8 ounces pork shoulder (or chicken or beef), cut into ½ inch cubes, I used ground sirloin for this recipe
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon hot pepper flakes (gochugaru)
1 medium onion (about 1 cup), cut into ½ inch chunks
2 mild green or red chili peppers (or ½ of green bell pepper), chopped. I used whole pieces for this recipe
8 green onions, cut into ½ inch pieces
1¼ cup chicken or beef stock
2 tablespoons hot pepper paste
1 tablespoon soy sauce
1 pound tofu, cut into ½ inch cubes. I used soft tofu for this recipe
1 teaspoon toasted sesame oil
1 bag of sliced radish
Instructions
Pan fry the oil, garlic, and ginger, stirring for 2 minutes until the garlic turns is golden brown.
Add the ground sirloin, salt, and black pepper, and cook for about 5 minutes, stirring with until meat is crunchy.
Stir in hot pepper flakes for about 1 minute.
Add the onion, green chili pepper, and green onion. Stir until the vegetables look slightly withered.
Stir in soy sauce and hot pepper paste.
Add 1¼ cup chicken broth and cook for about 2 minutes until boiling. For this recipe, I added extra water as I enjoy a more soupy type of stew.
Add the tofu, radish, and gently mix being careful not to break the tofu up. Cook for about 5 minutes. I added radish for some more veggies and some crunch to the dish.
Remove from heat and stir in the sesame oil.
Serve with cauliflower rice, daikon, and kimchi! Enjoy!
