Chef Christine Lau demonstrates a creative take on lasagna, where chewy Korean rice cakes are coated with a spicy sauce made of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A bubbly provolone topping helps moderate the heat and forms that cheesy crust everyone loves. Reach for this easy one-skillet recipe when the weeknight dinner rotation needs a funky shakeup.
#Cooking #Recipe #Lasagna #Korean #HowTo #Food
Get the recipe at:
00:00 Introduction
00:26 How To Make Italian Sausage
1:59 Crisping The Rice Cakes
2:50 Kimchi Lasagna Sauce
3:48 Combining The Lasagna Elements
4:20 Broiling Instructions
4:35 Taste Test
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
—Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient!
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
Homemade Bolognese Meets Late-Night Koreatown | Crispy Rice Cake Lasagna | Food & Wine Cooks