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This easy recipe—inspired by Korean tteokbokki—combines pork, bok choy, and deliciously chewy rice cakes in a spicy, savory sauce. A bit of cooling crème fraîche perfectly balances the heat of the gochujang, or red chile paste.

Ethan Mick

with Bok Choy

Spicy Pork & Korean Rice Cakes

Ground Pork

Korean Rice Cakes

Garlic

Baby Bok Choy

1-Inch Piece Ginger

Soy Glaze

Gochujang

Black Bean Sauce

Crème Fraîche

Chives

Ingredients

Heat a medium 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, separating the stems and leaves. Thinly slice the **chives**. 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.

Prepare the ingredients & start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **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.

Brown the pork:

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.

Add the aromatics:

Add the **sauce** and **chopped bok choy stems** to the pan. 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.

Add the sauce:

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:

Add the **cooked rice cakes** and **chopped bok choy leaves** to the pan; 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; stir in the **crème fraîche** and **half the sliced chives**. Season with salt and pepper to taste. Garnish the finished pork and rice cakes with the **remaining sliced chives**. Enjoy!