Korean-Style Rice Cakes with Shishito Peppers & Carrots

Korean-Style Rice Cakes

with Shishito Peppers & Carrots

20 MIN
2 Servings
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From the Test Kitchen

This easy dish stars Korean tteok, or rice cakes, whose delightfully chewy texture is perfectly contrasted here by a trio of crisp carrots, cabbage, and shishito peppers. Our bold black bean-chile sauce (plus a bit of crème fraîche) ties it all deliciously together.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
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

Korean-Style Rice Cakes

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. Thoroughly wash your hands immediately after handling the peppers. Cut out and discard the core of the cabbage; 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:
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