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Spicy Vegetable Tteokbokki

with Asparagus, Soft-Boiled Eggs & Ginger Cashews

Spicy Vegetable Tteokbokki  with Asparagus, Soft-Boiled Eggs & Ginger Cashews
Cook Time
20-30mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 670 calories

Tteokbokki is a popular Korean street food starring tteok—rice cakes often shaped and prepared like thick, stout noodles. The dish gets its spicy kick (and vibrant color) from gochujang, a traditional red chile paste. In this elegant, seasonal take on tteokbokki, we’re highlighting fresh asparagus, boiled briefly right along with the rice cakes. And we’re topping it all off with a soft-boiled egg and crunchy, ginger-infused cashews.

Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a medium pot of salted water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse the pot and refill with salted water; heat to boiling on high. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel and mince the garlic and ginger, keeping them separate. Roughly chop the cashews. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

Make the ginger cashews:
3 Make the ginger cashews:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger and cashews; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until the cashews are lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Start the rice cakes & asparagus:
4 Start the rice cakes & asparagus:

Add the rice cakes and asparagus to the pot of boiling water and cook 2 to 3 minutes, or until the asparagus is bright green and the rice cakes are just tender when pierced with a fork. Drain thoroughly.

Add the aromatics:
5 Add the aromatics:

In the pan used to make the ginger cashews, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice cakes and asparagus; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the rice cakes are slightly crispy. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of rice cakes and asparagus, add the soy glaze, crème fraîche, vinegar 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. Cook, stirring frequently to coat the rice cakes, 1 to 2 minutes, or until thoroughly combined. Divide between 2 dishes. Garnish with the ginger cashews, green tops of the scallions and peeled eggs; season the eggs with salt and pepper. Enjoy!

Tips from Home Chefs

1 Cook & peel the eggs:

Heat a medium pot of salted water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse the pot and refill with salted water; heat to boiling on high. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel and mince the garlic and ginger, keeping them separate. Roughly chop the cashews. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

3 Make the ginger cashews:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger and cashews; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until the cashews are lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

4 Start the rice cakes & asparagus:

Add the rice cakes and asparagus to the pot of boiling water and cook 2 to 3 minutes, or until the asparagus is bright green and the rice cakes are just tender when pierced with a fork. Drain thoroughly.

Start the rice cakes & asparagus:
Add the aromatics:
5 Add the aromatics:

In the pan used to make the ginger cashews, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice cakes and asparagus; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the rice cakes are slightly crispy. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.

6 Finish & plate your dish:

To the pan of rice cakes and asparagus, add the soy glaze, crème fraîche, vinegar 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. Cook, stirring frequently to coat the rice cakes, 1 to 2 minutes, or until thoroughly combined. Divide between 2 dishes. Garnish with the ginger cashews, green tops of the scallions and peeled eggs; season the eggs with salt and pepper. Enjoy!

Finish & plate your dish: