Sausage Pepper and Onion Rice Cakes Alla Soju

Korean rice cakes tossed in a pink soju sauce inspired by Italian vodka sauce loaded with peppers, onions, and sweet and spicy Chinese sausage

Prep Time15

Cook Time30

Total Time45

Servings: people

Calories: 1114kcal

Add the rice cakes to a large bowl and cover with water. Allow to soak for 15 minutes while you prep the other ingredients. Refer to the packaging because the soaking and cooking might be different.
Strain and rinse the rice cakes. Bring a large pot of water to a boil and salt it well. Add the rice cakes and boil a few minutes until they start to float. Again - refer to the packaging for more details.
Reserve 1 cup of the cooking liquid. Strain the rice cakes and toss them with a little olive oil.
In a large frying pan add some olive oil and cook the sausages. Cook on high for about 5 minutes to brown on the edges. Remove from pan.
Add the rice cakes into the pan and toss to cook. Cook on high until the edges are golden brown. The rice cakes will stick at this point, so make sure to continue to unstick them and toss them well to brown all he edges. Eventually they will stop sticking when all the edges are browned. Remove from the pan.
Add the peppers and onions to the pan on high heat to brown. Cook and toss for 10 minutes to char on the edges.
Add in the tomato paste and toss to combine. saute the tomato paste with the onion and pepper and continue to stir, adding oil if needed. After 5 minutes, add in the garlic and chili flakes and continue to toss to combine.
Add in the soju and cook for 5 minutes. Add in the broth and 1/2 cup of the reserved rice cake cooking liquid. Stir to combine and bring to a simmer.
Remove from heat and stir in the cream basil, and cheese. Serve!