Korean Pork & Rice Cakes with Bok Choy
Quick & Easy

Korean Pork & Rice Cakes

with Bok Choy

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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Tteokbokki is a classic preparation of Korean rice cakes, a staple of the cuisine. Our quick-cooking take, made with hearty pork, gets a lift from bok choy, whose crisp texture perfectly contrasts the soft bite of the rice cakes—all brought together in a savory black bean and red chile sauce.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped ginger and garlic and sliced white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate.

Brown the pork:
2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the combined ginger, garlic, and scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.

Make the sauce:
3 Make the sauce:

To the pan, add the chopped bok choy stems, soy glaze, black bean sauce, 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. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the bok choy stems are softened. Turn off the heat. Season with salt and pepper to taste.

Cook the rice cakes:
4 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce. Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated and the leaves are slightly wilted. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished pork and rice cakes garnished with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped ginger and garlic and sliced white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate.

2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the combined ginger, garlic, and scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.

Brown the pork:
Make the sauce:
3 Make the sauce:

To the pan, add the chopped bok choy stems, soy glaze, black bean sauce, 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. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the bok choy stems are softened. Turn off the heat. Season with salt and pepper to taste.

4 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

Cook the rice cakes:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce. Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated and the leaves are slightly wilted. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished pork and rice cakes garnished with the sliced green tops of the scallions. Enjoy!