Korean-Style Tteok with Spicy Pork “Ragù” & Gai Lan
Korean rice cakes take the place of pasta in this Asian spin on an Italian classic.
This was my first time cooking with Korean rice cakes, and I absolutely loved them! If you’d like to get more acquainted with these rice cakes, Serious Eats has a really great primer.
This dish was packed with flavor. Sweet and salty and garlicky – some of my favorite flavors! You can add more or less of the gochujang and sweet soy based on how you want the sweet/spicy balance (I added the full amount of both).
This was a really fun spin on pasta with meat sauce. I loved the Korean flair and combination of ingredients. This is definitely something I’ll be making again!
10 Ounces Ground Pork
8 Ounces Korean Rice Cakes
1 Bunch Gai Lan
3 Cloves Garlic
2 Scallions
1 Yellow Onion
1 1-Inch Piece Ginger
2 Tablespoons Sweet Soy Sauce
2 Tablespoons Heavy Cream
1 Tablespoon Garlic Black Bean Sauce
1 Tablespoon Gochujang
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Lori H
The rice cakes look like potatoes. I would never have guessed that was rice.