Korean Tteok & Spicy Pork "Ragù" with Baby Bok Choy

Korean Tteok & Spicy Pork "Ragù"

with Baby Bok Choy

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Korean tteok, or chewy, steamed rice cakes, can be prepared in countless ways. They can star in gourmet dishes served at celebrations, or in simpler ones enjoyed as daily comfort food. In this recipe, we’re using tteok just like pasta. After boiling the rice cakes until tender, we’re tossing them with a Korean-style “ragù” of ground pork simmered in an aromatic, spiced sauce. With tender baby bok choy, this uniquely flavorful meal is perfect for any occasion.

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Korean Tteok & Spicy Pork "Ragù" with Baby Bok Choy
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the bok choy; roughly chop. Peel and mince the ginger. Thinly slice the garlic chives. Peel and small dice the onion.

Cook the pork:
2 Cook the pork:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Cook the aromatics:
3 Cook the aromatics:

To the pan of pork, add the ginger, onion and half the garlic chives. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Finish the ragù:
4 Finish the ragù:

To the pan of pork and aromatics, add the bok choy soy glaze, black bean sauce, crème fraîche, cooked pork, ½ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.

Cook & add the rice cakes:
5 Cook & add the rice cakes:

While the ragù simmers, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of ragù; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are thoroughly coated. Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished ragù and rice cakes between 2 dishes. Garnish with the remaining garlic chives. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the bok choy; roughly chop. Peel and mince the ginger. Thinly slice the garlic chives. Peel and small dice the onion.

2 Cook the pork:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Cook the aromatics:
3 Cook the aromatics:

To the pan of pork, add the ginger, onion and half the garlic chives. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

4 Finish the ragù:

To the pan of pork and aromatics, add the bok choy soy glaze, black bean sauce, crème fraîche, cooked pork, ½ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.

Finish the ragù:
Cook & add the rice cakes:
5 Cook & add the rice cakes:

While the ragù simmers, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of ragù; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are thoroughly coated. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Divide the finished ragù and rice cakes between 2 dishes. Garnish with the remaining garlic chives. Enjoy!

Serve your dish: