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
Dicing round veggies square
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

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Korean Pork & Rice Cakes

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!