# What You Need:
→ Turkey Filling
01 - 1 pound ground turkey
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1/4 cup gochujang
07 - 2 tablespoons soy sauce
08 - 2 tablespoons brown sugar
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon ketchup
11 - 1 teaspoon toasted sesame oil
12 - 1/4 teaspoon black pepper
13 - 2 green onions, sliced
→ Slaw
14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 2 tablespoons rice vinegar
18 - 1 tablespoon mayonnaise
19 - 1 teaspoon sugar
20 - 1 teaspoon toasted sesame oil
21 - Salt and pepper to taste
→ Assembly
22 - 8 slider buns
23 - 1 tablespoon toasted sesame seeds, optional
# How-To:
01 - In a large bowl, combine shredded cabbage, carrots, and sliced green onions.
02 - In a small bowl, whisk together rice vinegar, mayonnaise, sugar, sesame oil, salt, and pepper until emulsified.
03 - Toss vegetables with dressing until evenly coated. Refrigerate until assembly.
04 - Heat vegetable oil in large skillet over medium heat. Add chopped onion and cook 3 minutes until softened. Add minced garlic and grated ginger; cook 1 minute more.
05 - Add ground turkey to skillet. Break meat into small pieces with spoon, stirring constantly until browned and cooked through, approximately 5 to 7 minutes.
06 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, ketchup, sesame oil, and black pepper. Simmer 3 to 4 minutes, stirring occasionally, until sauce thickens and coats turkey evenly.
07 - Fold in sliced green onions and remove from heat. Keep warm until assembly.
08 - Lightly toast slider buns if desired for structural integrity.
09 - Spoon generous portion of warm turkey mixture onto bottom half of each bun. Top with crunchy slaw and sesame seeds if using. Crown with top bun and serve immediately.
