Korean-Style Tteok with Spicy Pork “Ragu” & Gai Lan

Tteok is a kind of steamed Korean rice cake that can be prepared in countless ways. There are elaborate versions traditionally served at celebrations, and simple preparations that are considered comfort foods. Dressed up or down, tteok are delicious. In our version, we were inspired by their unique texture. We’re using them just like pasta, boiling them until tender and serving them with a Korean-style “ragu” and seasonal vegetables.

Ingredients 10 Ounces Ground Pork 8 Ounces Korean Rice Cakes 3 Cloves Garlic 3 Scallions 1 Bunch Gai Lan 1 Yellow Onion Knick Knacks 2 Tablespoons Sweet Soy Sauce 2 Tablespoons Heavy Cream 1 1-Inch Piece Ginger 1 Tablespoon Garlic Black Bean Sauce 1 Tablespoon Gochujang

Makes 2 Servings About 700 Calories Per Serving Cooking Time: 25 to 35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/520 Recipe #520 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/520 1 2

Prepare the ingredients: Cook the pork: Wash and dry the fresh produce. Heat a medium pot of salted In a large pan (nonstick if you have one), heat 2 teaspoons of oil on water to boiling on high. Remove the pork from the refrigerator medium until hot. Add the pork and season with salt and pepper. to bring to room temperature. Roughly chop the gai lan. Peel and Cook, frequently breaking the meat apart with a spoon, 4 to 6 mince the garlic and ginger. Remove and discard the root end minutes, or until browned and cooked through. Transfer to a bowl of the scallions; thinly slice the scallions, separating the white and set aside, leaving any drippings in the pan. bottoms and green tops. Peel and small dice the onion.

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Cook the aromatics: Make the Korean “ragu”: Heat the pan of reserved pork drippings on medium until hot. To the pan of aromatics, add the gai lan, sweet soy sauce, garlic Add the garlic, ginger, onion and white bottoms of the black bean sauce, heavy cream, cooked pork, ½ cup of water scallions. Cook, stirring occasionally, 2 to 3 minutes, or until and as much of the gochujang as you’d like, depending on how fragrant and softened. spicy you’d like the dish to be. Cook, stirring occasionally 7 to 9 minutes, or until the sauce has thickened.

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Cook the rice cakes & add them to the sauce: Finish & plate your dish: After the sauce has cooked for 5 minutes, add the Korean rice Divide the rice cakes and Korean “ragu” between 2 dishes. cakes to the boiling water. Cook 2 to 3 minutes, or until tender. Garnish with the green tops of the scallions. Enjoy! Drain and immediately add to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the Korean rice cakes are thoroughly coated in the sauce. Remove from heat and season with salt and pepper to taste.