Korean Rice Cakes with Spicy Turkey Ragu and Bok Choy

  • 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: 2
    Calories: 867kcal
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    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*
    Total Fat 24g 37%
    Total Carbohydrates 115g 38%
    Dietary Fiber 4g 16%
    Sugars 16g
    Protein 45g 90%
    * 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.

  • 29 Comments
    Julie Wampler of Table for Two
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    Comments

  • Jenny Flake says:

    What a perfect dinner idea this week! Love these flavors!!

  • Rachel @ Baked by Rachel says:

    This sounds fantastic and so comforting too! Bring on the Spring weather and produce! :)

  • Lauren @ Climbing Grier Mountain says:

    Mmmmm….this sounds amazing! I always forget about bok choy. Definitely need to make!

  • Naomi says:

    I have such a hard time being disconnected, so limited wifi would be a welcoming thing :) and this dish -love it!

  • Janell says:

    I’m with you on not having the time to get to the grocery store. I’ve been using Instacart and loving it. Order groceries and within 2 hours, they are delivered to my door! This dish looks amazing. I gotta try it soon.

    • Julie says:

      Whaaat?! That’s AMAZING. I would totally pay for that service….I’m looking into it now. THANK YOU!

  • Erin @ Miss Scrambled Egg says:

    This looks amazing. I’m glad you enjoyed your vacation! :)

  • Annie @Maebells says:

    This looks delicious! I am always looking for new dinner ideas!

  • Francesca says:

    ahmen, x 10. light until 6 pm gets my heart racin’. This too.

  • Stacy | Wicked Good Kitchen says:

    Welcome back home, Julie! The warmer weather is welcome, but the longer days even more so for photography. :) I’d love to have groceries delivered to my door! So convenient for food bloggers and busy people who enjoy home cooked meals. Thanks for sharing this fabulous Korean dish. It looks divine!

  • Heather Christo says:

    um, yum! What are those rice cakes?? I have never seen them and now I have to go to Uwijamaya the huge Seattle Asian market and find them!

    • Julie says:

      Heather, you have to! I have a feeling you’ll LOVE them – they’re super chewy but so fun to make Asian dishes with!

  • Gaby says:

    This looks delicious!!!

  • amanda @ fake ginger says:

    Oooh, I definitely need this! It looks amazing!

  • bev @ bevcooks says:

    Hollaaaaaaa this is gorgeous. AND I NEED IT.

  • Alice @ Hip Foodie Mom says:

    Julie, love that you used Korean rice cakes here!! this looks fabulous!! and although you can’t get fresh Korean rice cakes year round, every Korean or Asian market has these in their freezer section!! and good for you for enjoying your cruise and not being online as much. . even if you really didn’t have a choice. . good for you for embracing it! looks like you guys had a great time!

  • Maria says:

    Josh and Caleb will love these!!

  • Linda | Brunch withJoy says:

    I adore Korean rice cakes and this recipe is perfect on days like this. On a brighter note, yesss…I’m so glad it’s still bright at 7pm.

  • Senika @ Foodie Blog Stalker says:

    Korean rice cakes? How have I never heard of such a thing?! Must have!!! PS – Don’t be too jealous of us Californians, we’ve got a major 95 degree heat wave headed our way :( !

  • Kelly - Life Made Sweeter says:

    This looks incredible, Julie! I love that you used Korean rice cakes! I have a big bag of rice cakes that I used only 1/3 of so I have been looking for new ways to use up the rest! I seriously can’t wait to try this dish – love the flavors!

  • Tieghan says:

    I adore Korean flavors, this looks amazing!

  • Millie | Add A Little says:

    This looks like such a cool tasty idea Julie!

  • Kari says:

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

  • Sue | MyKoreanKitchen says:

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

  • lisa says:

    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

  • stacy says:

    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 says:

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

  • Kat says:

    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 says:

      Yay!! :) it’s SO good!

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