Smoked Rice Cakes With Korean Clam Sauce Recipe

1. 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. 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. 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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