Turkey Hotpot in garlic and scallion

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the gochugaru and the rest of the garlic and scallion flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.