Spicy Korean Rice Cakes with Snow Peas & Pea Shoots

Spicy Korean Rice Cakes

with Snow Peas & Pea Shoots

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving

Korean rice cakes, or “tteok,” are perfect for starring in any number of saucy dishes. They’re much like rice noodles, but with a distinct shape and a far chewier bite—a delicious contrast to the crisp, seasonal greens in this recipe. We’re serving our rice cakes with snow peas and pea shoots (the delicate first growths of the pea plant) in a pleasantly spicy, tangy sauce, for a dinner as quick and easy as it is satisfying.

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Prepare the ingredients:
1 Prepare the ingredients:
Cook the rice cakes:
2 Cook the rice cakes:

Add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Reserving ½ cup of the rice cake cooking water, drain thoroughly.

Cook the aromatics:
3 Cook the aromatics:

While the rice cakes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

Add the snow peas:
4 Add the snow peas:

Add the snow peas and sesame oil to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and slightly softened.

Finish the rice cakes:
5 Finish the rice cakes:

To the pan of aromatics and snow peas, add the cooked rice cakes, black bean sauce, half the reserved rice cake cooking water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently to coat the rice cakes, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Add the pea shoots & plate your dish:
6 Add the pea shoots & plate your dish:

Just before serving, stir the pea shoots into the pan of finished rice cakes. Divide between 2 dishes. Garnish with the sesame seeds and green tops of the scallions. Enjoy!

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2 Cook the rice cakes:

Add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Reserving ½ cup of the rice cake cooking water, drain thoroughly.

Cook the rice cakes:
Cook the aromatics:
3 Cook the aromatics:

While the rice cakes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

4 Add the snow peas:

Add the snow peas and sesame oil to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and slightly softened.

Add the snow peas:
5 Finish the rice cakes:

To the pan of aromatics and snow peas, add the cooked rice cakes, black bean sauce, half the reserved rice cake cooking water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently to coat the rice cakes, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Add the pea shoots & plate your dish:

Just before serving, stir the pea shoots into the pan of finished rice cakes. Divide between 2 dishes. Garnish with the sesame seeds and green tops of the scallions. Enjoy!

Add the pea shoots & plate your dish: