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
If you can’t pronounce tteokbokki, say it with us: “duck-bok-kee.” This Korean-inspired dish features incredible flavors and gloriously 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)
- Sunbasket 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
Bring a medium [large] sauce pot of water to a boil. Add the rice cakes and cook until just tender, 2 to 4 minutes. Using a slotted spoon, transfer the rice cakes to a medium bowl, drizzle with 1 teaspoon [2 tsp] oil, and toss to coat. Carefully remove 1 cup [1½ cups] cooking liquid and set aside for the tteokbokki.
Add the shiitake mushrooms to the pot of boiling water, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. While the rice cakes and mushrooms are softening, prepare your protein and vegetables.
Prep your protein
- Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer 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.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.
Prep the vegetables
- Trim the root ends from the scallions; cut 4  scallions crosswise into 2-inch lengths. Thinly slice the remaining scallions on the diagonal 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
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and the 2-inch scallion pieces and season with salt and pepper. Cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 1 to 3 minutes for shrimp and 3 to 4 minutes for ground meat, tofu, and plant-based chicken.
Finish the tteokbokki
To the pan with your protein, add the mushrooms and cabbage, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the cabbage starts to soften, 2 to 4 minutes.
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 your protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the tteokbokki to individual bowls and garnish with the sliced scallions. Serve any remaining gochujang and kimchi chile on the side.
- Fill a pot with water for the rice cakes and mushrooms.
- Count the scallions.
- Time the cooking.
- Garnish the dish with scallions.