Spicy Pork & Rice Cakes

with Bok Choy

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    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
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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.

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Spicy Pork & Rice Cakes with Bok Choy
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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!  

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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!