We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Korean Pork & Rice Cakes
with Yu Choy
-
Time20 min
-
Servings2
-
NutritionEst. 790 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 easy recipe—our take on Korean tteokbokki—combines pork, yu choy (a verdant, leafy Asian green), and deliciously chewy rice cakes in a spicy, savory sauce.
Get Cooking
fresh
ingredients
Title
-
10 oz Ground Pork
-
½ lb Rice Cakes
-
6 oz Yu Choy
-
2 Tbsps Crème Fraîche
-
½ cup Asian-Style Sautéed Aromatics
-
3 Tbsps Savory Black Bean-Chile Sauce
tried-and-true
kitchen tools
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. Cut off and discard the root ends, then 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
Add the yu choy & sauce:
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; stir 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. Cut off and discard the root ends, then 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
Add the yu choy & sauce:
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; stir 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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered