\n1\/2 cup glutinous rice  \n 2 Tbsp soy sauce  \n 1 Tbsp honey  \n 5 fresh chestnuts, quartered  \n 5 jujube dates, pitted and chopped  \n 1 cup cubed pumpkin or butternut squash  \n 2 cloves garlic, crushed\n\n*For braising:*\n\n1 small onion, chopped  \n 10-20 dried, whole red chilies  \n 1\/3 cup soy sauce  \n 1\/3 cup mirin or other rice wine  \n 1\/3 cup brown sugar  \n 4 cloves garlic, crushed  \n 2 teaspoons freshly grated ginger\n\n**Method:**\n\nSoak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/how-to-make-stuffed-turkey-breast-600x312.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/how-to-make-stuffed-turkey-breast.jpg)\n\n*To prep turkey:*\n\nTrim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper.\n\n*Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier.*\n\nStir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6992.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/recipe.korean.stuffed.turkey.img_6992.jpg)\n\nPat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\n\nStir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\n\nServe skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\n\n[![How to make Sweet & Spicy Korean Braised Turkey](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-600x400.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg)\n\nEnjoy with in a warm room with a cool, daydreamy sort of view…\n\n[![Photo by JongEun Lee.](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/photo-of-korean-mountains-600x450.jpg)](http:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/photo-of-korean-mountains.jpg)\n\nPhoto by JongEun Lee.\n\n[![](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg \"stuffed-turkey-breast-with-chestnuts\")\n\nSweet & Spicy Korean Braised Turkey          Votes: 1  Rating: 5  You: Rate this recipe\\! Print Recipe\n\nYou’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.\n\n|   |   |\n|---|---|\n| Servings | Prep Time |\n| 6 people | 30 minutes |\n\n|   |\n|---|\n| Cook Time |\n| 75 minutes |\n\n|   |   |\n|---|---|\n|   |   |\n| Servings | Prep Time |\n| 6 people | 30 minutes |\n|   |   |\n| Cook Time |   |\n| 75 minutes |   |\n\n|   |   |   |\n|---|---|---|\n| [![](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https:\/\/globaltableadventure.com\/wp-content\/uploads\/2014\/11\/stuffed-turkey-breast-with-chestnuts.jpg \"stuffed-turkey-breast-with-chestnuts\") |   |   |\n|   |   |   |\n| Servings | Prep Time |   |\n| 6 people | 30 minutes |   |\n|   |   |   |\n| Cook Time |   |   |\n| 75 minutes |   |   |\n|   |   |   |\n|   |   |   |\n| Servings | Prep Time |   |\n| 6 people | 30 minutes |   |\n|   |   |   |\n| Cook Time |   |   |\n| 75 minutes |   |   |\n\nIngredients\n\n- 1 1\/4 lb  turkey breast\n- salt\n- pepper\n\nFor the stuffing:\n\n- 1\/2 cup  glutinous rice (a.k.a. sticky or sweet rice)\n- 2 Tbsp  soy sauce\n- 1 Tbsp  honey\n- 5  roasted chestnuts , peeled and quartered\n- 5  jujube dates , pitted and chopped\n- 1 cup  pumpkin (cubed) - OR-\n- butternut squash (cubed)\n- 1 cloves  garlic , crushed\n\nFor braising:\n\n- 1 small  onions , chopped\n- 10-20  dried red chilies\n- 1\/3 cup  soy sauce\n- 1\/3 cup  mirin\n- 1\/3 cup  brown sugar\n- 4 cloves  garlic , crushed\n- 2 tsp  ginger root (freshly grated)\n\nServings: people\n\nUnits:\n\nInstructions\n\nTo prep the rice\n\n1. Soak the rice in a 1\/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.\n\nTo prep the turkey:\n\n1. Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1\/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).\n2. Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.\n3. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.\n4. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.\n\nRecipe Notes\n\nThere’s only a couple of watch spots with the recipe.\n\n- *On soaking the rice:* depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.\n- *On cooking vessels:* Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.","meta_canonical":null}

