Spicy Shrimp & Korean Rice Cakes with Cabbage & Furikake

Spicy Shrimp & Korean Rice Cakes

with Cabbage & Furikake

Group Created with Sketch. 35 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.
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.
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.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

Tonight’s dish combines juicy shrimp with a beloved Korean ingredient: “tteok,” or rice cakes, known for their signature chewy texture. To make the most of their unique consistency, we’re cooking the rice cakes in two steps. First, a few minutes undisturbed in the pan creates an irresistibly crispy surface. Next, we’re adding a bit of water to help soften them and bring out that delicious chewiness. Wrapped in a flavorful black bean, chile pepper and soy sauce, it makes for a warm and comforting meal on a cold night.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Cook the cabbage:
2 Cook the cabbage:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage is slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the cabbage has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in a single, even layer and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to the plate of cooked cabbage. Wipe out the pan.

Crisp & cook the rice cakes:
4 Crisp & cook the rice cakes:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice cakes in a single, even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned and crispy. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and the water has cooked off.

Finish the rice cakes & plate your dish:
5 Finish the rice cakes & plate your dish:

To the pan, add the cooked shrimp and cabbage, black bean sauce, soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until well combined and the rice cakes are coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Divide the finished rice cakes between 2 dishes. Garnish with the furikake and 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
2 Cook the cabbage:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage is slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the cabbage has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook the cabbage:
Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in a single, even layer and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to the plate of cooked cabbage. Wipe out the pan.

4 Crisp & cook the rice cakes:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice cakes in a single, even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned and crispy. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and the water has cooked off.

Crisp & cook the rice cakes:
Finish the rice cakes & plate your dish:
5 Finish the rice cakes & plate your dish:

To the pan, add the cooked shrimp and cabbage, black bean sauce, soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until well combined and the rice cakes are coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Divide the finished rice cakes between 2 dishes. Garnish with the furikake and green tops of the scallions. Enjoy!