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Korean Pork & Rice Cakes
with Bok Choy
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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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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