Ingredients with Measurements:
- 1 pound ground pork
- 1 block firm tofu, drained and pressed
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1/2 onion, finely chopped
- 2 green onions, thinly sliced
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick frying pan
- Spatula
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, gochujang, soy sauce, rice wine, brown sugar, sesame oil, garlic, onion, green onions, and black pepper. Mix well and let marinate for at least 30 minutes.
2. Cut the tofu into 1/2-inch thick slices and pat dry with paper towels.
3. In a shallow dish, mix together flour and cornstarch.
4. Heat vegetable oil in a non-stick frying pan over medium-high heat.
5. Dip each tofu slice into the flour mixture, shaking off any excess, and then coat with the pork mixture.
6. Carefully place the coated tofu slices into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
7. Remove the tofu slices from the pan and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 390
- Total fat: 20g
- Saturated fat: 6g
- Cholesterol: 75mg
- Sodium: 760mg
- Total carbohydrates: 27g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 25g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or chicken.
- Gochujang can be substituted with sriracha or any other hot sauce.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped vegetables such as carrots, zucchini, or bell peppers to the pork mixture for added texture and flavor.
- Use different types of protein such as shrimp or chicken instead of pork.
- Make a vegetarian version by using crumbled tofu instead of ground pork.
Tips and tricks:
- Make sure to press the tofu to remove excess water before slicing and coating.
- Use a non-stick frying pan to prevent the tofu from sticking to the pan.
- Serve with a dipping sauce such as soy sauce, vinegar, or sweet chili sauce.
Storage instructions:
- Store leftover Spicy Pork Dubujeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or in a non-stick frying pan over medium heat until heated through.
Presentation ideas:
- Serve on a platter with a variety of dipping sauces for guests to choose from.
- Garnish with sliced green onions or sesame seeds for added color and texture.
Pairings:
- Serve with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Korean-style pickled vegetables such as cucumber or radish
- Seaweed salad
Troubleshooting advice:
- If the pork mixture is too wet, add more flour and cornstarch to help it adhere to the tofu.
- If the tofu slices are falling apart during frying, try using a thicker slice or pressing the tofu more to remove excess water.
Food safety advice:
- Make sure to cook the pork thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Dubujeon is a popular Korean dish made with tofu that is coated in flour and pan-fried until crispy. It is often served as an appetizer or side dish.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as an appetizer or side dish.
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Region: Korean