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Korean Pork & Rice Cakes
with Yu Choy
20 minWellness at Blue Apron
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2 Servings
- Est. 790 Cals/serving
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This easy recipe—our take on Korean tteokbokki—combines pork, yu choy (a verdant Asian green), and deliciously chewy rice cakes in a spicy, savory sauce. A bit of crème fraîche, stirred in just before serving, perfectly balances the heat of our black bean-chile sauce.
Get Cooking
fresh
ingredients
Title
-
10 oz Ground Pork
- ½ lb Rice Cakes
- 6 oz Yu Choy
- 2 Tbsps Crème Fraîche
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½ cup Asian-Style Sautéed Aromatics
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3 Tbsps Savory Black Bean-Chile Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the yu 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 yu choy; roughly chop, separating the stems and leaves.
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. Add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.
3
Cook the yu choy & sauce:
To the pan, add the chopped yu choy stems, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off and the pork is cooked through. Add the chopped yu choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted and combined. Turn off the heat.
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.
5
Finish & serve your dish:
Add the cooked rice cakes and crème fraîche to the pan of cooked pork and yu choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the yu 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 yu choy; roughly chop, separating the stems and leaves.
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. Add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.
3
Cook the yu choy & sauce:
To the pan, add the chopped yu choy stems, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off and the pork is cooked through. Add the chopped yu choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted and combined. Turn off the heat.
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.
5
Finish & serve your dish:
Add the cooked rice cakes and crème fraîche to the pan of cooked pork and yu choy. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
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