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Boilerpipe Text	You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. I can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)… … or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)… Or maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie. Lots of pie. The recipe is inspired by a Korean stuffed chicken breast recipe in The Flavors of Asia by Mai Pham. There’s only a couple of watch spots with the recipe. On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot. Inspired by The Flavors of Asia, Mai Pham Serves 6 Ingredients: 1 turkey breast – about 1 1/4 pounds salt & pepper vegetable oil – a good glug For the stuffing: 1/2 cup glutinous rice 2 Tbsp soy sauce 1 Tbsp honey 5 fresh chestnuts, quartered 5 jujube dates, pitted and chopped 1 cup cubed pumpkin or butternut squash 2 cloves garlic, crushed For braising: 1 small onion, chopped 10-20 dried, whole red chilies 1/3 cup soy sauce 1/3 cup mirin or other rice wine 1/3 cup brown sugar 4 cloves garlic, crushed 2 teaspoons freshly grated ginger Method: Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. To prep turkey: Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. Enjoy with in a warm room with a cool, daydreamy sort of view… Photo by JongEun Lee. Sweet & Spicy Korean Braised Turkey Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. Servings Prep Time 6 people 30 minutes Cook Time 75 minutes Servings Prep Time 6 people 30 minutes Cook Time 75 minutes Sweet & Spicy Korean Braised Turkey Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. Servings Prep Time 6 people 30 minutes Cook Time 75 minutes Servings Prep Time 6 people 30 minutes Cook Time 75 minutes Ingredients 1 1/4 lb turkey breast salt pepper For the stuffing: 1/2 cup glutinous rice (a.k.a. sticky or sweet rice) 2 Tbsp soy sauce 1 Tbsp honey 5 roasted chestnuts , peeled and quartered 5 jujube dates , pitted and chopped 1 cup pumpkin (cubed) - OR- butternut squash (cubed) 1 cloves garlic , crushed For braising: 1 small onions , chopped 10-20 dried red chilies 1/3 cup soy sauce 1/3 cup mirin 1/3 cup brown sugar 4 cloves garlic , crushed 2 tsp ginger root (freshly grated) Servings: people Units: Instructions To prep the rice Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. To prep the turkey: Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. Recipe Notes There’s only a couple of watch spots with the recipe. On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.
Markdown	[Subscribe to Our Newsletter »](http://globaltableadventure.com/subscribe-to-emails/) - [Instagram](http://instagram.com/thatsashamartin/) - [Pinterest](http://pinterest.com/globaltable) - [Facebook](https://www.facebook.com/thatsashamartin) - [Twitter](https://twitter.com/thatsashamartin) - [YouTube](https://www.youtube.com/user/globaltable) - [RSS](http://globaltableadventure.com/feed/) [![](http://globaltableadventure.com/wp-content/uploads/2015/02/cropped-GTAlogo1.png)](https://globaltableadventure.com/) # [Global Table Adventure](https://globaltableadventure.com/ "Global Table Adventure") ## Bringing the World to your Kitchen [Menu](https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/#menuopen) - [Welcome](http://globaltableadventure.com/welcome) - [Cook](http://globaltableadventure.com/recipe) - [Discover](http://globaltableadventure.com/category/posts/) - [Celebrate](http://globaltableadventure.com/holidays-around-the-world/) - [Map Room](http://globaltableadventure.com/countries-ive-cooked/) - [My Book](http://sashamartin.com/book/) [Close Menu](https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/#menuclose) # Sweet & Spicy Korean Braised Turkey ![](https://globaltableadventure.com/wp-content/uploads/2015/02/Asia.png) ![]() ![]() [Asia](https://globaltableadventure.com/category/regions/asia/), [North Korea](https://globaltableadventure.com/category/regions/asia/north-korea/), [South Korea](https://globaltableadventure.com/category/regions/asia/south-korea/) Published on [November 17, 2014](https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/) [comments 4](https://globaltableadventure.com/recipe/sweet-spicy-korean-braised-turkey/#comments) By [Sasha Martin](https://globaltableadventure.com/author/globaltable/ "All posts by Sasha Martin") [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7044.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7044.jpg) You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. I can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)… [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6943.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6943.jpg) … or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)… [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6942.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6942.jpg) Or maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie. Lots of pie. ![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/korean-stuffed-turkey-recipe-600x400.jpg) The recipe is inspired by a Korean stuffed chicken breast recipe in The Flavors of Asia** by Mai Pham. There’s only a couple of watch spots with the recipe. - On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. - On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7023.