In this crowd-pleasing recipe, a savory and spicy sauce (balanced by a touch of cooling crème fraîche) brings together ground pork, bok choy, and aromatics. We're mixing in delightfully chewy tteok, or rice cakes - a staple of Korean cuisine.
Ingredients
- 1 lb Korean Rice Cakes
- 2 cloves Garlic
- 2 heads Baby Bok Choy
- 2 Tbsps Soy Glaze
- 1 1/2 Tbsps Gochujang
- 1 1-Inch Piece Ginger
- 1/4 cup Black Bean Sauce
- 1/4 cup Crème Fraîche
- 1 bunch Chives
Kitchen Tools
Large Maple Cutting Board by John Boos & Co. for Wooden Ladle
Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Wooden Ladle and John Boos & Co. is equal parts beautiful and handy. Its durable surface won't warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You'll find these boards in our test kitchen-as well as professional kitchens around the world.
Prepare the ingredients
Heat a large pot of salted water to boiling on high. Wash and dry the freshproduce. 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 the leavesand stems, keeping them separate. Thinly slice the chives.
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add theground pork (removing and discarding the paper lining from the bottom);season with salt and pepper. Cook, frequently breaking the meat apart with aspoon, 4 to 6 minutes, or until lightly browned.
Add the chopped ginger and garlic to the pan; season with salt andpepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and thepork is cooked through.
To the pan, add the chopped bok choy stems, soy glaze, black beansauce, 1/2 cup of water, and as much of the gochujang as you'd like,depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy stems have softened and the liquid hasthickened. Turn off the heat. Season with salt and pepper to taste.
Cook the rice cakes
While the sauce cooks, add the rice cakes to the pot of boiling water andcook 2 to 3 minutes, or until tender. Drain thoroughly.
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 on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughlycoated and the bok choy leaves are slightly wilted. Turn off the heat; stir inthe crème fraîche and half the sliced chives. Season with salt andpepper to taste. Garnish the finished pork and rice cakes with the remainingsliced chives. Enjoy!