Ingredients

The following ingredients have 4 Servings
  • 3/4 pound ground turkey
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 1 piece of ginger (finely chopped)
  • 6 bunches bok choy (rinsed and roughly chopped)
  • 4 tablespoons sweet soy sauce
  • 4 tablespoons heavy cream
  • 2 tablespoons garlic black bean sauce
  • 1/2 teaspoon Gochujang paste ((or more depending on your spice tolerance level))
  • 1/2 cup water
  • 12 ounces Korean rice cakes

Instruction

  • Brown and break up the ground turkey in a large skillet over medium-high heat using a wooden spoon or spatula. Add the garlic, onion, and ginger to the pan and saute until fragrant and onion has softened, about 5 minutes.
  • In the meantime, bring a medium pot of water to a boil.
  • Add the bok choy, soy sauce, heavy cream, garlic black bean sauce, and gochujang paste to the skillet. Cook until bok choy has wilted. Add the water and let mixture thicken then stir to incorporate. Lower the heat to low and let mixture simmer.
  • While the mixture is simmering, add rice cakes to the pot of boiling water and cook for 2-3 minutes, or until softened.
  • Drain the rice cakes well then add it to the turkey ragu mixture. Remove skillet from heat then toss rice cakes in the mixture to incorporate.
  • Season with salt and pepper then serve hot.