Korean-inspired

Gochujang Tteokbokki Turkey Skillet

Chewy rice cakes, ground turkey, cabbage, spinach, and gochujang make a sweet-spicy one-pan dinner inspired by tteokbokki.

0.0 average rating 0 ratings By Recipes Worth Cooking Test Kitchen
Gochujang Tteokbokki Turkey Skillet

Tteokbokki is built around chew, sauce, and heat, which makes it a strong starting point for a weeknight skillet.

Ground turkey adds protein without hiding the rice cakes or the glossy gochujang sauce.

Cabbage softens into the sauce and spinach folds in at the end for color.

The result is still comforting and sticky, but it eats more like dinner than a snack.

Soak refrigerated rice cakes while the turkey browns.

That short soak helps them soften evenly once they hit the pan.

For something else to cook in the same spirit, try Gochujang Mushroom Rice Cake Skillet or Kimchi Cabbage Turkey Meatball Soup.

Jump to Recipe

Directions

  1. Soak rice cakes in warm water for 10 minutes, then drain.
  2. Brown turkey in sesame oil in a large skillet, breaking it into small pieces.
  3. Add garlic and cabbage and cook for 4 minutes, until the cabbage starts to soften.
  4. Stir in gochujang, soy sauce, honey, rice cakes, and 1 cup water.
  5. Simmer for 8 to 10 minutes, stirring often, until the rice cakes are tender and the sauce is glossy.
  6. Fold in spinach until wilted.
  7. Top with scallions before serving.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 31 g protein, 67 g carbohydrates, 14 g fat.

Variations

Recipe Variations

- Use ground chicken instead of turkey.
- Add mushrooms with the cabbage.
- Top with a fried egg.

Notes

  • Add more water by the tablespoon if the sauce tightens before the rice cakes soften.
  • Use fresh rice cakes if available; they cook faster.
  • Keep the heat moderate so the sauce does not scorch.

Community

Ratings & Reviews

No reviews yet

Cook it, rate it, and help future readers decide if this recipe belongs in their rotation.

Keep Cooking

Related Recipes