3/4 lb. ground prok
1/2 lb. Korean rice cakes
1 baby bok choy, chopped
4 stems garlic chives, sliced
1 yellow onion, diced
1″ piece of ginger, minced
2 T black bean sauce
2 T creme fraiche
1/2 C water
1 T gochujang (red pepper paste)
1 T soy sauce
Add olive oil to a saute pan over medium heat. Add the pork, season with salt and pepper, and cook 4 to 6 minutes, or until browned and cooked through. Continually work the meat so that it breaks apart. While the meat cooks, bring a small pot of water to a boil.
To the meat, add ginger, onion and half of the garlic chives. Cook, stirring occasionally, an additional 2 to 3 minutes, or until onion is soft.
Add bok choy, soy sauce, black bean sauce, creme fraiche, water and gochujang. Simmer, stirring occasionally, 4 to 6 minutes, or until sauce is thickened.
While the ragu thickens, put the rice cakes in the pot of boiling water and cook for 2 to 3 minutes, or until tender. Drain and transfer rice cakes to the pan of ragu. Season with salt and pepper and toss until rice cakes are thoroughly coated.
Divide mixture into bowls and garnish with remaining garlic chives.