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Korean Pork & Rice Cakes
with Bok Choy
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Time20 min
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Servings4
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NutritionEst. 780 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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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fresh
ingredients
Title
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1⅛ lbs Ground Pork
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1 lb Rice Cakes
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15 oz Baby Bok Choy
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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
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1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
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 cooks, 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 cooks, 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!
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