Korean Pork & Rice Cakes with Yu Choy
Customer Favorite

Korean Pork & Rice Cakes

with Yu Choy

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please 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.

fresh
ingredients
Korean Pork & Rice Cakes with Yu Choy
Title
time-saving
tips & techniques
Rice Cakes (Tteok)
How To: Properly Salt Cooking Water
Crème Fraîche
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the yu choy:
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. 

Cook the pork:
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. 

Cook the yu choy & sauce:
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. 

Cook the rice cakes:
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. 

Finish & serve your dish:
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

Korean Pork & Rice Cakes

Prepare the yu choy:
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. 

Cook the pork:
Cook the yu choy & sauce:
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. 

Cook the rice cakes:
Finish & serve your dish:
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!

Browse Steps
1 of 5