New York Times Recipe: Meat Pancakes (Gogi-Jun)
Time: 45 minutes
1 pound firm tofu
1 pound ground beef
10 scallions, trimmed and minced
2 long hot red chili peppers, or about 1 teaspoon crushed red chili flakes
1 teaspoon black pepper
6 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Large pinch salt
2 tablespoons minced chives
Corn oil or other neutral oil as needed
1 cup poo-chim karo (vegetable pancake mix, available at Korean markets) or Wondra or other fine flour.
1. Put the tofu in a fine kitchen towel, and wring as much water as possible out of it. Combine it in a bowl with the next 9 ingredients (through the chives). Squeeze the mixture with your hands for a minute or two, until it is very fine and well combined. Adjust seasoning as necessary; the mixture should be well seasoned but not very hot.
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