Pork Tteokbokki with Asparagus & Spicy Black Bean Sauce

Pork Tteokbokki

with Asparagus & Spicy Black Bean Sauce

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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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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!

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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: