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Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy

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Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy will expand your taste palette with its unique flavor combination!

KOREAN RICE CAKES.

You probably thought this was a recipe for a dessert, didn’t you?

Well, until you read the ground turkey ragu and bok choy part, haha

I don’t blame you. When I first saw “Korean rice cakes,” I was like OOOOO!

But then I saw the other ingredients and I was like, “ew?”

Obviously it all made sense in the end.

Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy will expand your taste palette with its unique flavor combination!

I first tried this recipe when we used to use Blue Apron. It was when meal delivery kit services first came on the scene and everyone was using them.

We didn’t hate it because it definitely helped us when we were in a pinch (more specifically when I literally had no steam to cook dinner anymore after developing 70 new recipes for my cookbook).

Anyway, so we fell in love with this recipe and we went to the international grocery and bought this 10-pound bag of rice cakes, haha…

You have to make this Korean rice cakes with spicy turkey ragu recipe

The flavors are explosive and the slightly sweet and spicy notes are so perfect.

The sauce coats the rice cakes perfectly!

Korean rice cakes with spicy turkey ragu and bok choy is a unique dish that will expand your taste palette!

Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy will expand your taste palette with its unique flavor combination and addicting aroma!

What are Korean rice cakes?

They are little rice discs made with rice flour and something glutinous.

What do they taste like?

They’re plain in flavor.

They honestly don’t taste like anything which is why they’re the perfect base to put into extra flavorful dishes like this Korean rice cakes and spicy turkey ragu dish!

What’s the texture of Korean rice cakes?

They’re slippery and chewy!

What if I can’t find Korean rice cakes?

You can substitute with rice noodles or even gnocchi, haha

What is the flavor of Korean ragu?

Omg, it’s like sweet and salty but also a little spicy.

Can I use another ground meat?

Yes.

I mentioned above that we used ground turkey but ground pork or ground chicken would work fabulously in this.

Ground beef, I feel, would make it a bit too heavy but hey – if that’s what you’re going for, then do it!

Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy

These will expand your taste palette with its unique flavor combination!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
Calories: 867kcal
Author: Julie Chiou

Ingredients

  • 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 level)
  • 1/2 cup water
  • 12 ounces Korean rice cakes

Instructions

  • 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.

Notes

The Asian/Korean section of your local supermarket should have sweet soy sauce, garlic black bean sauce, and Gochujang paste. If not, you can use the Amazon links above to buy them online. If you have a difficult time finding Korean rice cakes, you can easily use regular pasta for the rice cakes and/or white rice. If you cannot find sweet soy sauce, you can add 1/2 tablespoon of brown sugar to your regular soy sauce.
 
Slightly adapted from the original recipe from Blue Apron
Nutrition Facts
Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy
Amount Per Serving (1 serving)
Calories 867 Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 115g38%
Fiber 4g16%
Sugar 16g18%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

There are Amazon affiliate links within this post.

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Recipe Rating




Kat

Monday 9th of May 2016

Girlfriend: Chris and I loved this Blue Apron meal too and immediately started going "okay so we need to hit up the International store so we can recreate this somehow..." So THANKS!! Even Avery loved it.

Julie

Tuesday 10th of May 2016

Yay!! :) it's SO good!

stacy

Wednesday 18th of March 2015

Made this for dinner tonight and it was delicious! I added a can of straw mushrooms and a can of waterchestnuts to it, just for personal taste and to add some more veggie content. I also used FF half and half instead of the cream (it's what I had) and omitted the water. Next time, I would start by cooking the onions/garlic/ginger, then add the meat, instead of the other way around but otherwise, it was a great recipe!

Julie

Wednesday 18th of March 2015

The straw mushrooms and water chestnuts are a great idea! I love adding more vegetables to a dish. I'm glad you enjoyed this!

lisa

Monday 16th of March 2015

Im so glad you posted this recipe. I had the meal from blue apron a little bit ago and loved it! Im def going to make this one

Sue | MyKoreanKitchen

Sunday 15th of March 2015

What a great Korean fusion dish! I'd love to try this! Looks so delicious!

Kari

Sunday 15th of March 2015

That spicy turkey looks really good. I love the combination of flavors here.