Korean meat stews tend to be dark and flavorful; in this one, the last-minute addition of silky bean curd gives the stew an almost creamy dimension. If you can find a jar of go chu jang, the chili paste sold in Korean markets, the dish will gain authenticity. But I have had good results with a couple of tablespoons of good miso, which is far easier to find, and a large pinch (or more) of hot red pepper flakes. Rice completes this meal, but adding a vegetable makes it even nicer.

　　

Ingredients

makes 4 to 6 servings

　　1 1/2 pounds boneless pork, preferably from the shoulder, cut into 1 1/2-inch chunks

　　1 tablespoon minced garlic

　　1 tablespoon peeled and minced fresh ginger

　　2 tablespoons soy sauce

　　2 tablespoons sugar or mirin

　　2 tablespoons go chu jang or 2 tablespoons dark miso

　　plus hot red pepper flakes to taste

　　3/4 to 1 pound silken tofu, cut into 1-inch cubes

　　1 tablespoon dark sesame oil

　　1 tablespoon toasted sesame seeds (page 596) for garnish

　　2 tablespoons chopped scallion for garnish

　　

Step 1

Turn the heat to high under a large skillet with a lid; add the pork cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning to brown all sides, about 10 minutes. Transfer the meat to a plate and turn the heat to low.

　　

Step 2

Add the garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, a couple of minutes. Add 1/4 cup water, then the soy sauce, sugar, and go chu jang. Raise the heat slightly and bring to a boil, then return the meat to the pan and cover. Adjust the heat so the mixture simmers steadily but not violently and cook, stirring once in a while, until the pork is tender, 30 to 45 minutes. (You can prepare the dish to this point several hours in advance, cover, and set aside until you’re ready to eat, then reheat; or cover and refrigerate overnight before reheating.)

　　

Step 3

Uncover, then add the tofu and stir gently; cook for just a few minutes to heat the tofu through. Taste and adjust the seasoning, then stir in the sesame oil, sprinkle with the sesame seeds and scallion, and serve immediately.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.