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Korean Rice Cakes Fill 1 Created with Sketch.

with Stir-Fried Vegetables & Soft-Boiled Eggs

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  • Group Created with Sketch.
    Time
    25-35 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

For this easy recipe, we’re tossing delectably chewy rice cakes (or Korean tteok) with crisp spring peas, sweet peppers, and cabbage. A soft-boiled egg creates a rich, satisfying layer of flavor to complement the sweet chili-based sauce that deliciously brings this dish together.

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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 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 celerycabbageand white bottoms of the scallionschopped 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 & snow peas:
4 Cook the rice cakes & snow peas:

While the vegetables cook, add the rice cakes and snow 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 snow 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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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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 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 celerycabbageand white bottoms of the scallionschopped 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 & snow peas:

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

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

To the pan of cooked vegetables, add the cooked rice cakes and snow 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!