Korean-Style Rice Cakes Fill 1 Created with Sketch.

with Shishito Peppers & Carrots

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories Group 22 Created with Sketch.
    Nutrition Label
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Our quick-cooking take on tteokbokki, or Korean rice cakes, gets a lift from carrots and seasonal produce favorite, shishito peppers, whose crisp texture perfectly contrasts the soft bite of the rice cakes—all brought together in a savory black bean and red chile sauce.

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ingredients
Korean-Style Rice Cakes with Shishito Peppers & Carrots
Title
  • ½ lb Rice Cakes
  • 6 oz Carrots
  • ½ lb Green Cabbage
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 2 Tbsps Crème Fraîche
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Combine in a bowl. Cut out and discard the core of the cabbage, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. In a separate bowl, whisk together the black bean-chile sauce and 1/4 cup of water

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared carrots and peppers in an even layer. Cook, without stirring, 4 to 6 minutes, or until lightly browned. Season with salt and pepper. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the rice cakes:
3 Cook the rice cakes:

Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished rice cakes and vegetables garnished with the sesame seeds. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Combine in a bowl. Cut out and discard the core of the cabbage, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. In a separate bowl, whisk together the black bean-chile sauce and 1/4 cup of water

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared carrots and peppers in an even layer. Cook, without stirring, 4 to 6 minutes, or until lightly browned. Season with salt and pepper. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the vegetables:
Cook the rice cakes:
3 Cook the rice cakes:

Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly. 

4 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished rice cakes and vegetables garnished with the sesame seeds. Enjoy!

Finish & serve your dish: