Smoked Rice Cakes With Korean Clam Sauce Recipe

• 1 recipe
• 4 1/2 ounces (125 grams) kim chi, roughly chopped
• 1 recipe
• 1 recipe
• Reserved garlic chive tops from
• , cut into 2-inch lengths
• Reserved clam bodies from
• 1 recipe
• Freshly grated Parmigiano-Reggiano, for serving

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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Taken from www.seriouseats.com/recipes/2014/07/smoked-rice-cakes-korean-clam-sauce-recipe.html (may not work)