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This crowd-pleasing recipe—inspired by Korean tteokbokki (or rice cakes)—features our own flavorful black-bean chile sauce, which gets welcome creaminess from a dollop of cooling crème fraîche.
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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 the stems and leaves.
In a large pan (nonstick, if you have one), heat the sautéed aromatics 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.
To the pan, add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy is softened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.
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. Serve the finished pork and rice cakes garnished with the sesame seeds. Enjoy!
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