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