You can find fusion at its finest in this tteokbokki lasagna recipe. It’s the perfect blend of Korean and Italian flavors and ingredients. This dish is spicy, cheesy, and tomato-y and is sure to liven up your Thanksgiving dinner lineup. Special thank you to @mikecheng28 @cloudedforyou for the original recipe!

Ingredients:
1.5 lbs of mild italian sausage
1/2 can of tomato sauce
1/2 jar of marinara
1 tsp garlic powder
1 tsp onion powder
2 tsp fennel seeds
1 pack of tteokbokki (korean rice cakes)
2 tbsp gochujang
1 tbsp gochugaru
1 tbsp oyster sauce
1 tsp sugar
1 bag of mozzarella cheese

Recipe:
Preheat the oven to 350°F.
In a lightly oiled saucepan, break down the sausage into small bits and brown the meat.
Add in fennel seeds, garlic powder, and onion powder at this stage.
After the sausage has browned, add tomato sauce, and marinara sauce. Stir to combine.
Add in the gochujang and oyster sauce, amounts depending on taste preference. Gochujang makes it spicy and a little sour, and the oyster sauce adds a deep umami salty flavor.
Add in sugar to make it a bit sweeter, taste test and adjust as necessary.
Let it sit on low heat to simmer and thicken up, and the sauce will sweeten further.
Boil the tteokbokki just until soft. Alternatively, lightly fry the tteokbokki.
After the sauce is done and the tteok are fried/boiled you can start layering. The bottom layer will be the sauce, then tteokbokki, sauce, and cheese, then repeat until you’re on the top layer of cheese.
Bake for 5-10 minutes at 350°F. Then broil briefly to brown the cheese on top.
Enjoy!

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