Korean Gochujang Turkey & Black Bean Skillet Hash with Crispy Kale + Kimchi Crema

Fuse bold Korean flavors with meal-prep ease in this high-protein skillet sensation. Gochujang-marinated turkey gets perfectly caramelized alongside cubed butternut squash and fiber-rich black beans. Crispy kale adds texture, while the probiotic-rich kimchi crema delivers creamy heat. Weeknight magic in one pan!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb 93% lean ground turkey
• 2 tbsp gochujang paste
• 1 tbsp avocado oil
• 2 cups cubed butternut squash (1/2" pieces)
• 1 can (15oz) black beans, rinsed
• 2 cups torn lacinato kale
• 1/2 cup Greek yogurt
• 1/4 cup chopped kimchi
• 1 lime (zest + juice)
• 1 tsp sesame seeds

Instructions

1. Whisk gochujang with 1 tbsp lime juice. Crumble turkey into mixture; massage until coated.
2. Heat oil in cast iron skillet over medium-high. Add squash; sauté 5 minutes until edges caramelize.
3. Push squash to skillet edges. Add turkey to center; break apart with spatula. Cook 6 minutes until browned.
4. Stir in black beans; cook 2 minutes until heated through.
5. Add kale to skillet; toss 1 minute until lightly wilted but still crisp.
6. Make crema: Blend yogurt, kimchi, lime zest, and 1 tsp lime juice until smooth.
7. Divide hash among bowls. Drizzle with kimchi crema.
8. Sprinkle with sesame seeds. Serve with extra lime wedges.

Chef's Note

Pre-chop squash for faster prep! For extra crispiness, press kale against hot skillet surface for 30 seconds before serving.

Make-Ahead Tips

Store cooked hash + crema separately in airtight containers for 3 days. Reheat hash in skillet to retain texture.

Substitutions

Ground chicken for turkey / pumpkin for squash / spinach for kale (add last 30 seconds)