Pork Tteokbokki with Asparagus & Spicy Black Bean Sauce

Pork Tteokbokki

with Asparagus & Spicy Black Bean Sauce

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tteokbokki is a classic preparation of Korean rice cakes—a deliciously chewy ingredient often shaped and prepared much like rice noodles. Our quick-cooking tteokbokki, made with hearty pork, gets a springtime lift from asparagus, which we’re blanching to enhance its vivid color and texture. The crisp asparagus perfectly complements the soft bite of the rice cakes, all served together in a black bean and red chile sauce.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the aromatics:
3 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant.

Add the pork:
4 Add the pork:

Add the ground pork to the pan of aromatics; 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 rice cakes:
5 Cook the rice cakes:

While the pork cooks, add the rice cakes to the pot of boiling water used to cook the asparagus; cook 3 to 5 minutes, or until tender. Reserving ¼ cup of the rice cake cooking water, drain thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of pork, add the blanched asparagus, cooked rice cakes, black bean sauce, soy glaze, half the reserved rice cake cooking water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the aromatics:
3 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant.

4 Add the pork:

Add the ground pork to the pan of aromatics; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Add the pork:
Cook the rice cakes:
5 Cook the rice cakes:

While the pork cooks, add the rice cakes to the pot of boiling water used to cook the asparagus; cook 3 to 5 minutes, or until tender. Reserving ¼ cup of the rice cake cooking water, drain thoroughly.

6 Finish & plate your dish:

To the pan of pork, add the blanched asparagus, cooked rice cakes, black bean sauce, soy glaze, half the reserved rice cake cooking water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish:
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