Ssäm Inspired Spicy Pork Sausage and Rice Cakes with Crisp Shallots – Kitchen Alchemy
A few years ago Scott and his wife took an anniversary trip to NYC, and when he returned he couldn't stop raving about the spicy pork sausage and rice
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Ingredients
- 60g ( 2 oz) Neutral Flavored Oil
- 454g ( 1 lb) Ground Pork
- 10g ( 3 each) Ground Chili de Arbol
- 10g ( 2 each) Garlic, Roughly Chopped
- 60g ( 4 Tbsp) Gochujian
- 10g ( 1 Tbsp) Ground Sichuan Peppercorns
- 30g ( 3 Tbsp) Gochugaru Chili Flakes
- 25g ( 1 Tbsp + 2 tsp) Sugar
- 45g ( 3 Tbsp) Soy Sauce
- 240g ( 1 ½ Cup) Chinese Broccoli, Sliced on the Bias
- 240g ( 1 ½ Cup) Mustard Greens, Sliced on the Bias
- 454g ( 1 lb) Rice Cakes
- 4000g ( 1 Gallon) Water
- 224g ( 1 Cup) Silken Tofu, Blended Until Smooth
- 150g ( 1 Cup) Scallions, Sliced
- 120g ( about 4 each) Shallots, Thinly Sliced
- 120g ( 1 Cup) Flour
- 120g ( 1 Cup) Crisp Coat
- 2000g ( 2 quarts) Neutral Flavored Oil (for frying)
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