We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Korean Rice Cakes
with Stir-Fried Vegetables & Soft-Boiled Eggs
30 MIN
2 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
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
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!
Tips from Home Chefs
About Blue Apron
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered