Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
2 Servings
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Available Options

  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    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 tender bite of the rice cakes.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Korean Pork & Rice Cakes with Bok Choy
    Title
    • 10 oz Ground Pork
    • ½ lb Rice Cakes
    • 10 oz Baby Bok Choy
    • 2 Tbsps Crème Fraîche
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • ⅓ cup Asian-Style Sautéed Aromatics
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the bok choy
    1 Prepare the bok choy

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. 

    Cook the pork
    2 Cook the pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined. 

    Add the bok choy & sauce
    3 Add the bok choy & sauce

    To the pan, add the chopped bok choy, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.

    Cook the rice cakes
    4 Cook the rice cakes

    Meanwhile, add the rice cakes to the pot of boiling water. 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 crème fraîche to the pan of cooked pork and bok choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

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    Korean Pork & Rice Cakes

    Prepare the bok choy
    1 Prepare the bok choy

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. 

    2 Cook the pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined. 

    Cook the pork
    Add the bok choy & sauce
    3 Add the bok choy & sauce

    To the pan, add the chopped bok choy, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.

    4 Cook the rice cakes

    Meanwhile, add the rice cakes to the pot of boiling water. 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 crème fraîche to the pan of cooked pork and bok choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

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