1 pack doo boo (tofu)
5 oz ground chicken breast
2 pyo go beo seot (shiitake mushroom), thinly sliced
2 wood ear mushrooms (or cloud ear mushroom)-optional
2 teaspoons jat (pine nuts), halved
pinch of sil go choo*
seasoning : 1 tablespoon salt
1 tablespoon chopped green onion
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon sesame seeds
1/2 teaspoon sugar
1/4 teaspoon pepper
geo ja jip (Korean mustard sauce) :
3 tablespoons geo ja (Korean mustard)
2.5 tablespoons rice vinegar
2.5 tablespoons sugar
Mince tofu with a knife. (Place tofu on a cutting board, hold the knife at 15 degree angle.) Squeeze out water with a cheese cloth.
Dried mushrooms have to be reconstituted first, squeezed, then sliced. If you don’t have wood ear mushrooms, substitute with shiitake.
Mix with chicken, shiitake mushrooms and seasoning. Spread flat about 1 inch thick on a steamer with a wet cheese cloth on the bottom. Steam for 15 minutes.
Beat egg, make a thin crepe, cut into 1 inch length thin strips. Garnish the top with egg strips, halved pine nuts, sil go choo and wood ear mushrooms. Serve with geo ja jip.
* very thinly sliced dried Korean red chilli for garnish