We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Pork & Korean Rice Cakes
with Baby Bok Choy
30 MIN
4
Servings
From the Test Kitchen
This quick-cooking meal is our take on a beloved Korean street food: rice cakes, or "tteok." We're cooking them together with ground pork in a bold, deeply savory soy and black bean sauce, which gets a touch of heat from gochujang-—a traditional red chile paste. Bites of bok choy (both its tender leaves and crisp stems) lend refreshing texture to the dish, contrasting delightfully with the chewy rice cakes.
Get Cooking-
NutritionPER SERVING
-
Calories780 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the ginger. Peel and roughly chop the garlic. 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 the leaves and stems.
2
Cook the pork:
In a large pan (nonstick, if you have one), 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 browned and cooked through.
3
Add the aromatics:
Add the ginger, garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4
Add the bok choy & make the sauce:
To the pan, add the bok choy, 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 sauce has thickened. Turn off the heat. Season with salt and pepper to taste.
5
Cook & finish the rice cakes:
While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of cooked pork, vegetables and sauce; season with salt and pepper. Add the crème fraîche. Cook, stirring occasionally, 1 to 2 minutes, or until the rice cakes are thoroughly coated. Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the finished rice cakes among 4 dishes. Garnish with the green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the ginger. Peel and roughly chop the garlic. 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 the leaves and stems.
2
Cook the pork:
In a large pan (nonstick, if you have one), 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 browned and cooked through.
3
Add the aromatics:
Add the ginger, garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4
Add the bok choy & make the sauce:
To the pan, add the bok choy, 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 sauce has thickened. Turn off the heat. Season with salt and pepper to taste.
5
Cook & finish the rice cakes:
While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of cooked pork, vegetables and sauce; season with salt and pepper. Add the crème fraîche. Cook, stirring occasionally, 1 to 2 minutes, or until the rice cakes are thoroughly coated. Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the finished rice cakes among 4 dishes. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
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