Prep: 30 minutes Cook: 90 minutes Serves: 4
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Combine pepper, cumin, coriander, thyme, rosemary and bay leaves. Rub turkey with spice mixture and let sit overnight in the fridge. Remove from fridge and scrape off spices.
- Heat 8 cups of canola oil to 250°F. Carefully submerge turkey into heated oil and cook for 3 – 3.5 hours. Remove turkey from oil, let cool, shred, stir and set aside.
- Preheat oven to 375°F until internal temperature reaches 180 °F (82°C)
- In a small bowl, mix gochujang and mayo together. Spread mayo mixture evenly on each bread slice. Add cheese, turkey, and kimchi to half of the bread slices. Top with another slice of bread and place in oven for 5-8 mins until golden. Flip and cook for another 5 minutes until nicely melted.
- Cut and serve with sour cream, topped with Korean chili and finely sliced scallion.