Sweet & Savory Korean Rice Cakes

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Cut off and discard the root ends of the yu choy; cut into 2-inch pieces. Cut off and discard the root end of the endive; thinly slice crosswise. Peel and finely chop the ginger. Pit and medium dice the plum. Place in a bowl and season with salt. Cut the garlic chives into 1-inch pieces. Roughly chop the peanuts. Cut off and discard the stem end of the pepper. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board after handling the pepper.

Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water; heat to boiling on high. When cool enough to handle, carefully peel the cooked eggs.

While the eggs cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the yu choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the endive; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; season with salt and pepper to taste.

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger, seasoned plum, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and gently smashing the plum with a spoon, 8 to 9 minutes, or until the plum has broken down. Add the black bean sauce and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.

Once the sauce has cooked for about 10 minutes, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving ½ cup of the rice cake cooking water, drain thoroughly. Transfer to the pan of sauce; add the cooked vegetables, crème fraîche, butter, half the garlic chives, and half the reserved rice cake cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated and thoroughly combined. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

Transfer the peeled eggs to a cutting board and halve lengthwise; season with salt and pepper. Divide the finished rice cakes between 2 dishes. Top with the seasoned eggs. Garnish with the peanuts and remaining garlic chives. Enjoy!