This dish was really satisfying with the ground pork, Korean flavorings and the rice noodle cakes that were soft and chewy. The noodles are fresh and you can find them at an Asian specialty store and are worth trying or you can use any noodle. The traditional Korean gochujang paste is a little spicy but adds a lot of flavor and interest to the dish along with the fresh ginger, black bean sauce and soy sauce. Gochujang paste is made from red chili, glutinous rice, fermented soybeans, and salt and left to ferment in a ceramic pot. It is used in a lot of Korean dishes and also as a condiment. The bok choy and onion round out the dish and the mild garlic chive garnish bring all the flavors together. You could use ground turkey, beef or chicken. Click here for the recipe….