Steamed Bean Curd Mixed with Beef, Various Vegetables and Mushrooms Dubuseon Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.
1 block water packed bean curd (dubu)
1.4 oz ground beef or chicken breast
2 pyogo a/k/a shiitake mushrooms
4 seogi mushrooms (manna lichen)
1 tsp pine nuts
2 tsp salt
1 tsp sugar
1 Tsp chopped scallion
1/2 Tsp minced garlic
1 tsp sesame oil
1 tsp toasted sesame seeds
black pepper (to your taste)
Mustard Vinegar Sauce:
5 Tsp mustard powder, 2 1/2 Tsp warm water, 1 Tsp pine nuts, 3 Tsp sugar, 3 Tsp vinegar, 1/4 tsp soy sauce, 3 Tsp Korean pear juice, *1/3 tsp citron honey concentrate, a pinch of salt
Separate the egg yolk from the white and pan-fry the yolk and white and cut them in 1-inch length.
Squeeze water from bean curd and finely chop or mince the beef or chicken breast.
Allow dried pyogo mushrooms to be soaked in cold water for 24 hours. C ut pyogo and seogi mushrooms in thin slices.
Cut shredded Korean chili pepper into 1-inch length. C ut pine nuts in half.
Mix the minced bean curd with meat and add the seasoning and mix well.
Place a wet cheese cloth in the steamer and spread the seasoned bean curd into 0.4 inch thick pieces. Place the mushrooms, garnish, shredded Korean chili pepper, pine nuts on top of the bean curd and steam for 10 minutes.
Let it cool, and cut it into squares and serve with the mustard sauce.