Alternate Spelling: Dubu Seon, doobooseon, dooboo seon, tubuseon, tubu seon
block water packed tofu
ground beef or chicken
scallions or spring onions
toasted sesame seeds
Mustard Vinegar Sauce (gyeoja-chojang 겨자초장):
Korean (asian/nashi) pear
citron honey concentrate
Garnish (gomyeong 고명):
pyogo (shiitake) mushrooms
seogi mushrooms (석이버섯 manna lichen, stone ear)
Korean chili peppers
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.
Place ground beef/chicken into a mixing bowl and add seasoning mix.
Mix well, then let stand 15 minutes.
Soak dried pyogo mushrooms in cold water for about 24 hours.
Thin slice the pyogo and seogi mushrooms.
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.
Slice the Korean chili pepper into thin slivers about 1 inch long.
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.
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