- Korean Rice Cake Noodles with Pork and Bok Choy Ragu
- You can use ground turkey, chicken or beef instead of ground pork. Gochujang is quite spicy, so start out with a little and taste as you go along.
- Serves 2
- 1 tablespoon olive oil
- 1 onion, chopped
- 10 ounces ground pork
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/2 pound Korean rice cake noodles
- 4 ounces baby bok choy
- 1 bunch garlic chives or chives, finely chopped
- 2 tablespoons black bean sauce
- up to 1 tablespoon Gochujang sauce (depending on how spicy you like your food)
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 teaspoons sesame oil
In a skillet over medium high heat add olive oil and onion and cook until the onion is lightly browned. add the pork and cook 2-3 minutes. Add garlic and ginger and cook 2 minute. Add bok choy, half of the garlic chives, black bean sauce, Gochujang, soy sauce, and water and cook stirring occasionally for 4-6 minutes or until the water has evaporated and the sauce has slightly thickened. Add the rice cakes and sesame oil and heat through. Taste for seasoning.
Meanwhile, bring a saucepan of lightly salted water to a boil. Cook the rice noodles for 2-3 minutes or until tender. Drain and add to the pan of ragu after the the addition of the bok choy and taste for seasoning.
To serve: Place ragu in serving bowls and garnish with remaining garlic chives.