Korean Rice Cake Noodles with Pork and Bok Choy Ragu

Korean Rice Cake Noodles with Pork and Bok Choy Ragu

Ingredients

  • 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

Instructions

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.

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