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Level easy
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Prep time 15 minutes
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Cook time 15 minutes
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Total time 30 minutes
Course: Dinner
Main Ingredient: Pork
Ingredients
- 1 1/8 lbs - ground pork
- 1 lbs - korean rice cakes
- 2 cloves - garlic
- 2 scallions
- 1/2 lbs - baby bok choy
- 2 tablespoons - soy glaze
- 1 1/2 tablespoon - gochujang
- 1 inch - ginger
- 1/4 cup - black bean sauce
- 1/4 cup - crème fraîche
Directions
- Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems.
- In a large pan (nonstick, if you have one), 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 browned and cooked through.
- Add the ginger, garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
- To the pan, add the bok choy, 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. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce has thickened. Turn off the heat. Season with salt and pepper to taste.
- While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the pan of cooked pork, vegetables and sauce; season with salt and pepper. Add the crème fraîche. Cook, stirring occasionally, 1 to 2 minutes, or until the rice cakes are thoroughly coated. Turn off the heat and season with salt and pepper to taste.
- Divide the finished rice cakes among 4 dishes. Garnish with the green tops of the scallions. Enjoy!
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