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Spicy Pork & Korean Rice Cakes
with Bok Choy
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories850 Cals (est.)
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step-by-step
instructions
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.
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.
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!
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.
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.
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!
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