Mapo Ragù

This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish is pure Korean and Chinese; a solid punch from gochujang and the wow from ginger and garlic. Also I like this dish for its versatility. I think you can substitute the kale with other vegetables… and they don’t have to be leafy! Punch up your dinner one night this week with this dish, I am sure you will love it!

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Mapo Ragù

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 2

Ingredients

12 oz ground pork or ground pork/ground beef mix
2 tbsp canola oil, divided
1 medium onion, peeled and sliced
1 tbsp butter
2 cloves garlic, peeled and chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp gochujang
2 tsp soy sauce
1 tbsp brown sugar
1 tsp red pepper flakes (optional)
8 oz kale or any hearty cooking greens, roughly chopped
2 scallion, thinly sliced, for garnish
2 radishes, thinly sliced, for garnish

Instructions

In a wok over Medium-High heat, add half the oil.
When it shimmers, add the onions and the pinch of salt.
Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes.
Add the butter to the onions.
Reduce the heat to Medium-Low and continue to cook, stirring regularly, until onions have turned a light brown, approximately 20 minutes longer.
Using a slotted spoon, remove the onions into a clean bowl.
Return the wok to Medium heat and remaining half of the oil.
When shimmering, add the meat and cook, breaking it apart, until it is just cooked, but not yet browning, approximately 10 minutes.
With a slotted spoon, add the cooked meat to the reserved onions.
Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from meat and onions.
Add oil if necessary.
In a small bowl, add gochujang, soy sauce, brown sugar, ½ cup of water and, if using, the red pepper flakes.
Whisk together to make a sauce.
Return pork and onions to the wok, stirring to combine.
Add the gochujang mixture to the wok and stir to combine.
Taste and adjust seasonings as needed.
Bring sauce to a light simmer and add the chopped greens, stirring to combine.
Cover and cook until greens have started to soften, approximately 5 - 7 minutes.
Serve the ragù over steamed rice, rice noodles or pasta.
Garnish with the sliced scallions and radishes.

Notes

This recipe was adapted from the NY Times version of Mapo Ragu

Nutrition Information

Calories: 398 Fat: 28g Saturated fat: 6g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 29g Sugar: 14g Sodium: 435mg Fiber: 5g Protein: 8g Cholesterol: 21mg

In a wok over Medium-High heat, add half the oil. When it shimmers, add the onions and the pinch of salt.

Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Add the butter to the onions. Reduce the heat to Medium-Low and continue to cook, stirring regularly, until onions have turned a light brown, approximately 20 minutes longer. Using a slotted spoon, remove the onions into a clean bowl. Return the wok to Medium heat and remaining half of the oil. When shimmering, add the meat and cook, breaking it apart, until it is just cooked, but not yet browning, approximately 10 minutes. With a slotted spoon, add the cooked meat to the reserved onions. Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from meat and onions. Add oil if necessary. In a small bowl, add gochujang, soy sauce, brown sugar, 1/2 cup of water and, if using, the red pepper flakes. Whisk together to make a sauce. Return pork and onions to the wok, stirring to combine.

Add the gochujang mixture to the wok and stir to combine. Taste and adjust seasonings as needed.

Bring sauce to a light simmer and add the chopped greens, stirring to combine.

Cover and cook until greens have started to soften, approximately 5 – 7 minutes. Serve the ragù over steamed rice, rice noodles or pasta. Garnish with the sliced scallions and radishes.