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Korean Rice Cakes Fill 1 Created with Sketch.

with Stir-Fried Vegetables & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A rich soft-boiled egg makes for a satisfying final touch for these sweet and savory Korean rice cakes—also tossed with crisp spring peas, sweet peppers, and cabbage.

Get Cooking
fresh
ingredients
Korean Rice Cakes with Stir-Fried Vegetables & Soft-Boiled Eggs
Title
  • ½ lb Rice Cakes
  • 2 Cage-Free Farm Eggs
  • 4 oz Sweet Peppers
  • 4 oz Snow Peas
  • 2 Scallions
  • 2 stalks Celery
  • ½ lb Cabbage
  • 3 Tbsps Tonkatsu Sauce
  • ¼ cup Sweet Chili Sauce
  • 1 1-Inch Piece Ginger
tried-and-true
kitchen tools
step-by-step
instructions
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer; rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Thinly slice the celery. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter the peppers lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the sliced celery, cabbage, and white bottoms of the scallions, chopped ginger, and quartered peppers.

Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until slightly softened.

Cook the rice cakes & peas:
4 Cook the rice cakes & peas:

While the vegetables cook, add the rice cakes and peas to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and peas, tonkatsu sauce, sweet chili sauce, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished rice cakes topped with the soft-boiled eggs. Garnish with the sliced green tops of the scallions. Enjoy!

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer; rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Thinly slice the celery. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter the peppers lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the sliced celery, cabbage, and white bottoms of the scallions, chopped ginger, and quartered peppers.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until slightly softened.

4 Cook the rice cakes & peas:

While the vegetables cook, add the rice cakes and peas to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly.

Cook the rice cakes & peas:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and peas, tonkatsu sauce, sweet chili sauce, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished rice cakes topped with the soft-boiled eggs. Garnish with the sliced green tops of the scallions. Enjoy!