Korean Pork & Rice Cakes with Bok Choy
Easy Prep & Cleanup

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
4 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 soft bite of the rice cakes—all brought together in a savory black bean and red chile sauce.
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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 Savory Black Bean-Chile Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
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. Turn off the heat. 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

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. Turn off the heat. 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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