Summer Vegetable Korean Rice Cakes

with Squash, Eggplant & Long Beans

40 MIN

4 Servings

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From the Test Kitchen

Korean rice cakes, or “tteok,” are a traditional and wonderfully versatile ingredient. Incredibly chewy and absorbent, they’re often served in hearty entrées for celebrations. Here, we’re using them to celebrate the season! Finished with sautéed squash, eggplant and long beans in a complex sauce (made with savory soy glaze, sesame oil and rice vinegar), these rice cakes soak up the delicious flavors of the dish, which we’re topping with aromatic Thai basil, scallions and cashews.

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Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

1½ lbs Korean Rice Cakes
6 oz Long Beans
3 cloves Garlic
2 Scallions
1 lb Summer Squash
1 lb Eggplant
1 large bunch Thai Basil
2 Tbsps Rice Vinegar
1 2-Inch Piece Ginger
1 Tbsp Sesame Oil
½ cup Cashews
½ cup Soy Glaze

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the eggplant and squash. Quarter the eggplant lengthwise; slice crosswise into ¼-inch-thick pieces. Quarter the squash lengthwise; slice crosswise into ½-inch-thick pieces. Trim off and discard the ends of the long beans; cut the long beans into thirds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the Thai basil leaves off the stems; discard the stems.

2 Cook the eggplant:

In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and tender. (If the pan seems dry, add an additional teaspoon of oil.) Transfer to a large bowl. Wipe out the pan.

3 Cook the squash:

In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and tender. Transfer to the bowl of cooked eggplant. Wipe out the pan.

4 Cook the long beans:

In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the long beans; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly tender. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

5 Cook the rice cakes:

While the long beans cook, add the rice cakes to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Reserving ¾ cup of the cooking water, thoroughly drain the cooked rice cakes.

6 Finish & serve your dish:

To the pan of long beans, add the cooked eggplant and squash, cooked rice cakes, vinegar, sesame oil, soy glaze and ½ cup of the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, or until the sauce has thickened slightly. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide between 4 dishes. Garnish with the Thai basil, green tops of the scallions and cashews. Enjoy!