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7035.jpg) Inspired by The Flavors of Asia, Mai Pham Serves 6 Ingredients: 1 turkey breast – about 1 1/4 pounds salt & pepper vegetable oil – a good glug For the stuffing: 1/2 cup glutinous rice 2 Tbsp soy sauce 1 Tbsp honey 5 fresh chestnuts, quartered 5 jujube dates, pitted and chopped 1 cup cubed pumpkin or butternut squash 2 cloves garlic, crushed For braising: 1 small onion, chopped 10-20 dried, whole red chilies 1/3 cup soy sauce 1/3 cup mirin or other rice wine 1/3 cup brown sugar 4 cloves garlic, crushed 2 teaspoons freshly grated ginger Method: Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/how-to-make-stuffed-turkey-breast-600x312.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/how-to-make-stuffed-turkey-breast.jpg) To prep turkey: Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6992.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6992.jpg) Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-600x400.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg) Enjoy with in a warm room with a cool, daydreamy sort of view… [![Photo by JongEun Lee.](http://globaltableadventure.com/wp-content/uploads/2014/11/photo-of-korean-mountains-600x450.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/photo-of-korean-mountains.jpg) Photo by JongEun Lee. [![](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg "stuffed-turkey-breast-with-chestnuts") Sweet & Spicy Korean Braised Turkey \| \| \| \| \| \| \|---\|---\|---\|---\|---\| \| Votes: 1 Rating: 5 You: Rate this recipe\! \| Print Recipe \| \| \| \| You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. - Course[Main Dish](https://globaltableadventure.com/course/main-dish/) - Lifestyle[Gluten-Free](https://globaltableadventure.com/lifestyle/gluten-free/), [Potluck Friendly](https://globaltableadventure.com/lifestyle/potluck-friendly/), [Weekend Projects](https://globaltableadventure.com/lifestyle/weekend-projects/) - Food Type[Poultry](https://globaltableadventure.com/food-type/poultry/), [Rice](https://globaltableadventure.com/food-type/rice-grain/), [Spicy](https://globaltableadventure.com/food-type/spicy/) \| \| \| \|---\|---\| \| Servings \| Prep Time \| \| 6 people \| 30 minutes \| \| \| \|---\| \| Cook Time \| \| 75 minutes \| \| \| \| \|---\|---\| \| \| \| \| Servings \| Prep Time \| \| 6 people \| 30 minutes \| \| \| \| \| Cook Time \| \| \| 75 minutes \| \| \| \| \| \| \| \| \|---\|---\|---\|---\|---\| \| [![](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg "stuffed-turkey-breast-with-chestnuts") \| \| \| \| \| \| \| \| \| \| \| \| Votes: 1 Rating: 5 You: Rate this recipe\! \| Print Recipe \| \| \| \| \| \| \| \| \| \| \| Servings \| Prep Time \| \| \| \| \| 6 people \| 30 minutes \| \| \| \| \| \| \| \| \| \| \| Cook Time \| \| \| \| \| \| 75 minutes \| \| \| \| \| \| \| \| \| \| \| \| \| \| \| \| \| \| Servings \| Prep Time \| \| \| \| \| 6 people \| 30 minutes \| \| \| \| \| \| \| \| \| \| \| Cook Time \| \| \| \| \| \| 75 minutes \| \| \| \| \| Ingredients - 1 1/4 lb turkey breast - salt - pepper For the stuffing: - 1/2 cup glutinous rice (a.k.a. sticky or sweet rice) - 2 Tbsp soy sauce - 1 Tbsp honey - 5 roasted chestnuts , peeled and quartered - 5 jujube dates , pitted and chopped - 1 cup pumpkin (cubed) - OR- - butternut squash (cubed) - 1 cloves garlic , crushed For braising: - 1 small onions , chopped - 10-20 dried red chilies - 1/3 cup soy sauce - 1/3 cup mirin - 1/3 cup brown sugar - 4 cloves garlic , crushed - 2 tsp ginger root (freshly grated) Servings: people Units: Instructions To prep the rice 1. Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. To prep the turkey: 1. Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). 2. Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. 3. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. 4. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. Recipe Notes There’s only a couple of watch spots with the recipe. - On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. - On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot. Filed under: [Asia](https://globaltableadventure.com/category/regions/asia/), [North Korea](https://globaltableadventure.com/category/regions/asia/north-korea/), [South Korea](https://globaltableadventure.com/category/regions/asia/south-korea/) Tagged with: [Fall](https://globaltableadventure.com/tag/fall/), [Thanksgiving](https://globaltableadventure.com/tag/thanksgiving/) ### 4 Comments 1. 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Readable Markdown	[![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7044.