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Spicy Pork & Korean Rice Cakes

with Baby Bok Choy

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Inspired by Korean tteokbokki, this easy, quick-cooking recipe combines ground pork and deliciously chewy rice cakes in a spicy, savory sauce.

fresh
ingredients
Spicy Pork & Korean Rice Cakes with Baby Bok Choy
Title
  • 10 oz Ground Pork
  • ½ lb Korean Rice Cakes
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Glaze
  • 1 Tbsp Gochujang
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Crème Fraîche
  • 1 bunch Chives
tried-and-true
kitchen tools
step-by-step
instructions
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 garlic 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 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 garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the aromatics have softened and the pork is cooked through.

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

Add the sauce and chopped bok choy stems to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce has thickened; 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 coated and the 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 pork and rice cakes with the remaining sliced garlic chives. Enjoy!

Tips from Home Chefs

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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.

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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!

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

4 Add the sauce & bok choy:

Add the sauce and chopped bok choy stems to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce has thickened; season with salt and pepper to taste.

Add the sauce & bok choy:
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 coated and the 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 pork and rice cakes with the remaining sliced garlic chives. Enjoy!

Finish & serve your dish: