Spicy Pork & Rice Cakes with Bok Choy
Quick & Easy

Spicy Pork & Rice Cakes

with Bok Choy

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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. 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.

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; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

Cook the sauce:
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.

Cook the rice cakes:
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.

Finish & serve your dish:
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! 

Tips from Home Chefs

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. 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.

Brown the pork:
Cook the sauce:
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.

Cook the rice cakes:
Finish & serve your dish:
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! 

Browse Steps
1 of 5