Korean Rice Cake 'Lasagna' Recipe on Food52

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Korean Rice Cake 'Lasagna' Recipe on Food52
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Mandy Lee takes comforting lasagna to another level with a few Chinese and Korean twists—rice cakes, Chinese chive béchamel, and gochujang sauce.

Make the pork mixture:

Mix ground pork with cornstarch. In a nonstick pot, heat sesame and olive oil over medium-high heat. Add ground pork and break it up with a wooden spoon. Cook for 3 to 5 minutes, until the pork is broken up into small bits and slightly browned on the edges. Meanwhile, in a tall cup or high-speed blender, blend apple, garlic, shallot, soy sauce, fish sauce, black pepper, and Sichuan peppercorn into a smooth paste.

Heat the oven to 355°F/180°C with a rack fitted in the center of the oven. Bake this on top of a baking sheet in the middle rack for 1 hour until bubbly and slightly browned on the edges. Remove from the oven. Let cool for 5 minutes before serving. Cut into 9 equal portions and serve immediately.

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