Spicy Shrimp & Korean Rice Cakes

with Cabbage & Furikake

35 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the cabbage core; roughly chop the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

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.

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.

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!