Mapo Ragù
, Serves 4 to 6
A Korean-leaning take on mapo tofu: pork and slow-caramelized onions in a gochujang sauce, with greens and rice cakes.
| 2 tbsp neutral oil, like canola (for the onions) | Caramelize onions in wok, ~30 min | Cook pork until just done, ~10 min | Return pork & onions, stir | Add greens, simmer ~5 min | Boil rice cakes 3–5 min, drain, add | Garnish with scallions |
| 2 large onions, peeled and sliced | ||||||
| pinch of kosher salt, or to taste | ||||||
| 1 tbsp neutral oil (for the pork) | ||||||
| 450 g ground pork | ||||||
| 4 cloves garlic, peeled and chopped | Cook garlic & ginger until soft | Add gochujang, soy, sugar, peppercorns, water | ||||
| 2.5 cm fresh ginger, peeled and chopped | ||||||
| 3 tbsp gochujang (Korean chili-bean paste) | ||||||
| 1 tbsp low-sodium soy sauce | ||||||
| 1 tbsp brown sugar | ||||||
| 2 tsp Sichuan peppercorns (optional) | ||||||
| 1/2–1 cup / 120–240 ml water | ||||||
| 1 bunch kale or other hearty greens, roughly chopped | ||||||
| 10–15 frozen cylindrical rice cakes (optional), or rice noodles, pasta or steamed rice | ||||||
| 4 scallions, thinly sliced, for garnish |
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