Blue Apron

Korean-Style Pork & Rice Cakes with Bok Choy, Kimchi & Sesame Seeds

15 Minute Meal - Customizable with Ground Pork, Ground Beef, Smoky-Flavored Poblano Pork Sausage, or Shrimp

⏱️ 15 min 🍽️ 2 servings

Cooking Tips

If cooking for 4, use larger pots and pans, work in batches, and double highlighted amounts. Separate rice cakes before adding, and drain off excess fat from proteins for a cleaner result. Sauce is made from gochujang, soy glaze, sesame oil, and water. Garnish with black and white sesame seeds before serving.

Ingredients

10 oz Ground Pork
8 oz Rice Cakes
5 oz Baby Bok Choy
0.5 cup Kimchi
1.5 tbsp East Asian-Style Sautéed Aromatics
2 tsp Gochujang
1 tbsp Soy Glaze
0.5 tbsp Sesame Oil
2 tsp Black & White Sesame Seeds
0 Olive Oil
0 Salt
0 Pepper
0.5 cup Water

Tools

Medium pot
Large pot (if cooking for 4)
Knife
Cutting board
Spoon
Bowl
Paper towels

Click anywhere to see instructions →

Blue Apron

Korean-Style Pork & Rice Cakes with Bok Choy, Kimchi & Sesame Seeds

15 Minute Meal - Customizable with Ground Pork, Ground Beef, Smoky-Flavored Poblano Pork Sausage, or Shrimp

⏱️ 15 min 🍽️ 2 servings

Cooking Tips

Ingredients

10 oz Ground Pork
8 oz Rice Cakes
5 oz Baby Bok Choy
0.5 cup Kimchi
1.5 tbsp East Asian-Style Sautéed Aromatics
2 tsp Gochujang
1 tbsp Soy Glaze
0.5 tbsp Sesame Oil
2 tsp Black & White Sesame Seeds
0 Olive Oil
0 Salt
0 Pepper
0.5 cup Water

Tools

Medium pot Large pot (if cooking for 4) Knife Cutting board Spoon Bowl Paper towels

Mise en Place

Wash and dry produce

Wash and dry all fresh produce, including 10 | 20 oz baby bok choy.

Prepare bok choy

Cut off and discard the root ends of the baby bok choy; thinly slice the remaining parts.

Separate rice cakes

Using your hands, carefully separate the 16 oz rice cakes so they don’t stick together when cooking.

Prepare sauce ingredients

In a bowl, combine 2 | 4 tsp gochujang, 2 | 4 Tbsp soy glaze, 1 | 2 Tbsp sesame oil, and 1/2 cup of water for 2 servings (increase to 2/3 cup for 4 servings).

Portion out other ingredients

Measure out 3 | 6 Tbsp East Asian-style sautéed aromatics, 1/2 | 2/3 cup kimchi, and 2 tsp black & white sesame seeds for garnish. Keep them within easy reach.

Optional: Prepare shrimp (if using)

If using 10 | 20 oz shrimp, pat the shrimp dry with paper towels and season with salt and pepper.

Cooking Steps

Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine 2 tsp (for 2 servings) or 4 tsp (for 4 servings) of gochujang, 2 Tbsp (for 2 servings) or 4 Tbsp (for 4 servings) of soy glaze, 1 Tbsp (for 2 servings) or 2 Tbsp (for 4 servings) of sesame oil, and 1/2 cup of water.

Cook the pork & bok choy

In a medium pot (large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add 10 oz (for 2 servings) or 20 oz (for 4 servings) of ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add 3 Tbsp (for 2 servings) or 6 Tbsp (for 4 servings) of East Asian-Style sautéed aromatics, the sliced bok choy, and 1/2 cup (for 2 servings) or 2/3 cup (for 4 servings) of kimchi; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Finish the rice cakes & serve your dish

Meanwhile, using your hands, carefully separate the 16 oz of rice cakes. To the pot, add the sauce and rice cakes. Cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender, the liquid is slightly thickened, and the pork is cooked through. Turn off the heat. Serve the finished rice cakes garnished with 2 tsp of black & white sesame seeds. Enjoy!

← Click anywhere to see ingredients