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Soy-Glazed Pork & Rice Cakes

with Bok Choy & Marinated Green Beans

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  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re giving one of our favorite dishes—saucy ground pork and chewy Korean rice cakes, called tteokbokki—a lift with late-summer produce. To that classically delicious base, we’re adding bok choy and tender fairy tale eggplants (a specialty variety with striped purple skin). Our black bean and soy-based sauce brings it all together with intensely savory notes (and a touch of heat from Korean chile paste), while a topping of crisp ginger-marinated green beans adds refreshing crunch.

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instructions
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 the green beans 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 stem ends of the bok choy; roughly chop. In a bowl, combine the thick soy sauce, 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 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:
4 Cook the vegetables:

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 pork and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat; stir in 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!

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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 the green beans 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 stem ends of the bok choy; roughly chop. In a bowl, combine the thick soy sauce, 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 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:

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:
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 pork and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat; stir in 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: