Dubuseon – Fancy Steamed Tofu

두부선�
Alternate Spelling: Dubu Seon, doobooseon, dooboo seon, tubuseon, tubu seon

Servings: 4

Ingredients

1

block water packed tofu

6

ounces

ground beef or chicken

2

each

eggs

Seasoning Mix

2

teaspoons

salt

1

teaspoon

sugar

2

each

scallions or spring onions

4

cloves

garlic

1

teaspoon

sesame oil

1

teaspoon

toasted sesame seeds

1/4

teaspoon

black pepper

Mustard Vinegar Sauce (gyeoja-chojang 겨자초장):

5

tablespoons

mustard powder

2 1/2

tablespoons

warm water

1

tablespoon

pine nuts

3

tablespoons

sugar

3

tablespoons

rice vinegar

1/4

teaspoon

soy sauce

1/4

small


Korean (asian/nashi) pear

1/3

teaspoon

citron honey concentrate

Garnish (gomyeong 고명):

1

each

egg

2

each

pyogo (shiitake) mushrooms

4

each

seogi mushrooms (석이버섯 manna lichen, stone ear)

1

teaspoon

pine nuts

2

each

Korean chili peppers

Procedure

Preparartion

Seasoning Mix:

Fine chop the scallion/spring onion and mince the garlic.

Mix all ingredients together and let stand 15 minutes.

Press the Tofu:

Place tofu on a clean, lint free kitchen towel, and place a second towel on top of the tofu.

Place a weight (small plate with a 16 – 20 ounce can of xxx) on top of the tofu, and let drain for about 45 minutes.

Place drained tofu into a mixing bowl and mash.

Meat:

Place ground beef/chicken into a mixing bowl and add seasoning mix.

Mix well, then let stand 15 minutes.

Garnish:

Mushrooms:

Soak dried pyogo mushrooms in cold water for about 24 hours.

Thin slice the pyogo and seogi mushrooms.

Eggs:

Separate the egg yolk from the white and whip each.

Pan-fry the yolk until lightly browned on both sides, let cool, then slice into about 1/4 inch wide strips. cut the strips into about 1 inch lengths.

Repeat with egg white.

Peppers:

Slice the Korean chili pepper into thin slivers about 1 inch long.

Pine Nuts:

Cut pine nuts in half.

Mustard Vinegar Sauce:

Mix the warm water and the mustard powder together and let stand for 15 minutes for flavor to develope.

Using a mortar and pestle, mash the pear (or toss into a blender with one or two teaspoons water).

Rough chop the pine nuts.

Mix all ingredients together and let stand for at least 20 minutes.

Final

Add the mashed dubu(tofu) and eggs to the seasoned meat and mix well.

Place wet cheese cloth in a steamer tray and spread the tofu/egg/meat mix in an even layer (about 1/3 inch deep).

Place the mushrooms, egg strips, slivered peppers, and pine nuts on top of the bean curd, then steam over high heat for 10 minutes.

Let it cool, cut into roughly 1 inch squares, and serve with mustard sauce

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (7.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

410.68

Calories From Fat (44%)

179.79

Calories From Protein (17%)

71.82

Calories From Carbohydrates (39%)

159.07

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 20.9g

32%

Saturated Fat 5.73g

29%

Monounsaturated Fat 7.75g

Polyunsaturated Fat 3.53g

Cholesterol 189.88mg

63%

Sodium 1308.33mg

55%

Potassium 736.11mg

21%

Total Carbohydrates 45.07g

15%

Fiber 21.82g

87%

Sugar 13.08g

Net Carbohydrates 23.25g

Protein 19.89g

40%

Vitamin A 591.06IU

12%

Vitamin C 36.7mg

61%

Calcium 130.44mg

13%

Iron 5.24mg

29%

Vitamin E 0.73mg

7%

Vitamin D 12.89IU

3%

Thiamin 0.18mg

12%

Riboflavin 0.59mg

35%

Niacin 5.09mg

25%

Vitamin B6 0.39mg

20%

Folate 52.8mcg

13%

Vitamin B12 1.48mcg

25%

Pantothenic Acid 1.31mg

13%

Vitamin K 27.96mcg

35%

Phosphorus 237.44mg

24%

Magnesium 69.77mg

17%

Zinc 3.49mg

23%

Copper 0.4mg

20%

Manganese 0.98mg

49%

Selenium 32.25mcg

46%

Alcohol 0g

Caffeine 0mg

Water 123.17g

0%

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