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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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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.
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 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.
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!
Tips from Home Chefs