Spicy Pork & Rice Cakes with Bok Choy
Customer Favorite

Spicy Pork & Rice Cakes

with Bok Choy

20 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 favorite take on Korean tteokbokki—combines pork, bok choy, and deliciously chewy rice cakes in a spicy, savory sauce. A bit of crème fraîche stirred in just before serving is perfect for balancing the dish’s heat.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Pork & Rice Cakes with Bok Choy
Title
time-saving
tips & techniques
Rice Cakes (Tteok)
Baby Bok Choy
How To: Hold a Chef's Knife
Crème Fraîche
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the bok choy:
1 Prepare the bok choy:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the bok choy, then cut off and discard the root end; roughly chop. 

Cook the pork:
2 Cook the pork:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.

Add the bok choy & sauce:
3 Add the bok choy & sauce:

Add the chopped bok choy, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat. 

Cook the rice cakes:
4 Cook the rice cakes:

While the bok choy cooks, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes to the pan of cooked pork and bok choy. Stir to combine. Add the crème fraîche; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!  

Tips from Home Chefs

Spicy Pork & Rice Cakes

Prepare the bok choy:
1 Prepare the bok choy:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the bok choy, then cut off and discard the root end; roughly chop. 

2 Cook the pork:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.

Cook the pork:
Add the bok choy & sauce:
3 Add the bok choy & sauce:

Add the chopped bok choy, black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat. 

4 Cook the rice cakes:

While the bok choy cooks, add the rice cakes to the pot of boiling water. 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 to the pan of cooked pork and bok choy. Stir to combine. Add the crème fraîche; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!  

Browse Steps
1 of 5