Korean Pork & Rice Cakes

with Bok Choy

with Ground Pork

Tteokbokki is a classic preparation of Korean rice cakes, a staple of the cuisine. Our quick-cooking take, made with hearty pork, gets a lift from bok choy, whose crisp texture perfectly contrasts the tender bite of the rice cakes.

Details

Nutrition per serving

800 Calories

Ingredients

10 oz

Ground Pork

8 oz

Rice Cakes

10 oz

Baby Bok Choy

2 tbsp

Crème Fraîche

3 tbsp

Savory Black Bean-Chile Sauce

⅓ cup

Asian-Style Sautéed Aromatics

Note: Measurements are for 2 serving recipes.

Instructions

step 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 ends, then roughly chop.

step 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. Carefully add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.

step 3

Add the bok choy & sauce

To the pan, add the chopped bok choy, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon 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.

step 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.

step 5

Finish & serve your dish

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