Korean Rice Cakes with Shiitake Mushrooms, Napa Cabbage & Tatsoi

Korean Rice Cakes

with Shiitake Mushrooms, Napa Cabbage & Tatsoi

2 Servings
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From the Test Kitchen

Korean rice cakes (also called tteok) are made from a special kind of rice. After being steamed, this rice becomes sticky, making it perfect for kneading and shaping. To make tteok, the rice is pounded, rolled into logs and cut into thin rounds. They have a springy, unique consistency and is popular at celebrations and casual tables alike. In this dish, you’ll serve the rice cakes with earthy shiitake mushrooms, napa cabbage and tatsoi, a mustard relative with a slightly peppery kick.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Korean Rice Cakes with Shiitake Mushrooms, Napa Cabbage & Tatsoi
Title
  • 10 oz Korean Rice Cakes
  • 4 oz Shiitake Mushrooms
  • 3 Scallions
  • 3 cloves Garlic
  • ½ lb Napa Cabbage
  • ¼ lb Tatsoi
  • 1 1-Inch Piece Ginger
  • ¼ cup Garlic Black Bean Sauce
  • ¼ cup Sweet Soy Sauce
  • 1 Tbsp Gochujang (Korean Chile Paste)
  • 2 tsps Black & White Sesame Seeds
time-saving
tips & techniques
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the mushroom stems; thinly slice the caps. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the tatsoi; separate the leaves.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned.

Add the vegetables:
3 Add the vegetables:

To the pan of mushrooms, add the garlic, ginger and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the cabbage, tatsoi and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until the tatsoi has wilted.

Cook the rice cakes:
4 Cook the rice cakes:

While the vegetables cook, add the rice cakes to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Reserve ¼ cup of the rice cake cooking water; thoroughly drain the rice cakes and return to the pot. Set aside in a warm place.

Finish the rice cakes:
5 Finish the rice cakes:

To the pan of vegetables, add the garlic black bean sauce, reserved rice cake cooking water, sweet soy sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly reduced in volume. Add the cooked rice cakes. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished rice cakes between two bowls. Garnish with the green tops of the scallions and black and white sesame seeds. Enjoy!

Tips from Home Chefs

Korean Rice Cakes

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the mushroom stems; thinly slice the caps. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the tatsoi; separate the leaves.

2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned.

Brown the mushrooms:
Add the vegetables:
3 Add the vegetables:

To the pan of mushrooms, add the garlic, ginger and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the cabbage, tatsoi and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until the tatsoi has wilted.

4 Cook the rice cakes:

While the vegetables cook, add the rice cakes to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Reserve ¼ cup of the rice cake cooking water; thoroughly drain the rice cakes and return to the pot. Set aside in a warm place.

Cook the rice cakes:
Finish the rice cakes:
5 Finish the rice cakes:

To the pan of vegetables, add the garlic black bean sauce, reserved rice cake cooking water, sweet soy sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly reduced in volume. Add the cooked rice cakes. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated. Remove from heat.

6 Plate your dish:

Divide the finished rice cakes between two bowls. Garnish with the green tops of the scallions and black and white sesame seeds. Enjoy!

Plate your dish:
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