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Korean Pork & Rice Cakes

with Bok Choy

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A favorite Korean ingredient, rice cakes (or tteok) lend their delightfully chewy texture to this crowd-pleasing dish. We’re tossing them in our spicy black bean sauce with hearty pork and crisp-tender bok choy, first sautéed in a fragrant blend including ginger, garlic, and scallions.

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Korean Pork & Rice Cakes with Bok Choy
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instructions
Prepare the bok choy:
1 Prepare the bok choy:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems.

Cook the pork:
2 Cook the pork:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Add the bok choy:
3 Add the bok choy:

Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.

Cook the rice cakes & serve your dish:
4 Cook the rice cakes & serve your dish:

While the pork and bok choy cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of cooked pork and bok choy. Add the crème fraîche to the pan; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the bok choy:
1 Prepare the bok choy:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems.

2 Cook the pork:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Cook the pork:
Add the bok choy:
3 Add the bok choy:

Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.

4 Cook the rice cakes & serve your dish:

While the pork and bok choy cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of cooked pork and bok choy. Add the crème fraîche to the pan; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

Cook the rice cakes & serve your dish: