This easy recipe is inspired by a favorite Korean restaurant. I had to go to an Asian market for rice cakes. If you can’t find the creme fraiche, thinned down sour cream works just as well. Use fat-free milk (or whatever milk you have on hand).
1⅛ lbs Lean Ground Pork
- 1 lb Korean Rice Cakes
- 2 cloves Garlic
- 2 Scallions
- ½ lb Baby Bok Choy
- 2 Tbsps Soy Glaze *
- 1½ Tbsps Gochujang
- 1 1-Inch Piece Ginger
- ¼ cup Black Bean Sauce
- ¼ cup Crème Fraîche
If you can’t find soy glaze, it’s easy to make.
- 1/2 cup low sodium soy sauce
- 1/2 cup mirin
- 3 tablespoons brown rice vinegar (or more if using a less intensely-flavored vinegar such as rice wine vinegar)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
Directions for Soy Glaze
- In a small saucepan, whisk the soy sauce with the mirin, vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved, 2-3 minutes.
- As the glaze simmers, whisk the cornstarch with the water in the measuring cup from step 1.
- Whisk the cornstarch mixture into the glaze and simmer until slightly thickened, about 5 minutes longer.
- Transfer the glaze to a heatproof jar and let cool completely. The glaze can be refrigerated for up to 2 weeks.
Directions for Meal
- 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!