Made with Gluten-Free Lasagne Noodles
Creamy Spicy Cabbage Kimchi Sauce with Beef
Funky tangy kimchi makes a flavor bomb of lasagna. Kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors simmered into a creamy sauce with ground sirloin and gochugaru (Korean red chili powder) replaces the ubiquitous tomato sauce in this fusion-style lasagna.
My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.
The noodles are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.
The lasagna is garnished with shilgochu (Korean chili threads), scallion, and toasted sesame seeds for a striking garnish adding texture and spice. Shilgochu are finely-sliced dried chilis that are reddish-brown in color with smoky red pepper and fruity flavors, and a medium degree of heat.
Exploding with flavor and seasoned with a secret ingredient (you’ll have to see below), this lasagna paired with makkoli (Korean rice wine) is perfect for a rainy (or snowy) winter day.