Soy-Glazed Korean Rice Cakes with Broccoli & Soft Boiled Eggs

Soy-Glazed Korean Rice Cakes

with Broccoli & Soft Boiled Eggs

30 MIN
2 Servings
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From the Test Kitchen

This quick-cooking dish combines delightfully chewy rice cakes with carrots and broccoli—sautéed for just a few minutes to highlight their fresh flavors. We’re bringing them together in a savory soy and black bean-based sauce, rounded out with cooling crème fraîche.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Thinly slice the celery. 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 off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

Cook the rice cakes & broccoli:
4 Cook the rice cakes & broccoli:

While the vegetables cook, add the rice cakes and broccoli pieces to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and broccoli, soy marinade, and black bean sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the crème fraîche and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste. Serve the finished rice cakes topped with the soft-boiled eggs. Garnish with the sliced green tops of the scallions. Enjoy!

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Set aside in a warm place.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Thinly slice the celery. 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 off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

4 Cook the rice cakes & broccoli:

While the vegetables cook, add the rice cakes and broccoli pieces to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly.

Cook the rice cakes & broccoli:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked rice cakes and broccoli, soy marinade, and black bean sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the crème fraîche and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste. Serve the finished rice cakes topped with the soft-boiled eggs. Garnish with the sliced green tops of the scallions. Enjoy!

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