In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean tteokbokki rice cake stir-fry with pork and shiitake mushrooms
2 Servings, 500 Calories/Serving
Don’t worry if you can’t pronounce tteokbokki (psst! it’s “duck-bok-kee”). This Korean-inspired dish is built around incredible flavors and wonderfully chewy rice cakes.
In your bag
- ½ pound Korean rice cakes
- 1 ounce dried shiitake mushrooms
- 6 organic scallions
- 1 wedge organic green or other cabbage (about 7 ounces)
- Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
- 2 tablespoons ketchup
- 2 tablespoons gochujang (optional)
- ½ teaspoon kimchi chile flakes (optional)
Calories: 500, Protein: 21g (42% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 520mg (22% DV), Carbohydrates: 43g (14% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Soften the rice cakes and mushrooms
Add the shiitake mushrooms to the pot of boiling water and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, prepare the protein and vegetables.
Prep your protein
- Pork, turkey, or lamb: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
- Tofu:Pat the tofu dry with paper towels; cut into ½-inch cubes.
Prep the vegetables
- Trim the root ends from the scallions; cut 4  scallions crosswise into 2-inch lengths. Thinly slice the remaining scallions for garnish.
- Drain the mushrooms; discard the stems and thinly slice the caps.
- Cut away any core from the cabbage; thinly slice the cabbage.
Cook your protein and scallions
Finish the tteokbokki
Stir in the rice cakes, reserved cooking liquid, “oyster sauce” blend, ketchup, and as much gochujang and kimchi chile as you like and cook until the protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
- Fill a sauce pot with water.
- Time the rice cakes and mushrooms.
- Count the scallions.
- Garnish the dish with scallions.