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Quick Shrimp & Rice Cakes
with Cabbage & Black Bean Sauce
30-Minute Meal
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Time25-35 mins
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Servings4
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NutritionEst. 600 calories
Inspired by Korean tteokbokki, this crowd-pleasing recipe combines plump shrimp and chewy rice cakes in our irresistibly savory and spicy sauce—balanced by a touch of cooling crème fraîche. We’re also tossing in thin ribbons of cabbage, which provide heartiness and just a hint of contrasting texture.
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1
Prepare the ingredients & make the sauce:
Fill a medium pot with water and add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze, black bean sauce, sesame oil, ¼ cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Start the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 1 to 2 mintues, or until slightly opaque.
3
Add the cabbage & sauce:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce and cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the rice cakes:
While the shrimp and cabbage cook, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
Add the cooked rice cakes and 1 tablespoon of olive oil to the pan of cooked shrimp and cabbage. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water and add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze, black bean sauce, sesame oil, ¼ cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Start the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 1 to 2 mintues, or until slightly opaque.
3
Add the cabbage & sauce:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce and cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the rice cakes:
While the shrimp and cabbage cook, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
Add the cooked rice cakes and 1 tablespoon of olive oil to the pan of cooked shrimp and cabbage. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!
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