Spicy Pork & Korean Rice Cakes with Baby Bok Choy

Spicy Pork & Korean Rice Cakes

with Baby Bok Choy

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
Spicy Pork & Korean Rice Cakes with Baby Bok Choy
Title
time-saving
tips & techniques
How To: Chop Scallions
Gochujang
Chinese Black Bean Sauce
Rice Cakes (Tteok)
Baby Bok Choy
Crème Fraîche
Garlic
Scallions
Soy Glaze
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Spicy Pork & Korean Rice Cakes

Prepare the ingredients:
How To: Chop Scallions
How To: Peel Garlic
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:
Browse Steps
1 of 6