Spicy Pork & Korean Rice Cakes with Baby Bok Choy

Spicy Pork & Korean Rice Cakes

with Baby Bok Choy

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving

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.

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Prepare the ingredients:
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.

Cook the pork:
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.

Add the aromatics:
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.

Add the bok choy & make the sauce:
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.

Cook & finish the rice cakes:
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.

Serve your dish:
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

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Get This Recipe Delivered
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.

Cook the pork:
Add the aromatics:
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.

Add the bok choy & make the sauce:
Cook & finish the rice cakes:
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!

Serve your dish: