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This is a hearty, savory, and spicy Korean adaptation of the classic Chinese dish. It features soft tofu, crispy pork, and a rich sauce made with Gochujang and Gochugaru for a smoky depth of flavor.
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Sauté garlic and ginger in oil, then add pork cubes and fry until crispy. → Stir-fry chopped onions, green onions, and peppers with Gochugaru, Gochujang, and soy sauce. → Add chicken stock and simmer, then gently stir in the tofu cubes. → Thicken the sauce with a starch slurry and finish with sesame oil and a green onion garnish.
Sauté garlic and ginger in oil, then add pork cubes and fry until crispy. → Stir-fry chopped onions, green onions, and peppers with Gochugaru, Gochujang, and soy sauce. → Add chicken stock and simmer, then gently stir in the tofu cubes. → Thicken the sauce with a starch slurry and finish with sesame oil and a green onion garnish.
This is a hearty, savory, and spicy Korean adaptation of the classic Chinese dish. It features soft tofu, crispy pork, and a rich sauce made with Gochujang and Gochugaru for a smoky depth of flavor.
Mince the garlic and ginger. Cut the pork shoulder into small cubes.
Heat a pan or wok over medium-high heat. Add 3 tablespoons of vegetable oil and sauté the garlic and ginger for about 1 minute until they become slightly crispy.
Add the pork cubes to the pan. Stir-fry until the pork is crispy and cooked through. Season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Chop the green onions and green chili peppers into half-inch pieces. Chop the onion into small chunks (about 1 cup total).
Add 1 tablespoon of hot pepper flakes (Gochugaru) to the pork and stir. Then add the chopped onions, green onions, and chili peppers to the pan. Stir-fry for a few minutes.
Maangchi recommends using soft tofu for a tender texture, though firm tofu can be used if you want the cubes to hold their shape better.
For a vegetarian version, substitute pork with mushrooms and use vegetable stock instead of chicken stock.
Potato starch provides a very smooth, glossy thickness, but corn starch can be used as a substitute.
This dish is best served immediately over warm white rice.
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