Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
4 Servings
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From the Test Kitchen

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 tender bok choy, first sautéed in a fragrant blend including ginger, garlic, and scallions.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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ingredients
Korean Pork & Rice Cakes with Bok Choy
Title
  • 1⅛ lbs Ground Pork
  • 1 lb Rice Cakes
  • 15 oz Baby Bok Choy
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Asian-Style Sautéed Aromatics
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 end of the bok choy; roughly chop.

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, stirring frequently and 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:
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:

Transfer the cooked rice cakes to the pan of cooked pork and bok choy. Add the crème fraîche and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

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 end of the bok choy; roughly chop.

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, stirring frequently and 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:

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:

Transfer the cooked rice cakes to the pan of cooked pork and bok choy. Add the crème fraîche and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

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