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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.
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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.
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.
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.
Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.
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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