Skip to main content
Link copied. Share it on your favorite social network!

Momofuku's ImpossibleTM Spicy Ragu Rice Cakes from Goldbelly Recipe

by
A dish of the Impossible™ Spicy Ragu Rice Cakes, made with Impossible™ Burger, from the popular Momofuku Ssäm Bar menu.
START COOKING!
  • 4

    Servings
  • Super Easy
  • 17

    Ingredients
  • 25 min

    Preparation
  • 25 min

    Cooking
  • 50 Total Time

    Total Time

We teamed up with Momofuku and Goldbelly to bring you one of their most famous (but plant-based) dishes. Get a taste of the popular Momofuku Ssäm Bar menu at home with the Impossible™ Spicy Ragu Rice Cakes kit, sold exclusively on Goldbelly(opens in a new tab). This ultra-tasty recipe kit features chewy rice cakes, a spicy ragu base, Impossible™ Burger, and whipped tofu.

Momofuku Ssäm Bar is a part of the Momofuku family of restaurants that include Momofuku Noodle Bar, amongst others worldwide, by internationally renowned Chef David Chang. Ssäm Bar opened in New York City’s East Village in 2006 serving a rotating menu, drawing inspiration from flavors and techniques found worldwide while staying true to their New York roots. Momofuku has been credited with “the rise of contemporary Asian-American cuisine” by the New York Times and was named the “most important restaurant in America” by Bon Appétit magazine. Chef Chang knows good meat: The chef’s Momofuku establishments were the first restaurants to ever offer Impossible Burger, met with lines around the block.

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packs Impossible™ Beef
  • 1 Pound Lasagna Noodles
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 3 Cloves Garlic
  • 1/2 Cup of Red Wine
  • 28 Ounce Can Of San Marzano Tomatoes
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Parsley
  • 1 Tablespoon Thyme
  • 1 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 Pound Shredded Mozzarella
  • 1 Cup Ricotta
  • 1/2 Cup Grated Parmesan Cheese
  • Salt And Pepper To Taste
6 steps
  1. COOK IMPOSSIBLE™

    Ingredients used

    • 2 Packs Impossible™ Beef
    • 1 Yellow Onion
    • 1 Carrot
    • 1 Rib Celery
    • 3 Cloves Garlic

    Dice the onions, carrots, and celery. Mince the garlic. Place prepped vegetables in a stock pot over medium heat and sweat until soft, about 5 minutes. Add Impossible™ Beef and brown until fully cooked.

  2. MAKE THE BOLOGNESE

    Ingredients used

    • 1/2 Cup of Red Wine
    • 28 Ounce Can Of San Marzano Tomatoes
    • 1/2 Cup Vegetable Stock
    • 2 Tablespoons Parsley
    • 1 Tablespoon Thyme
    • 1 Tablespoon Oregano
    • 1 Tablespoon Basil
    • Salt And Pepper To Taste

    Deglaze with red wine and cook for 3 minutes. Add the tomato paste and stir it into the mixture. Cook for about 3 minutes. Add the vegetable stock and canned tomatoes. Bring to boil for 5 minutes. Mince the parsley, thyme, oregano, and basil. Add the fresh herbs and simmer for about 10-12 minutes, or until you reach desired consistency. Season to taste.

  3. BOIL THE NOODLES

    Ingredients used

    • 1 Pound Lasagna Noodles

    Bring a large pot of water to a boil. Add a generous pinch of salt and cook the lasagna noodles for 3 minutes until extremely al dente. Remove from water and stack noodles flat between layers of parchment paper.

  4. ASSEMBLE THE LASAGNA

    Ingredients used

    • 1 Pound Shredded Mozzarella
    • 1 Cup Ricotta
    • 1/2 Cup Grated Parmesan Cheese

    To assemble the lasagna, build layers in a 9 x 13 baking dish by adding sauce, then pasta, then evenly spread dollops of ricotta throughout each layer. Repeat for 3 layers. On the top layer, add all the mozzarella and parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!

  5. BAKE THE LASAGNA

    Bake at 400F (200C) until the Lasagna is cooked through and the cheese is browned on top, about 15-20 minutes. Wait 8-10 minutes before cutting into squares and serving.

  6. SERVE, SHARE, AND ENJOY

    Makes a family-sized lasagna (perfect for dinner and lots of yummy leftovers).