Korean tteokbokki rice cake stir-fry with pork and shiitake mushrooms
Lean & Clean, Dairy-Free
Don’t worry if you can’t pronounce “tteokbokki” (psst! it’s duck-bok-kee)—the dish’s incredible flavor, built around wonderfully chewy Korean rice cakes, knows no borders.
In your bag
- ½ pound Korean rice cakes
- 1 ounce dried shiitake mushrooms
- 10 ounces ground pork
- 6 organic scallions
- 1 wedge organic green or other cabbage (about 7 ounces)
- Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
- 2 tablespoons ketchup
- 2 tablespoons gochujang (optional)
- ½ teaspoon kimchi chile flakes (optional)
We use the reserved rice cake cooking liquid to create the sauce, but feel free to use the mushroom soaking liquid (or a combination of the two) for more umami. Just remember to stop pouring out the mushroom soaking liquid when you reach any grit that may have settled at the bottom of the pot.
A spicy-sweet Korean hot sauce, gochujang (like kimchi) is a powerhouse of Korean cooking that we think belongs in everyone’s pantry. It brings a hit of sweetness, umami, and medium heat to anything it touches.
Calories: 500, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 620mg (26% DV), Carbohydrates: 44g (15% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.