CHOPPED KITCHEN

Spicy Pork & Korean Rice Cakes

with Bok Choy

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Servings 8-10

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. Weʼre 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
  • 11⁄2 Tbsps Gochujang
  • 1 1-Inch Piece Ginger
  • 1⁄4 cup Black Bean Sauce
  • 1⁄4 cup Crème Fraîche
  • 1 bunch Chives
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    1 Prepare the ingredients:

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    Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. 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 leaves and stems, keeping them separate. Thinly slice the chives.

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    2

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    In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

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    3

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    Add the chopped ginger and garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.