Sunday, March 5, 2017

Korean Tofu and Beef Buddha Bowl

This was dinner yesterday for the whole family.  I could feed my kids some sort of Asian food everyday and they would never complain.
Brown 1 pound of ground beef in 2 tablespoons of sesame oil then add 1 block of drained, cubed, firm tofu.

 I couldn't get these pics in proper order but before you brown the beef, saute' 1 bag of spinach, 2 cups of shredded napa cabbage, 1 sliced large onion, 4 tablespoons of minced ginger and 6 minced garlic cloves in 3 tablespoons of sesame oil.  Cook it for just a few minutes until it begins to soften.  Do not overcook.  Set it aside.

 To the beef and tofu, add this mixture:

  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil 
  • 2 minced jalapeno peppers (optional)
  •  2 tablespoons gochujang paste
Gently stir it around until everything is covered and cook on low until it begins to thicken a bit.

Serve it over rice, I made sticky rice, and serve the vegetables on the side.  I served it along with some Asian refrigerator pickles I made earlier.