Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat, add the sliced peppers, and let sit for 15 minutes or up to 4 hours. Drain peppers.
Make the Bean Sprout Salad:
Mix all ingredients together just before serving.
Make the Korean Turkey:
In a medium saucepan, combine the turkey and BBQ sauce. Heat through over medium low heat.
Serve with lettuce leaves, pickled chilies, and bean sprout salad.