Spicy Pork and Tofu Stew

Name: Spicy Pork and Tofu Stew
Yield: makes 4 to 6 servings
Ingredients: 1 1/2 pounds boneless pork, preferably from the shoulder, cut into 1 1/2-inch chunks; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 2 tablespoons soy sauce; 2 tablespoons sugar or mirin; 2 tablespoons go chu jang or 2 tablespoons dark miso; plus hot red pepper flakes to taste; 3/4 to 1 pound silken tofu, cut into 1-inch cubes; 1 tablespoon dark sesame oil; 1 tablespoon toasted sesame seeds (page 596) for garnish; 2 tablespoons chopped scallion for garnish

December 14, 2011

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 notes

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