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Korean-Inspired Shrimp & Rice Cakes

with Bok Choy

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This easy recipe—our spin on Korean tteokbokki—combines tender shrimp, bok choy, and deliciously chewy rice cakes in our own spicy, savory sauce. It’s all garnished with a sprinkle of black and white sesame seeds for nutty flavor and a bit of crunch.

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Korean-Inspired Shrimp & Rice Cakes with Bok Choy
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root end, then thinly slice. Pat the shrimp dry with paper towels. Remove and discard the tails. Place in a bowl and season with salt and pepper; stir to coat. 

Cook the shrimp & bok choy:
2 Cook the shrimp & bok choy:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sautéed aromatics. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the black bean-chile sauce. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are cooked through.

Cook the rice cakes:
3 Cook the rice cakes:

While the shrimp cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked rice cakes to the pan of cooked shrimp and bok choy. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished shrimp and rice cakes garnished with the sesame seeds. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root end, then thinly slice. Pat the shrimp dry with paper towels. Remove and discard the tails. Place in a bowl and season with salt and pepper; stir to coat. 

2 Cook the shrimp & bok choy:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sautéed aromatics. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the black bean-chile sauce. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are cooked through.

Cook the shrimp & bok choy:
Cook the rice cakes:
3 Cook the rice cakes:

While the shrimp cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.

4 Finish & serve your dish:

Add the cooked rice cakes to the pan of cooked shrimp and bok choy. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished shrimp and rice cakes garnished with the sesame seeds. Enjoy! 

Finish & serve your dish: