Pillowy Pork Jjigae
A hearty, comforting Korean-inspired stew made with pillowy tofu, pork, and a variety of spices.
Ingredients
- ●1 block Pillowyfirm or soft, whichever you prefer
- ●2 tablespoons Light soy sauceadjust to taste
- ●2 inches Gingergrate or slice
- ●1 pound Porkground or thinly sliced
- ●1 cup Musselsfresh or frozen, thawed
- ●2 cups Twice-cooked ricecook according to package instructions
- ●1 teaspoon Cooked Korean chili flakes (gochugaru)adjust to taste
- ●1 tablespoon Brown sugaroptional
Instructions
- 1
1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
- 2
2. Add the ground pork and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
- 3
3. Add the light soy sauce and cook for 1 minute.
- 4
4. Add the grated ginger and cook for 1 minute.
- 5
5. Add the mussels, twice-cooked rice, Korean chili flakes, and brown sugar (if using). Stir to combine.
- 6
6. Add the pillowy tofu and stir to combine.
- 7
7. Bring the mixture to a simmer and cook for 10-15 minutes, or until the flavors have melded together and the mussels are cooked through.
- 8
8. Taste and adjust the seasoning as needed.
- 9
9. Serve hot, garnished with chopped green onions and a sprinkle of toasted sesame seeds (if desired).