Crispy Rice Cake Lasagna is spicy, saucy, chewy, and topped with enough melted provolone to give you an excellent cheese pull:
Cook fennel seeds and coriander seeds in a small skillet over medium, stirring often, until seeds are toasted and aromatic, 2 to 3 minutes. Remove skillet from heat; let stand at room temperature until toasted seeds have cooled completely, 2 to 3 minutes.
Grind toasted seeds in a spice grinder until finely ground, 30 to 45 seconds. Stir together ground seeds, ground pork, black pepper, sugar, salt, garlic, and crushed red pepper in a medium bowl until combined. Add wine, and stir until well combined.Heat 1/4 cup vegetable oil in a shallow saucepan over medium-low. Add sweet Italian sausage; cook, stirring constantly using a whisk, until mostly cooked, 3 to 4 minutes. Stir in gochujang; cook, stirring constantly using whisk, until sausage is completely cooked, 2 to 3 minutes. Transfer sausage mixture to a large heatproof bowl. Set aside until ready to use. Heat remaining 1/4 cup vegetable oil in a large skillet over medium-high. Working in 2 batches if needed, add rice cakes to skillet; cook, flipping occasionally, until cakes are crispy on all sides, 6 to 8 minutes. Transfer rice cakes to a plate lined with paper towels, reserving oil in skillet. Preheat oven to broil with rack about 6 inches from heat. Add dashi, tomato sauce, ssamjang, sesame oil, and reserved kimchi liquid to reserved vegetable oil in skillet. Bring mixture to a boil over medium-high. Boil, stirring occasionally, until mixture is reduced by half, about 5 minutes. Add crispy rice cakes and chopped kimchi to mixture, and gently stir to combine. Reduce heat to medium-low; stir in scallions, butter, and Parmesan. Cook, stirring constantly, until sauce is emulsified, turns a creamy orange color, and coats rice cakes, 2 to 3 minutes. Remove from heat. Transfer rice cake mixture to reserved pork mixture in bowl; gently stir until well combined. Transfer mixture to an ungreased 13- x 9-inch broiler-safe baking dish; sprinkle evenly with provolone. Broil in preheated oven until provolone is melted and golden brown, 4 to 5 minutes. Serve immediately.Sweet Italian sausage can be made up to 3 days ahead and stored in an airtight container in refrigerator.
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