July 16, 2021


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Gochujang Turkey Ragu with Fresh Udon, Cilantro & Scallions

  • toasted sesame seeds
  • ¼ oz fresh cilantro
  • 10 oz fresh udon
  • 3 TBL tamari soy sauce
  • 1/4 cup tomato paste
  • 2 TBL gochujang
  • 1 TBL sugar
  • 10 oz ground turkey
  • 1 bunch curly kale
  • garlic
  • 3 oz scallions
  • neutral oil
  • salt & pepper

1. Prep ingredients

Bring a medium pot of salted water to a boil. Trim scallions, then thinly slice. Finely chop 1 tablespoon garlic. Remove the kale leaves from stems; discard stems and coarsely chop leaves.

2. Brown turkey

Heat 2 tablespoons oil in a medium skillet over medium-high. Add turkey and a pinch each of salt and pepper; use a spoon to break meat up into large pieces. Cook, without stirring, until turkey is well browned on one side, 3–5 minutes.

3. Start ragu

To skillet with browned turkey, add scallions, garlic, gochujang, and ¼ cup tomato paste. Cook, stirring, until scallions are softened and garlic is fragrant, about 2 minutes.

4. Finish ragu

To skillet with turkey and aromatics, stir in all of the tamari, 1½ cups water, and 1 tablespoon sugar. Bring to a simmer, then reduce heat to medium-low. Add chopped kale and cook, stirring often, until sauce is thick (like a meat sauce), kale is tender, and turkey is cooked through, 5–7 minutes. Season to taste with salt and pepper.

5. Boil noodles

Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until just tender, 2–3 minutes. Drain well, rinse under cold water, and drain again.

6. Finish & serve

Add noodles to ragu and toss to coat. Season to taste with salt and pepper. Serve noodles topped with torn cilantro leaves and sesame seeds. Enjoy!


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