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Spicy Korean Pork & Rice Cakes

with Bok Choy

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    Time
    20-30 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

In this crowd-pleasing dish, a few pantry staples transform into the spicy, savory sauce that brings together ground pork, bok choy, and delightfully chewy rice cakes.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate. Thinly slice the garlic chives.

Brown the pork:
2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium 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, 4 to 6 minutes, or until lightly browned.

Add the aromatics:
3 Add the aromatics:

Add the chopped ginger and chopped garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.

Add the bok choy & make the sauce:
4 Add the bok choy & make the sauce:

Add the chopped bok choy stems, soy glaze, black bean sauce, 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. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened. Turn off the heat. Season with salt and pepper to taste.

Cook the rice cakes:
5 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
6 Finish & serve your dish:

Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated and the bok choy leaves are slightly wilted. Turn off the heat; stir in the crème fraîche and half the sliced garlic chives. Season with salt and pepper to taste. Garnish the finished rice cakes with the remaining sliced garlic chives. Enjoy!

Tips from Home Chefs

About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate. Thinly slice the garlic chives.

2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium 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, 4 to 6 minutes, or until lightly browned.

Brown the pork:
Add the aromatics:
3 Add the aromatics:

Add the chopped ginger and chopped garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.

4 Add the bok choy & make the sauce:

Add the chopped bok choy stems, soy glaze, black bean sauce, 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. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened. Turn off the heat. Season with salt and pepper to taste.

Add the bok choy & make the sauce:
Cook the rice cakes:
5 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

6 Finish & serve your dish:

Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated and the bok choy leaves are slightly wilted. Turn off the heat; stir in the crème fraîche and half the sliced garlic chives. Season with salt and pepper to taste. Garnish the finished rice cakes with the remaining sliced garlic chives. Enjoy!

Finish & serve your dish: