Rice Cake with Korean Style BBQ Bolognese sauce | Club House for Chefs
Rice Cake with Korean Style BBQ Bolognese sauce
Ingredients
- Serves 4
- 1 pound (500 grams) Lean ground beef
- 2 pounds (1000 grams) Korean rice cake
- 1 cup (250 milliliters) Onions, diced ¼ inch
- 1 cup (250 milliliters) Carrots, diced ¼ inch
- 1 cup (250 milliliters) Celery, diced ¼ inch
- 3/4 cup (175 milliliters) Mushrooms, diced ¼ inch
- 3/4 cup (175 milliliters) Green Onions, sliced
- 1/2 cup (125 milliliters) Low Sodium Soy Sauce
- 1/2 cup (125 milliliters) Water
- 1/2 cup (125 milliliters) Franks ® Original Cayenne Pepper Sauce
- 1/4 cup (60 milliliters) Turbinado sugar
- 3 tbsps (45 milliliters) Korean Style BBQ Seasoning 765G
- 2 tbsps (30 milliliters) Canola Oil
- 2 tbsps (30 milliliters) Garlic Paste
- 2 tbsps (30 milliliters) Ginger Paste
- 2 tbsps (30 milliliters) Tomato Paste
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