Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Korean Pork & Rice Cakes with Bok Choy
Title
  • 18 oz Ground Pork
  • 1 lb Rice Cakes
  • 15 oz Baby Bok Choy
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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.

Brown the pork
2 Brown the pork

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.

Add the bok choy
3 Add the bok choy

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.

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. Serve the finished pork and rice cakes garnished with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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.

2 Brown the pork

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.

Brown the pork
Add the bok choy
3 Add the bok choy

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.

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. Serve the finished pork and rice cakes garnished with the sesame seeds. Enjoy!

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