| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
300-gram cake of tofu;, (excess liquid drained) mashed* |
| 1/2 |
lb |
Ground chicken or lean ground beef |
| 2 |
|
Cloves garlic; pressed |
| 4 |
|
Scallions; minced |
| 1 |
ts |
Toasted ground sesame seeds |
| 2 |
ts |
Dark Oriental sesame oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Soy sauce; (I always use Japanese soy sauce) |
| 2 |
ds |
Cayenne; (up to 4) |
INSTRUCTIONS
This is pretty much Korean in origin. If you wanted to be really authentic,
you might dredge the burgers in flour, dip them in beaten egg, and fry them
in sesame oil (or, less authentically, oil flavored with a little sesame
oil).
Mash all the ingredients together (preferably squishing it with your hands)
til it is homogeneous. Spoon into a nonstick pans, forming burger shapes.
(The mixture is pretty soft.) You may want to have a little oil in the pan,
especially if you are using chicken. Cook about 5 minutes over medium-high
heat. Turn over carefully and cook til all juices have evaporated.
*I think this is the amount of tofu in one of those aseptic boxes. You can
use a little more or a little less; you don.t have to be terribly precise.
I wouldn.t recommend using the really firm tofu for this. Posted by Jean B.
to TNT.
Posted to TNT Recipes Digest by JB <jbxyz@ma.ultranet.com> on Mar 11, 1998
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