½teaspoonGochujang paste(or more depending on your spice tolerance level)
½cup(118ml)water
12ounces(340g)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