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Spicy Pork & Rice Cakes
with Bok Choy
25 minWellness at Blue Apron
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2 Servings
- Est. 870 Cals/serving
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This easy recipe—our take on Korean tteokbokki—combines pork, bok choy, and deliciously chewy rice cakes in a spicy, savory sauce. A bit of crème fraîche perfectly balances the heat of the gochujang, or red chile paste.
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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. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped ginger and garlic and sliced white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. 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; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.
3
Cook the sauce:
Add the prepared ginger mixture to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the pork is cooked through. Add the sauce and chopped bok choy stems. 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.
4
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.
5
Finish & serve your dish:
Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce; 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 and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished pork and rice cakes garnished with the sliced green tops of the scallions. 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. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped ginger and garlic and sliced white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. 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; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.
3
Cook the sauce:
Add the prepared ginger mixture to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the pork is cooked through. Add the sauce and chopped bok choy stems. 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.
4
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.
5
Finish & serve your dish:
Add the cooked rice cakes and chopped bok choy leaves to the pan of cooked pork and sauce; 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 and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished pork and rice cakes garnished with the sliced green tops of the scallions. Enjoy!
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