Love, love me some spicy Korean tofu stew, especially on an icy cold winter day! Korean tofu stew comes in many iterations, but my fav combo happens to be pork with seafood in a medium-hot (spicy) broth. Typically, you would use very soft uncoagulated Korean tofu for this dish, but since that is only available in Korean markets, feel free to substitute with silken or soft tofu. This recipe is my version, which I've tweaked over the past year based on recipes I've perused in Korean cookbooks and online.
This recipe makes four generous servings.
Ingredients:
1 1/2 lbs. pork loin, shoulder or butt, cut into thin 1" x 3" slices
2 lbs. Korean soft (uncoagulated) tofu, silken tofu, or 2 boxes soft tofu (14 oz. each)
Pork Marinade:
1 tbsp. soy sauce
1 tbsp. rice wine
1/4 tsp. black pepper
1 clove garlic, finely minced
10 cups water
Soup Base:
1 tbsp Gochujang
1/2 cup Doenjang
1 -2 tbsp. Korean chili powder (Gochugaru), according to taste
2 tbsp. soy sauce
1 tbsp. sesame oil
2 scallions, cut into 1/2" pieces
1/2 onion, thinly sliced
2 cloves garlic, minced
This recipe makes four generous servings.
Ingredients:
1 1/2 lbs. pork loin, shoulder or butt, cut into thin 1" x 3" slices
2 lbs. Korean soft (uncoagulated) tofu, silken tofu, or 2 boxes soft tofu (14 oz. each)
Pork Marinade:
1 tbsp. soy sauce
1 tbsp. rice wine
1/4 tsp. black pepper
1 clove garlic, finely minced
10 cups water
Soup Base:
1 tbsp Gochujang
1/2 cup Doenjang
1 -2 tbsp. Korean chili powder (Gochugaru), according to taste
2 tbsp. soy sauce
1 tbsp. sesame oil
2 scallions, cut into 1/2" pieces
1/2 onion, thinly sliced
2 cloves garlic, minced
1 cup shredded carrots
8 oz. sliced button or other assorted mushrooms
1 tbsp. dried anchovies (head & innards removed) or 1 tbsp. fish sauce
1 package of flake-style artificial crab (aka, "Krab") or 1 6-oz. log of Red Kamaboko (steamed fish cake), sliced
Optional:
2 lbs. fresh Venus or Littleneck clams
1 lb. shelled and deveined medium shrimp
Fresh eggs
Sesame oil
Finely chopped scallion
1. Slice the pork thinly across the grain and toss with the marinade ingredients. Cover and refrigerate for at least 1 hour (ok to marinate overnight).
2. Add 10 cups of water to a medium stock pot. Stir in the soup base ingredients and bring to a boil. I like using fish sauce, but if using dried anchovies, place them in a mesh tea ball or tied in cheesecloth (like a bouquet garni) before adding to the soup stock. I use the anchovies only for flavoring and remove them when the soup is done, but, hey - if you like the taste of these guys, by all means feel free to leave them in.
3. Reduce heat to a simmer. Add the sliced red Kamaboko or Krab, partially cover the pan, and simmer for 30 minutes until the stock has reduced a bit and the flavors have melded. Taste and adjust seasonings as needed.
1 tbsp. dried anchovies (head & innards removed) or 1 tbsp. fish sauce
1 package of flake-style artificial crab (aka, "Krab") or 1 6-oz. log of Red Kamaboko (steamed fish cake), sliced
Optional:
2 lbs. fresh Venus or Littleneck clams
1 lb. shelled and deveined medium shrimp
Fresh eggs
Sesame oil
Finely chopped scallion
1. Slice the pork thinly across the grain and toss with the marinade ingredients. Cover and refrigerate for at least 1 hour (ok to marinate overnight).
2. Add 10 cups of water to a medium stock pot. Stir in the soup base ingredients and bring to a boil. I like using fish sauce, but if using dried anchovies, place them in a mesh tea ball or tied in cheesecloth (like a bouquet garni) before adding to the soup stock. I use the anchovies only for flavoring and remove them when the soup is done, but, hey - if you like the taste of these guys, by all means feel free to leave them in.
3. Reduce heat to a simmer. Add the sliced red Kamaboko or Krab, partially cover the pan, and simmer for 30 minutes until the stock has reduced a bit and the flavors have melded. Taste and adjust seasonings as needed.
4. Add the pork slices to the main pot and simmer for about 1 minute.
5. Add two 11-oz. package of soft Korean tofu (or its equivalent in cubed soft tofu) to the pot. Break up the tofu with a large spoon into large 2-3" pieces. Bring to a boil. If using shrimp and/or clams, add them at this time. Crack enough eggs (one at a time) to the main pot (1 for each serving), if desired. Simmer for 2-3 minutes or until the clams have opened, the shrimp is cooked through, and the eggs are just set.
7. Ladle the stew into separate serving bowls, including one egg each.
8. Garnish with fresh scallion slices and a few drops of sesame oil. Serve with steamed white rice on the side.
Remove the anchovies, then add the sliced Kamaboko or artificial Krab. Partially cover the pot and simmer the stock for 30 minutes.
If desired, crack an egg into the boiling stew just before serving.
Garnish with scallions and a few drops of sesame oil; serve with steamed white rice.
5. Add two 11-oz. package of soft Korean tofu (or its equivalent in cubed soft tofu) to the pot. Break up the tofu with a large spoon into large 2-3" pieces. Bring to a boil. If using shrimp and/or clams, add them at this time. Crack enough eggs (one at a time) to the main pot (1 for each serving), if desired. Simmer for 2-3 minutes or until the clams have opened, the shrimp is cooked through, and the eggs are just set.
7. Ladle the stew into separate serving bowls, including one egg each.
8. Garnish with fresh scallion slices and a few drops of sesame oil. Serve with steamed white rice on the side.
You can use regular boneless pork loin..
Or, even better, Kurobuta pork butt.
Cut the meat into thin slices.
Marinate the pork slices in soy sauce, rice wine, black pepper and garlic.
Minced garlic, sliced onion, chopped scallions and sliced mushrooms.
Red Kamaboko fish cake.
Extra soft, uncoagulated Korean tofu.
Short of that, you can substitute with the more readily available soft or silken tofu.
Dried anchovies. If you can't find these - don't worry. Even though they add a great element of flavor, you can omit them from the recipe and use fish sauce instead.
Add 10 cups of water to a medium stock pot. Add the sliced onion, scallions, carrots, mushrooms, dried anchovies (or fish sauce), garlic, gochujiang, doenjiang, gochugaru, soy sauce, and sesame oil. Bring to a boil.
Seasonings: Black pepper, soy sauce, rice wine, sesame oil, gochujiang, and doenjiang.
No comments:
Post a Comment