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