Korean-Style Spicy Lasagna Soup with Gochujang, Korean Rice Cakes, and Kimchi

1. Heat olive oil in a large pot over medium heat. Add the diced onions and a hefty pinch of salt. Cook, stirring regularly, until onions are translucent, about 7 minutes. Be careful not to burn.
2. Add in the minced garlic and cook for about 30 seconds, then add in the ground beef. Use a whisk to break the meat up while it cooks. Cook until the meat is fully browned and no longer pink.
3. Add in the tomato paste, gochujang, and ssamjang (if using). Mix into the meat until well incorporated.
4. Squeeze the whole plum tomatoes into the soup with your hands, then pour in the remaining juice from the can. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add in the Korean rice cakes and cook for about 5 minutes, just until softened. Add in mozzarella cheese and mix it in. Taste and adjust seasoning as needed.
5. Heat the oven to broil. Pour the soup into oven-safe bowls, and top each bowl with the shredded Parmesan plus a few slices of provolone. Bake on broil for just a few minutes, until the provolone on top is browned.
6. Serve immediately, garnished with finely sliced scallions. Enjoy!