# What You Need:
→ Turkey Filling
01 - 1 pound ground turkey
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 inch piece fresh ginger, grated
06 - 1/4 cup gochujang (Korean chili paste)
07 - 3 tablespoons low-sodium soy sauce
08 - 2 tablespoons ketchup
09 - 2 tablespoons brown sugar
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 2 green onions, thinly sliced
→ Crunchy Slaw
13 - 2 cups shredded green cabbage
14 - 1/2 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon honey
18 - 1 teaspoon sesame seeds
19 - Pinch of salt and pepper
→ Assembly
20 - 8 slider buns
21 - 1 tablespoon toasted sesame seeds, optional for garnish
# Directions:
01 - In a medium bowl, whisk together mayonnaise, rice vinegar, honey, sesame seeds, salt, and pepper. Toss with shredded cabbage and carrots. Refrigerate until ready to use.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in gochujang, soy sauce, ketchup, brown sugar, rice vinegar, and sesame oil. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens. Stir in sliced green onions and remove from heat.
05 - Toast slider buns lightly if desired.
06 - Spoon a generous amount of turkey mixture onto each bun bottom, top with crunchy slaw, sprinkle with sesame seeds, and cover with bun tops.
07 - Serve immediately while warm.
