Sweet & Savory Korean Rice Cakes

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Sweet & Savory Korean Rice Cakes

Ingredients
1/2 lb Korean Rice Cakes
2 Cage-Free Farm Eggs
1 bunch Yu Choy, base removed, roughly chopped
1 Jalapeño Pepper, remove seeds, thinly slice
1 Plum, medium diced and seasoned with salt
1 White Endive, base removed, thinly sliced
1/2 bunch Garlic Chives
3 Tbsps Roasted Peanuts
2 Tbsps Black Bean Sauce
2 Tbsps Butter
2 Tbsps Crème Fraîche
1 1-Inch Piece Ginger, finely chopped

Instructions:

Soft cook the **eggs**. (Bring ½” water to boil, add eggs, turn down to medium, cover, cook for 6½ minutes. Immediately remove and cool in ice bath.)

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 **jalapeño** 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**.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
1580
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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