Korean Rice Cakes with Stir-Fried Vegetables & Soft-Boiled Eggs
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Korean Rice Cakes

with Stir-Fried Vegetables & Soft-Boiled Eggs

Group Created with Sketch. 30 min
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    2 Servings
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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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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!