Spicy Pork & Korean Rice Cakes with Bok Choy

Spicy Pork & Korean Rice Cakes

with Bok Choy

25 MIN
2 Servings
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From the Test Kitchen

This easy recipe—inspired by Korean tteokbokki—combines pork, bok choy, and deliciously chewy rice cakes in a spicy, savory sauce. A bit of cooling crème fraîche perfectly balances the heat of the gochujang, or red chile paste.

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

Heat a medium 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, separating the stems and leaves. Thinly slice the chives. In a bowl, combine the 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.

Brown the pork:
2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the 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 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 sauce:
4 Add the sauce:

Add the sauce and chopped bok choy stems to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is thickened and the stems are slightly softened. 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; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the rice cakes are coated and the leaves are slightly wilted. Turn off the heat; stir in the crème fraîche and half the sliced chives. Season with salt and pepper to taste. Garnish the finished pork and rice cakes with the remaining sliced chives. Enjoy!

Tips from Home Chefs

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Spicy Pork & Korean Rice Cakes

Prepare the ingredients & start the sauce:
How To: Peel & Mince Ginger
How To: Peel Garlic
1 Prepare the ingredients & start the sauce:

Heat a medium 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, separating the stems and leaves. Thinly slice the chives. In a bowl, combine the 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.

2 Brown the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the 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 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 sauce:

Add the sauce and chopped bok choy stems to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is thickened and the stems are slightly softened. Season with salt and pepper to taste.

Add 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; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the rice cakes are coated and the leaves are slightly wilted. Turn off the heat; stir in the crème fraîche and half the sliced chives. Season with salt and pepper to taste. Garnish the finished pork and rice cakes with the remaining sliced chives. Enjoy!

Finish & serve your dish:
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