 |
| It's been cold and damp here which always makes me crave food with soothing ginger, garlic or turmeric. So why not make something with all of these ingredients? I whipped up some Korean Mapadubu, which is very similar to Chinese Mapo tofu. |
 |
| The recipe: |
|
|
- 3 tablespoons vegetable oil
- 6 garlic, minced
- 4 teaspoon peeled ginger, minced
- 3 teaspoons peeled turmeric, minced
- 8 ounces pork shoulder (or chicken or beef), cut into ½ inch cubes, or use 8 oz ground beef and 8 oz. ground pork
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon hot pepper flakes (gochugaru)
- 1 medium onion (about 1 cup), cut into ½ inch chunks
- 2 mild green chili peppers (or ½ of green bell pepper), chopped, I used 4 shoshito peppers
- 8 green onions, cut into ½ inch pieces
- 1¼ cup unsalted chicken or beef stock (or vegetable stock)
- 2 tablespoons hot pepper paste
- 1 tablespoon soy sauce
- 1 pound tofu, cut into ½ inch cubes
- 1 tablespoon potato starch
- 1 teaspoon sesame oil
Brown the meat with the garlic, onion, ginger and turmeric then add the remaining ingredients.
In addition, I always add some gochujang because it makes everything taste better.
An aromatic pot of flavor.
I use firm tofu in this dish though some people like to use soft.
Once you add the tofu, you need to stir gently so you don't break the cubes up.
Bring it up to a low boil.
Then make the potato starch into a slurry and gently stir it into the pot.
Stir gently until the sauce starts to thicken. Serve it alongside some rice.
Comments