Gojujang bolognese

Recipe courtesy of Justin Anh at the Annandale restaurant, Incheon: https://www.instagram.com/reel/C3vkWZtRrgP/?igsh=MWp3MG4yN2Qya2MzdQ==

Ingredients:
  • One packet of Assi rice cakes
  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 1 small onion - diced
  • 1 medium carrot - diced
  • 1 stalk celery - diced
  • 3 springs of thyme - leaves
  • 5 garlic cloves - minced
  • 3 tbsp of tomato paste
  • 3 tbsp of gochujang
  • 28 oz can of crushed tomato
  • 20 - 24 oz of chicken stock (low sodium)
  • 8 oz of dry red wine
  • Italian parmigiano reggiano
Directions:
  1. Cut the rice cakes (dduk) in half, and soak them in cold water, preferably overnight.
  2. Heat oil in a large pot. Work in stages by browning the pork first. Season with kosher salt and fresh cracked black better, then transfer the cooked and browned pork. You may have to do this in two separate batches. Then brown the ground beef, and season with salt and pepper.
  3. After transferring your meat, toss the mirepoix (celery, carrots, onion) in the pot. Season with salt and pepper. After you get some color, add minced garlic, and be careful not to burn it.
  4. Toss in the tomato paste. Stir to make sure all the vegetables are covered. We do this to make sure we cook out the sharp and acidic taste of the paste. Repeat with the gochujang as well.
  5. Transfer meat back into the pan and stir to incorporate everything.
  6. Pour in your red wine, and make sure to scrape off all the good bits on the bottom of the pan. Cook this until the wine is reduced by about half.
  7. Pour the contents of the tomatoes, including the juices, into a bowl. Crush the tomatoes by hand, then pour all of this into the pot with the chicken stock.
  8. Turn the heat down to medium, and slowly cook until it is reduced by about half. Season with salt and pepper accordingly. This may take about two hours.
  9. While reducing, drain the dduk. Try to do this right before serving. Make sure to get as much water off as possible; hot oil and water is not a fun combination. Heat a pan with a bit of oil over medium heat. Toss the dduk gently to get the outside slightly crispy.
  10. Transfer the reduced bolognese to the pan and toss with the dduk. Plate and freshly grate parmigiano reggiano on top.















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