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Korean Pork & Rice Cakes
with Bok Choy
20 minWellness at Blue Apron
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2 Servings
- Est. 800 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 tender bite of the rice cakes.
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fresh
ingredients
Title
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10 oz Ground Pork
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½ lb Rice Cakes
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10 oz Baby Bok Choy
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2 Tbsps Crème Fraîche
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3 Tbsps Savory Black Bean-Chile Sauce
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⅓ cup Asian-Style Sautéed Aromatics
step-by-step
instructions
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.
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.
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!
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.
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.
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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