Korean-Style Rice Cakes with Shishito Peppers & Carrots

Step 1

1 Prepare the ingredients & make the sauce: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. In a separate bowl, whisk together the black bean-chile sauce and 1/4 cup of water.

Step 2

2 Cook the vegetables: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared carrots and peppers in an even layer. Cook, without stirring, 4 to 6 minutes, or until lightly browned. Season with salt and pepper. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Step 3

3 Cook the rice cakes: Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.

Step 4

4 Finish & serve your dish: To the pan of cooked vegetables, add the cooked rice cakes and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished rice cakes and vegetables garnished with the sesame seeds. Enjoy!

Step 5

1 Prepare the ingredients & make the sauce: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. In a separate bowl, whisk together the black bean-chile sauce and 1/4 cup of water.

Step 6

2 Cook the vegetables: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared carrots and peppers in an even layer. Cook, without stirring, 4 to 6 minutes, or until lightly browned. Season with salt and pepper. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Step 7

3 Cook the rice cakes: Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.

Step 8

4 Finish & serve your dish: To the pan of cooked vegetables, add the cooked rice cakes and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished rice cakes and vegetables garnished with the sesame seeds. Enjoy!