Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

Group Created with Sketch. 20 min
Vegetarian i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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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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Korean Pork & Rice Cakes with Bok Choy
Title
  • 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
  • 2 Beyond Burger™ Plant-Based Patties
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 Beyond Beef™
2 Cook the Beyond Beef™

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook, stirring occasionally and breaking the patties apart with a spoon, 1 to 2 minutes, or until lightly browned. 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 Beyond Beef™ 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 Beyond Beef™ and bok choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

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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 Beyond Beef™

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook, stirring occasionally and breaking the patties apart with a spoon, 1 to 2 minutes, or until lightly browned. Add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined. 

Cook the Beyond Beef™
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 Beyond Beef™ 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 Beyond Beef™ and bok choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!