Korean-Inspired Shrimp & Rice Cakes with Bok Choy

Korean-Inspired Shrimp & Rice Cakes

with Bok Choy

20 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Korean-Inspired Shrimp & Rice Cakes with Bok Choy
Title
time-saving
tips & techniques
Rice Cakes (Tteok)
Baby Bok Choy
Crème Fraîche
Sesame Seeds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

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Korean-Inspired Shrimp & Rice Cakes

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:
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