We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Quick Shrimp & Rice Cakes
with Cabbage & Black Bean Sauce
30 minWellness 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.
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.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
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.
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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 600 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!
Tips from Home Chefs
About Blue Apron
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