Spicy Korean Rice Cakes with Yu Choy & Soft-Boiled Eggs

Spicy Korean Rice Cakes

with Yu Choy & Soft-Boiled Eggs

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving

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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & peel the eggs:
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.

Prepare the ingredients:
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.

Cook the vegetables:
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.

Make the sauce:
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.

Cook the rice cakes:
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.

Finish & plate your dish:
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!

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
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.

Cook the vegetables:
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.

Make the sauce:
Cook the rice cakes:
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!

Finish & plate your dish: