The Korean Kitchen/Copeland Marks 1993

Stuffed Soybean Curd (Tubu Gui)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 soft soybean cakes (tubu) 1/4 pound ground beef 1 garlic clove, crushed
1/2 inch of fresh ginger, crushed 2 tablespoons chopped onion 1/4 teaspoon black pepper
1/2 teaspoon salt, plus a few grains for sprinkling 1 tablespoon soy sauce 1 teaspoon sesame oil corn oil for frying
1 tablespoon chopped parsley or fine-chopped chives



1 Place the soybean curd on the cutting board and cut each one horizontally into 4 equal parts. Cut a 1-inch pocket in the center of each piece deep enough to contain 1 teaspoon stuffing.
2 Mix together the ground beef, garlic, ginger, onion, pepper, salt, soy sauce and sesame oil. Mix and mash well into a smooth consistency. Stuff 1 teaspoon of the mixture into each pocket. Sprinkle a few grains of the extra salt around the tubu but not on the pocket which is already seasoned.
3 Heat about 1 tablespoon corn oil in a skillet and fry each piece of stuffed tubu over high heat quickly on both sides. The color of the slices should be golden, not dark brown.
4 Serve warm with traditional Korean side dishes. Garnish the stuffed curd with parsley or chives.

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