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Gochujang Turkey and Bok Choy

Are you in the mood for the simplest dinner ever? Seriously, ever? Then you’re going to love this.

I kept meaning to try Gochujang (a hot Korean paste made from red chilies and soybeans) and had been making notes to myself to look for some. It sounded delicious.

And then when I was cleaning out the fridge the other day, I found a container of it. I’d forgotten that Jedd had brought me some as a present last winter after a trip to Boston! How cool is that? Woot!

And then the bad news. It expired on March 15th.


Now, I’m sure I’m not the first person to Google whether or not an ingredient has gone bad. But, I’m pretty sure I might be the only one who felt like the internet laughed out loud at them for the question.

Apparently this stuff doesn’t really go bad. Although, to err on the side of caution I’m going to try to go through the container “toot sweet.”

With speed on my mind, I came up with this dish.

The star, of course, was the Gochujang, but don’t downplay the importance of the bok choy. Holy damn. Bok choy rules.

Gochujang Turkey and Bok Choy

Gochujang Turkey vertical

Serves 4.


2 teaspoons of peanut oil

½ lb. ground turkey

1 small red onion, diced

1 cup low sodium chicken broth

1 tablespoon Gochujang

1 tablespoon tamari or dark soy sauce

2 teaspoons sesame oil

2 cups chopped bok choy, separated


Heat the peanut oil in a large frying pan over medium heat, until it shimmers.

Add the turkey and break up with a spatula. Add the onion to the pan.  Stir occasionally until the meat is no longer pink, and it’s cooked through and browned. (About 5-6 minutes.)

Add the white stalks of the bok choy and sauté for about 2 minutes.

Pour the broth in, and add the Gochujang, tamari and sesame oil.

Reduce heat to a simmer and let the sauce reduce for about 3 minutes.

Add the green tops of the bok choy and let them wilt.



(Photos by Launie Kettler)

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