Korean Rice Cake Nachos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Makes 1 large plate
INGREDIENTS:
4-5 tablespoons of canola oil
2 cups of unsalted chicken stock or water
2 teaspoons anchovy paste
2 large 8-inch pieces of dried kelp
1/4 cup of hot pepper paste (gochujang)
3 tablespoons brown sugar
1 tablespoon chili flakes
1/2 lb of cylinder or disc-shaped Korean rice cakes
3/4 lb of ground beef
1 tablespoon of butter
3/4 cup of shredded cheese, mozzarella or Mexican blend
cilantro to taste, leaves only
2 green onions, chopped finely
2 radishes, sliced thinly
1 avocado
1 jalapeño, sliced thinly
INSTRUCTIONS:
Heat a non-stick deep saute pan over medium-high heat. Once hot add a tablespoon of canola oil and cook the ground beef until browned and cooked through.
Remove the ground beef and set aside.
To the hot pan add the other 3-4 tablespoons of canola oil so that the entire surface is covered in a very shallow layer of oil and throw the rice cakes in, frying them for 2-3 minutes a side until slightly puffed and crisp. Make sure they are not wet as they will splatter oil or stick. For frozen rice cakes skip this step. Remove the rice cakes, set over a paper towel, and set aside.
Deglaze the pan with the chicken stock. Add all the chicken stock, the kelp, and anchovy paste and let boil for 15 minutes.
Once the time is up remove the kelp, lower the heat to medium and add in the hot pepper paste, brown sugar, and chili flakes.
Add in the rice cakes first so that they are laying on the bottom of the pan and then the ground beef over top.
Simmer for 10-15 minutes until the sauce thickens and the rice cakes are soft. If you are using frozen rice cakes this step might take longer.
Taste and adjust for spiciness/sweetness/salt and once seasoned to your liking add in a tablespoon of butter and mix to incorporate.
To serve pour the rice cake and beef in sauce on the serving dish. Generously top with cheese and let the cheese melt with the residual heat of the rice cake mixture or else briefly broil (if using an oven-proof dish).
Once the cheese is melted top with cilantro, green onions, sliced radishes, jalapeño and avocado.
*Sauce recipe adapted from Hot and Spicy Rice Cake.
From sundiegoeats.com