Spicy Pork and Tofu Stew
Korean meat stews tend to be dark and flavorful; in this one, the last-minute addition of silky bean curd gives the stew an almost creamy dimension. If you can find a jar of go chu jang, the chili paste sold in Korean markets, the dish will gain authenticity. But I have had good results with a couple of tablespoons of good miso, which is far easier to find, and a large pinch (or more) of hot red pepper flakes. Rice completes this meal, but adding a vegetable makes it even nicer.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Turn the heat to high under a large skillet with a lid; add the pork cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning to brown all sides, about 10 minutes. Transfer the meat to a plate and turn the heat to low.
Step 2
Add the garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, a couple of minutes. Add 1/4 cup water, then the soy sauce, sugar, and go chu jang. Raise the heat slightly and bring to a boil, then return the meat to the pan and cover. Adjust the heat so the mixture simmers steadily but not violently and cook, stirring once in a while, until the pork is tender, 30 to 45 minutes. (You can prepare the dish to this point several hours in advance, cover, and set aside until you’re ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
Step 3
Uncover, then add the tofu and stir gently; cook for just a few minutes to heat the tofu through. Taste and adjust the seasoning, then stir in the sesame oil, sprinkle with the sesame seeds and scallion, and serve immediately.
