Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
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.
Soy-Glazed Korean Rice Cakes
with Broccoli & Soft Boiled Eggs
30 MIN
2 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories650 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs