Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Soy-Glazed Korean Rice Cakes Fill 1 Created with Sketch.

with Broccoli & Soft Boiled Eggs

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this quick-cooking dish, delightfully chewy Korean rice cakes are tossed with vegetables in a savory sauce, then topped with a rich soft-boiled egg.

fresh
ingredients
Soy-Glazed Korean Rice Cakes with Broccoli & Soft Boiled Eggs
Title
  • 2 Cage-Free Farm Eggs
  • ½ lb Korean Rice Cakes
  • 2 cloves Garlic
  • ¾ lb Carrots
  • 2 stalks Celery
  • 2 Scallions
  • ½ lb Broccoli
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Crème Fraîche
  • 3 Tbsps Soy Marinade
tried-and-true
kitchen tools
step-by-step
instructions
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Drain thoroughly and 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 and season with salt and pepper. Set aside in a warm place. Refill the pot with water; add a big pinch of salt and heat to boiling on high.

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:
5 Cook the rice cakes & broccoli:

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

Finish & serve your dish:
6 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 the rice cakes are thoroughly coated. 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 and sliced green tops of the scallions. 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
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Drain thoroughly and 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 and season with salt and pepper. Set aside in a warm place. Refill the pot with water; add a big pinch of salt and heat to boiling on high.

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.

Prepare the ingredients:
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.

5 Cook the rice cakes & broccoli:

While the vegetables cook, add the rice cakes and broccoli pieces to the 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:
6 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 the rice cakes are thoroughly coated. 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 and sliced green tops of the scallions. Enjoy!