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Spicy Korean Rice Cakes Fill 1 Created with Sketch.

with Yu Choy & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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

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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.

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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: