Korean Pork & Rice Cakes with Bok Choy
Customer Favorite

Korean Pork & Rice Cakes

with Bok Choy

20 MIN
4 Servings
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Recipe only available for Friday delivery.
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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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fresh
ingredients
Korean Pork & Rice Cakes with Bok Choy
Title
time-saving
tips & techniques
Korean Rice Cakes
Baby Bok Choy
Crème Fraîche
Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Korean Pork & Rice Cakes

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!