Smoked Rice Cakes with Korean Clam Sauce Recipe

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Ideas in Food
Ideas in Food
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阿基Kamozawa和亚历克斯·托尔伯特的声音behind the website Ideas in Food and the bakery Curiosity Doughnuts. They are chefs, food writers, photographers, educators, and culinary consultants, and they are here to make your food better.
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Updated August 29, 2018
Linguine with clam sauce gets a dramatic makeover with Korean flavors . Aki Kamozawa and H. Alexander Talbot

灵感来自意大利扁面条蛤蜊汁,这道菜radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.

The recipe itself has a few sub-components, which are linked to below. Many can be prepared in advance to make the process easier.

Recipe Details

Smoked Rice Cakes with Korean Clam Sauce Recipe

Active15 mins
Total20 mins
服务8 servings

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Directions

  1. Add Korean Clam Sauce to a medium pot along with kim chi and bring to a simmer over medium-high heat. Reduce heat to low and keep hot.

  2. In a large pot, heat Gochujang Ghee over medium heat until shimmering. Add Smoked Rice Cakes and cook, stirring to coat them in ghee, until blistered and crisp, about 5 minutes. Add garlic chives and cook, stirring occasionally, until chives are just tender, about 5 minutes.

  3. Pour clam sauce over rice cakes and garlic chives. Bring to a simmer, then stir in reserved clam bodies. Continue to cook until clams are just starting to firm up, 2-3 minutes. Spoon rice cakes and clam sauce into bowls. Sprinkle crispy topping and Parmigiano-Reggiano over each bowl and serve immediately.

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