Sweet and Savory Korean Rice Cakes

East Asian, Vegetarian

Ingredients:

  • 1/2 lb korean rice cakes
  • 2 eggs
  • 4 oz shitake mushrooms, stems removed and sliced
  • 1 bunch yu choy, roots remove and cut into 2 in pieces
  • 1/2 bunches garlic chives, cut into 1 in pieces
  • 1 plum, pitted and medium diced
  • 1 white endive, root discarded and thinly sliced
  • 3 TBSP roasted peanuts, roughly chopped
  • 2 TBSP black bean sauce
  • 1 1-in piece of ginger, peeled and finely chopped
  • 2 TBSP butter
  • 2 TBSP creme fraiche
  • 1 jalapeno, sliced

Directions:

  1. Place the diced plum in a bowl and season with salt
  2. Heat a medium pot of water to boiling on high
  3. Add the eggs to the boiling water. Cook exactly 7 minutes.
  4. While the eggs cook, heat 2 tsp olive oil in a pan on med-high until hot.
  5. Add the mushrooms, stirring occasionally 3-4 min or until lightly browned.
  6. Add the yu choy, season with salt and pepper.
  7. Stir occasionally 2-3 min or until wilted.
  8. Add the endive, season with salt and pepper. Stir occasionally 1-2 min or until softened.
  9. Transfer to a bowl, salt and pepper to taste.
  10.  Drain and rinse eggs under cold water for 30 sec to 1 min. Refill the pot with salted water; heat to boiling on high.
  11. When cool enough, peel the cooked eggs.
  12. In the same pan, heat 1 tsp olive oil on med-high until hot.
  13. Add the ginger, plum, and as much of the jalapeno as you want. Season with salt and pepper.
  14. Stir occasionally 1-2 min or until softened.
  15. Add 3/4 c water. Stir occasionally and gently smashing the plum with a spoon, 8-9 min or until the plum has broken down.
  16. Add the black bean sauce and 2 TBSP water.
  17. Cook, stirring frequently 1-2 min or until combined.
  18. Turn off heat, season.
  19. Once the sauce has cooked about 10 min, add the rice cakes to the boiling water. Cook 2-3 min or until tender.
  20. Reserve 1/2 c of the rice cake cooking water, then drain thoroughly.
  21. Transfer rice cakes to the sauce pan
  22. Add the vegetables, creme fraiche, butter, half the chives and half the reserved water.
  23. Cook on med-high, stirring frequently for 1-2 min or until coated and thoroughly combined. (Add more reserved water if it seems dry)
  24. Turn off heat, season
  25. Cut eggs in half and garnish with peanuts and remaining chives.