Spicy Vegetable Tteokbokki with Asparagus, Soft-Boiled Eggs & Ginger Cashews

Spicy Vegetable Tteokbokki

with Asparagus, Soft-Boiled Eggs & Ginger Cashews

Group Created with Sketch. 25 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.
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.
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.
500 Calories Or Less
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

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.

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 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

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 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.

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.

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: