Luscious, chewy rice cakes with pork, oyster sauce, and bok choy from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 128) by Scott Mowbray and Ann Taylor Pittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on June 16, 2024

    I doubled the bok choy and ground pork, and reading that the sauce was bland, I increased it by half and added 2.5 tablespoons of gochujang. Problem solved! This was delicious!

  • tarae1204 on March 17, 2024

    First recipe tried from this book: "Luscious, Chewy Rice Cakes with Pork and Bok Choy." How have we never tried Korean rice cakes before? Simple to prepare, we all loved the textures and flavors of this recipe. Personally, I'd love to double the amount of bok choy and half the amount of rice cakes just to increase the veg to carb ratio. Instructions call to half or quarter the bok choy length wise, but it was difficult to eat. Better to also chop it horizontally once or twice.

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