Korean Pork & Rice Cakes

with Yu Choy

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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
Korean Pork & Rice Cakes with Yu Choy
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
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. Cut off and discard the root ends, then 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.

Add the yu choy & sauce:
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.

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

About Blue Apron

Ba hero

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
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. 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.

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

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!