thaivia groq
Korean-Style Thai Jjigae with Hazelnut Crunch
A fusion of Korean and Thai flavors, this spicy stir-fry features a crunchy hazelnut topping.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 tablespoon Korean chili flakes (gochugaru)
- ●1 cup Aerated rice
- ●2 tablespoons Winey tamarind paste
- ●1/4 cup, chopped Hazelnuts
- ●2 tablespoons Jjigae (Korean chili paste)
- ●2 tablespoons Vegetable oil
- ●1 medium, chopped Onion
- ●2 cloves, minced Garlic
- ●1/4 cup, chopped Thai basil
- ●1 cup, sliced Pork or tofu (optional)Choose one or the other, or omit for a vegetarian option
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Instructions
- 1
Heat oil in a large skillet or wok over medium-high heat.
- 2
Add the onion and garlic and cook until softened, about 3-4 minutes.
- 3
Add the pork or tofu (if using) and cook until browned, about 3-4 minutes.
- 4
Add the chili flakes, tamarind paste, and chili paste, and stir-fry for 1-2 minutes.
- 5
Add the aerated rice and stir-fry for 2-3 minutes.
- 6
Add the basil and stir-fry for another minute.
- 7
Transfer the mixture to a serving platter or individual plates.
- 8
Sprinkle the chopped hazelnuts on top.
- 9
Serve immediately, garnished with additional basil if desired.