Bon Appétit's Korean Rice Dumplings with Rao’s Homemade® Arrabbiata Sauce
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Ingredients
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¼ sheet kombu
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1-1½ lbs day-old Korean rice cakes or dumplings, cut into 2” pieces
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½ onion, thinly sliced
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2 sticks imitation crab, cut into bite-sized pieces
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½ lb cooked shrimp
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2 stalks scallion (green parts only), chopped
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2 tbsp red pepper paste (gochujang) or more to taste
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1 tbsp granulated sugar
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¼ tsp fine red pepper powder (gochugaru) - optional
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2 cloves garlic, minced
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2 cups of Rao’s Homemade® Arrabbiata Sauce
Directions
Bring 2 cups water to boil in a wok and add 1/4 sheet kombu; Boil for 15 minutes
Discard kombu.
Add 1 to 1.5 lbs chopped rice cakes to 2 cups of dashi in a wok over high heat and cook until tender, approximately 5 to 10 minutes; drain
Stir together:
2 tbsp gochujang
1 tbsp sugar
1/4 tsp gochugaru if using
2 minced garlic cloves
2 cups Rao’s Homemade® Arrabbiata SauceHeat oil in wok over medium-high heat and sauté 1/2 sliced onion until tender.
Add and cook until thickened:
Sauce
2 chopped crab sticksAdd and cook for 2 minutes more:
1/2 lb shrimp
2 chopped scallion stalks
Toss with rice cakesGarnish with:
1 tbsp sesame seeds
1 sliced scallion stalk
