Korean-Style Rice Cakes with Shishito Peppers & Carrots

Korean-Style Rice Cakes

with Shishito Peppers & Carrots

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

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

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!

Tips from Home Chefs

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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