For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping helps temper the heat. Find tubular Korean rice cakes, which are sold partially cooked and vacuum-sealed, in the freezer section at Korean markets or online.
Baked until bubbling and golden brown, the lasagna at Kimika, a lively restaurant nestled between Little Italy and Chinatown in Manhattan, is full of surprises. It arrives at the table still piping hot from the oven with a jaw-dropping cheese pull. A layer of provolone cheese tempers the heat of what lies beneath: a deliciously piquant tomato sauce made with dashi, kimchi, ssamjang, and gochujang and into which ground pork, coriander, and garlic have been stirred. But the greatest aha! moment comes when your fork spears a tubular Korean rice cake, standing in here for lasagna noodles, bringing a chewy-tender bite to this decadent casserole.
The Crispy Rice Cake Lasagna is the invention of chef Christine Lau, a Chinese American chef born in Oakland, California, and it leans into Kimika's emphasis on Itameshi, the intersection of Italian and Japanese cuisines popular in Japan. A single large baking dish works well to serve a crowd at home, or you can divide the mixture into smaller gratin dishes before baking to make luxurious individual portions.
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