Categories: Meals
Ingredients
- 10 Ounces Ground Pork
- 1/2 Pound Korean Rice Cakes
- 4 Ounces Baby Bok Choy
- 1 Yellow Onion
- 2 Tablespoons Black Bean Sauce
- 2 Tablespoons Crème Fraîche
- 1 1-Inch Piece Ginger
- 1 Tablespoon Gochujang
- 1 Tablespoon Soy Glaze
- 1 Bunch Garlic Chives
Directions
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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the bok choy; roughly chop. Peel and mince the ginger. Thinly slice the garlic chives. Peel and small dice the onion.
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In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
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To the pan of pork, add the ginger, onion and half the garlic chives. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
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To the pan of pork and aromatics, add the bok choy soy glaze, black bean sauce, crème fraîche, cooked pork, ½ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.
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While the ragù simmers, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of ragù; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are thoroughly coated. Remove from heat and season with salt and pepper to taste.
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Divide the finished ragù and rice cakes between 2 dishes. Garnish with the remaining garlic chives. Enjoy!