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

This crowd-pleasing dish is back and even easier to make thanks to our own flavorful black-bean chile sauce, which gets welcome creaminess from a dollop of cooling crème fraîche—an irresistible pairing for tender bites of pork and bok choy tossed with chewy rice cakes.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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Korean Pork & Rice Cakes with Bok Choy
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tips & techniques
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; 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. 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. Turn off the heat and drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes and crème fraîche to the pan; 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! 

Tips from Home Chefs

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; 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. 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. Turn off the heat and 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; 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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