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Spicy Korean Rice Cakes
with Yu Choy & Soft-Boiled Eggs
45 MIN
2 Servings
From the Test Kitchen
Springy, delectably chewy rice cakes (or “tteok”) are a comfort food staple in Korea. For tonight’s exciting dish, we’re combining them with carrots and yu choy—sautéed for just a few minutes, to highlight their fresh flavors. We’re bringing it all together with a savory soy and black bean-based sauce, rounded out with a bit of hot red chile paste and cooling crème fraîche. A soft-boiled egg tops off each bowl with plenty of satisfying richness.
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Cook & peel the eggs:
Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 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 salted water and heat to boiling on high.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Peel and mince the garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the yu choy; roughly chop. Thinly slice the garlic chives.
3
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the yu choy and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, black bean sauce, sesame oil 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 to taste.
5
Cook the rice cakes:
Add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.
6
Finish & plate your dish:
Add the cooked rice cakes and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated. Add the crème fraîche and garlic chives. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Divide between 2 bowls. Top with the seasoned eggs. Garnish with the green tops of the scallions. Enjoy!
1
Cook & peel the eggs:
Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 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 salted water and heat to boiling on high.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Peel and mince the garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the yu choy; roughly chop. Thinly slice the garlic chives.
3
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the yu choy and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, black bean sauce, sesame oil 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 to taste.
5
Cook the rice cakes:
Add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.
6
Finish & plate your dish:
Add the cooked rice cakes and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the rice cakes are thoroughly coated. Add the crème fraîche and garlic chives. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Divide between 2 bowls. Top with the seasoned eggs. Garnish with the green tops of the scallions. Enjoy!
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