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Korean Rice Cakes
with Stir-Fried Vegetables & Soft-Boiled Eggs
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Time30 min
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Servings2
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NutritionEst. 570 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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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fresh
ingredients
Title
- ½ lb Rice Cakes
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2 Cage-Free Farm Eggs
- 4 oz Sweet Peppers
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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
time-saving
tips & techniques
step-by-step
instructions
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 celery, cabbage, and white bottoms of the scallions, chopped ginger, and quartered peppers.
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.
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!
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 celery, cabbage, and white bottoms of the scallions, chopped ginger, and quartered peppers.
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.
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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