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Savory Pork and Korean Rice-Cake Stir-Fry

A quick savory stir-fry pairs tender pork and chewy Korean rice cakes with crisp bok choy and green beans in a light soy-ginger glaze.

Pork, chewy rice cakes, bok choy, and green beans shine with a light soy glaze.

This wok supper balances soft, chewy tteok with crisp green vegetables and quickly seared pork. A measured amount of broth first softens the rice cakes; a separate soy and cornstarch glaze goes in at the end for a glossy savory coating without sweetness.

Prepare the rice cakes first

Refrigerated tteok can be firm or stuck together, so separate the pieces before they reach the wok. A short warm-water soak loosens cold cakes and helps them soften evenly; draining prevents extra water from diluting the final glaze.

Sear quickly over high heat

Thin pork slices cook fast, making a hot wok and an uncrowded layer more useful than a long sear. Transfer the meat as soon as it reaches 145 F, then return it only at the end so it stays tender while the vegetables and rice cakes finish.

Thin pork slices and vegetables cook in a hot wok before rice cakes and glaze are added. — Pork sears quickly before the vegetables and rice cakes join the wok.

Stage vegetables by texture

Green beans and bok choy stems need a few minutes of direct heat, while the leaves and aromatics need only a brief toss. Adding the ginger and garlic late lets their fragrance stay clear instead of turning bitter in the hot wok.

Use broth before the glaze

Broth provides moisture for the rice cakes to soften under a lid, while the soy mixture thickens only after that step. If the pan looks dry while the cakes are still firm, add a splash of water; if the finished coating is too loose, toss briefly over heat until it clings in a thin sheen.

Chewy rice cakes and seared pork sit among crisp green vegetables in a glossy savory coating. — Chewy rice cakes and tender pork carry a savory, lightly glossy soy glaze.

Serve before the sauce tightens

Rice cakes continue to absorb liquid after cooking, so this stir-fry is best served as soon as it leaves the wok. The soy glaze should taste savory and coat the ingredients lightly, leaving the bok choy and green beans crisp-tender rather than buried under sauce.

Savory Pork and Korean Rice-Cake Stir-Fry

4 servings

40 minutes total

Ingredients

• 12 oz refrigerated Korean cylindrical rice cakes (tteok)
• 1 lb pork tenderloin, trimmed and sliced 1/4 inch thick
• 1 tbsp neutral high-heat oil
• 8 oz green beans, trimmed and cut into 2-inch lengths
• 2 small bok choy, stems sliced and leaves cut into ribbons
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, finely grated
• 1/2 cup low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 2 tbsp water for the glaze
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp freshly ground black pepper

Method

Prepare the rice cakes
Separate the rice cakes and check their texture; if firm or stuck together, soak them in warm water for 10 minutes, then drain well so they soften evenly in the wok without watering down the glaze.
Look for: The rice cakes are separated and pliable, but not mushy.
Mix the savory glaze
Whisk the soy sauce, 2 tbsp water, cornstarch, sesame oil, and black pepper in a small bowl until no dry starch remains; set the glaze beside the wok.
Look for: The glaze is smooth and the cornstarch is fully suspended.
Slice pork and prep vegetables
Slice the pork across the grain into even 1/4-inch pieces, cut the green beans, separate the bok choy stems from leaves, and keep the grated ginger and garlic ready together.
Look for: Pork pieces are similar in thickness and the bok choy stems and leaves are kept separate.
Sear the pork
Heat the oil in a wok or large skillet over high heat until shimmering; add pork in a single layer and sear, turning once, for 2 to 3 minutes until browned, checking the thickest pieces reach 145 F before transferring them and their juices to a clean plate.
Look for: The pork is browned in spots and the thickest piece reads 145 F on an instant-read thermometer.
Stir-fry the vegetables
Add the green beans and bok choy stems to the hot wok and stir-fry for 3 minutes; add the ginger, garlic, and bok choy leaves and toss for about 1 minute until fragrant and the leaves just begin to wilt.
Look for: The beans remain bright, the stems are tender-crisp, and the garlic smells fragrant without browning.
Soften the rice cakes
Add the drained rice cakes and chicken broth, toss to coat, cover the wok, and cook for 3 to 4 minutes, stirring once halfway through; uncover when the cakes are chewy and yielding, adding a splash of water if the pan dries before they soften.
Look for: The rice cakes bend slightly when pressed and the broth has reduced but has not disappeared.
Glaze and return pork
Whisk the glaze once more, pour it over the rice cakes and vegetables, and toss for 1 to 2 minutes until glossy; return the pork and accumulated juices and toss just until hot, keeping the sauce savory and lightly coating rather than sticky.
Look for: The glaze clings in a thin sheen and the pork is hot without prolonged recooking.
Serve while chewy
Remove the wok from the heat and serve immediately while the rice cakes are soft-chewy, the vegetables remain crisp-tender, and the soy glaze is glossy.
Look for: The rice cakes are still pliable and the vegetables have not softened further in the hot wok.