Text 31844, 106 rader
Skriven 2009-12-05 21:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Gravy
=============
-=> Quoting Dave Sacerdote to Bill Swisher <=-

 DS> "I like lumps in my gravy." Judging by her gravy, she liked 'em
 DS> a lot.
 
 BS> Now, now...just think of them as very small dumplings.

(snork)

 DS> You could tell them from the dumplings because the dumplings 
 DS> always sank to the bottom.
 
(choke) Kaff, kaff.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Soondubu Jjigae
Categories: Tofu, Beef, Steaks, Korean
  Servings: 4

    1/2 ct extra-silken tofu, 5 oz
      2 TB vegetable oil or fat
      1 oz ribeye steak, sliced thinly
           across the grain
    1/2 c  seasonal vegetables
      2 ts soondubu paste
      1 c  meat or vegetable stock
      4    clams or
    1/2 c  chopped squid or
      3 md shrimp
      1    egg
           Salt to taste
           Thinly sliced green onions
           Rice as an accompaniment

A classic Korean tofu dish with countless variations, no two pots of
soondubu are ever the same. Usually, the softest type of tofu we can
buy at the supermarket is labeled "silken." The delicate tofu used
for this dish far eclipses the standard level of silkiness.
Quivering like a nearly-cooked custard, soon-tofu is gently lowered
into a pot of fiery red broth spiked with hot chili and garlic
paste. Simmered with meat, seafood, and vegetables, each pot of tofu
is brought a vigorous boil and speedily moved to the table for
consumption. No matter the variations, the ritual concludes with one
sanctifying act. Once the pot is brought to the dinner table, a
single raw egg must be cracked into the tofu. Quickly, incorporate
the egg, thickening and enriching the bubbling red broth with each
gentle stir. Rich in flavor yet light in body, soondub is a dish
that nurtures the body and soul.

Slowly heat the clay pot over a low flame on the stovetop. In the
meantime, have your mise-en-place ready: Sprinkle the slices of beef
with a pinch of salt. Cut the vegetables of your choice into a
1/2-inch dice. When the clay pot is hot, add the cooking oil or fat
and briefly heat. Add the slices of ribeye all at once. Do not stir
around. Let the surface of the meat brown and char; once one side
has browned, remove all of the meat with chopsticks or a slotted
spoon. Set aside. Each slice of beef should still be fairly raw.

Add the diced vegetables to the pot and let the juices deglaze the
bits of meat sticking to the bottom of the pot. Stir occasionally
with a wooden spoon. When the vegetables have browned, add the tofu
paste to the pot. Stir it around with the vegetables, taking care
not to burn the paste. Pour in all of the broth. The broth will
simmer, then boil vigorously. Depending on the vegetables, cook for
2 to 7 minutes.

When the vegetables are nearly tender, add the tofu by large
spoonfuls, taking care not to break up the custard-like tofu into
little bits. Any remaining tofu in the carton may be stored in an
airtight container filled to the brim with filtered water, which
must be changed daily. It can be kept for 3 days in this manner. Add
the seafood if you're using any. Return the beef to the top of the
broth. Let simmer for an additional minute. There should be enough
broth to just cover all of the ingredients. Add more broth if
necessary, and add more spicy tofu paste to taste.

With heat-proof mitts, very carefully transfer the tofu pot from the
burner to the table. Have the accompanying rice ready. Crack the egg
into the tofu pot, stirring very gently to preserve the integrity of
the tofu. Sprinkle green onions on top for garnish.

Spicy Soondubu Paste from: Discovering Korean Cuisine

2 tablespoons coarse hot pepper powder
1 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon minced garlic
1 tablespoon beef broth, fish sauce, or water

Thoroughly mix all the ingredients together in a small glass jar.

Posted by Chichi Wang  From: Serious Food

MMMMM-------------------------------------------------

Cheers

YK Jim


... Proper dumplings should not bounce!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)