Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
2 Servings
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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!