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7044.jpg) You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. I can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)… [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6943.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6943.jpg) … or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)… [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6942.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6942.jpg) Or maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie. Lots of pie. ![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/korean-stuffed-turkey-recipe-600x400.jpg) The recipe is inspired by a Korean stuffed chicken breast recipe in The Flavors of Asia** by Mai Pham. There’s only a couple of watch spots with the recipe. - On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. - On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7023.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_7035.jpg) Inspired by The Flavors of Asia, Mai Pham Serves 6 Ingredients: 1 turkey breast – about 1 1/4 pounds salt & pepper vegetable oil – a good glug For the stuffing: 1/2 cup glutinous rice 2 Tbsp soy sauce 1 Tbsp honey 5 fresh chestnuts, quartered 5 jujube dates, pitted and chopped 1 cup cubed pumpkin or butternut squash 2 cloves garlic, crushed For braising: 1 small onion, chopped 10-20 dried, whole red chilies 1/3 cup soy sauce 1/3 cup mirin or other rice wine 1/3 cup brown sugar 4 cloves garlic, crushed 2 teaspoons freshly grated ginger Method: Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/how-to-make-stuffed-turkey-breast-600x312.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/how-to-make-stuffed-turkey-breast.jpg) To prep turkey: Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6992.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/recipe.korean.stuffed.turkey.img_6992.jpg) Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. [![How to make Sweet & Spicy Korean Braised Turkey](http://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-600x400.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg) Enjoy with in a warm room with a cool, daydreamy sort of view… [![Photo by JongEun Lee.](http://globaltableadventure.com/wp-content/uploads/2014/11/photo-of-korean-mountains-600x450.jpg)](http://globaltableadventure.com/wp-content/uploads/2014/11/photo-of-korean-mountains.jpg) Photo by JongEun Lee. [![](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg "stuffed-turkey-breast-with-chestnuts") Sweet & Spicy Korean Braised Turkey Votes: 1 Rating: 5 You: Rate this recipe\! Print Recipe You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. \| \| \| \|---\|---\| \| Servings \| Prep Time \| \| 6 people \| 30 minutes \| \| \| \|---\| \| Cook Time \| \| 75 minutes \| \| \| \| \|---\|---\| \| \| \| \| Servings \| Prep Time \| \| 6 people \| 30 minutes \| \| \| \| \| Cook Time \| \| \| 75 minutes \| \| \| \| \| \| \|---\|---\|---\| \| [![](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts-350x350.jpg)](https://globaltableadventure.com/wp-content/uploads/2014/11/stuffed-turkey-breast-with-chestnuts.jpg "stuffed-turkey-breast-with-chestnuts") \| \| \| \| \| \| \| \| Servings \| Prep Time \| \| \| 6 people \| 30 minutes \| \| \| \| \| \| \| Cook Time \| \| \| \| 75 minutes \| \| \| \| \| \| \| \| \| \| \| \| Servings \| Prep Time \| \| \| 6 people \| 30 minutes \| \| \| \| \| \| \| Cook Time \| \| \| \| 75 minutes \| \| \| Ingredients - 1 1/4 lb turkey breast - salt - pepper For the stuffing: - 1/2 cup glutinous rice (a.k.a. sticky or sweet rice) - 2 Tbsp soy sauce - 1 Tbsp honey - 5 roasted chestnuts , peeled and quartered - 5 jujube dates , pitted and chopped - 1 cup pumpkin (cubed) - OR- - butternut squash (cubed) - 1 cloves garlic , crushed For braising: - 1 small onions , chopped - 10-20 dried red chilies - 1/3 cup soy sauce - 1/3 cup mirin - 1/3 cup brown sugar - 4 cloves garlic , crushed - 2 tsp ginger root (freshly grated) Servings: people Units: Instructions To prep the rice 1. Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice. To prep the turkey: 1. Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight). 2. Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once. 3. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast. 4. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce. Recipe Notes There’s only a couple of watch spots with the recipe. - On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best. - On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.
Shard	46 (laksa)
Root Hash	12438462982411555846
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