Soy-Glazed Pork & Rice Cakes with Bok Choy & Marinated Green Beans
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Soy-Glazed Pork & Rice Cakes

with Bok Choy & Marinated Green Beans

40 MIN
4 Servings
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From the Test Kitchen

This recipe is a late-summer take on one of our favorite dishes: tteokbokki, starring chewy Korean rice cakes. Sautéed bok choy and fairy tale eggplants (a petite specialty variety) lighten up our hearty base of pork and rice cakes, while a soy and black bean sauce brings it all together with savory flavor and a touch of heat. For a refreshing counterpoint, we’re topping off each bowl with crisp, ginger-marinated green beans.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut into 1-inch pieces. Peel and finely chop the ginger. Cut the eggplants into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, black bean sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Cook & marinate the green beans:
2 Cook & marinate the green beans:

Fill a medium bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool; drain thoroughly and pat dry with paper towels. Wipe out the bowl. In the same bowl, combine the cooled green beans, half the ginger, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the pork:
3 Cook the pork:

While the green beans marinate, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the pork:
4 Cook the vegetables & finish the pork:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the white bottoms of the scallions and remaining ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cooked pork, bok choy, sauce, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and thoroughly combined.

Cook the rice cakes:
5 Cook the rice cakes:

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

Finish the rice cakes & serve your dish:
6 Finish the rice cakes & serve your dish:

Add the cooked rice cakes to the pan of vegetables and pork. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat; stir in the crème fraîche and remaining sesame oil. Season with salt and pepper to taste. Divide among 4 dishes. Top with the marinated green beans (including any liquid). Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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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.

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Get This Recipe Delivered
1 Prepare the ingredients & make the sauce:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut into 1-inch pieces. Peel and finely chop the ginger. Cut the eggplants into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, black bean sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & marinate the green beans:

Fill a medium bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool; drain thoroughly and pat dry with paper towels. Wipe out the bowl. In the same bowl, combine the cooled green beans, half the ginger, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook & marinate the green beans:
Cook the pork:
3 Cook the pork:

While the green beans marinate, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & finish the pork:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the white bottoms of the scallions and remaining ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cooked pork, bok choy, sauce, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and thoroughly combined.

Cook the vegetables & finish the pork:
Cook the rice cakes:
5 Cook the rice cakes:

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

6 Finish the rice cakes & serve your dish:

Add the cooked rice cakes to the pan of vegetables and pork. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat; stir in the crème fraîche and remaining sesame oil. Season with salt and pepper to taste. Divide among 4 dishes. Top with the marinated green beans (including any liquid). Garnish with the green tops of the scallions. Enjoy!

Finish the rice cakes & serve your dish: