Korean-Style Rice Cakes with Shishito Peppers & Carrots

Korean-Style Rice Cakes

with Shishito Peppers & Carrots

Group Created with Sketch. 20 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
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
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. 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

About Blue Apron

Ba hero

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
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: