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Spicy Pork & Korean Rice Cakes

with Bok Choy

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    Time
    25 min
  • 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

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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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 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

About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

Get This Recipe Delivered
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: