Korean Pork & Rice Cakes with Bok Choy
Customer Favorite

Korean Pork & Rice Cakes

with Bok Choy

Group Created with Sketch. 20 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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This easy recipe—our favorite spin on Korean tteokbokki—features our own flavor-packed black-bean chile sauce, which gets welcome creaminess from a dollop of cooling crème fraîche. It’s an irresistible pairing for tender bites of sautéed pork and bok choy.

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Korean Pork & Rice Cakes with Bok Choy
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Prepare the ingredients:
1 Prepare the ingredients:

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, 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:

Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water to the pan. 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:

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. 

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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Prepare the ingredients:
1 Prepare the ingredients:

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, 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:

Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water to the pan. 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:

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. 

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!