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Korean Pork & Rice Cakes
with Bok Choy
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 780 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
-
1⅛ lbs Ground Pork
- 1 lb Rice Cakes
- 15 oz Baby Bok Choy
- 2 Tbsps Crème Fraîche
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½ cup Asian-Style Sautéed Aromatics
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⅓ cup Savory Black Bean-Chile Sauce
- 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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
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