Korean cooking - substitute for pork?

Hooni Kim's Pork and Tofu Stir-Fry With Scallions (http://www.wsj.com/articles/hooni-kims-recipe-for-pork-and-tofu-stir-fry-with-scallions-1423847860#livefyre-comment) is one of my favorite Korean recipes which I have made several times. I have been planning to make it for a dinner tomorrow evening but just found out one of the guests does not eat pork. As a result, I will make the recipe as is for the other guests and plan to make another portion for that guest. Would you recommend subbing ground chicken or turkey into this recipe for the ground pork (guest does not eat beef either), or am I better off making it with twice the amount of tofu? Thank you!

Sarah E.
  • Posted by: Sarah E.
  • December 12, 2015


Kristen W. December 13, 2015
I think ground chicken or turkey would work, but I would make sure to get (or grind for yourself) dark meat, for a little more fat and more flavor.
Sarah E. December 13, 2015
Thank you Kristen!
Nancy December 12, 2015
This substitution chart helps tinkering with pork and ham recipes for religious reasons but may be useful for a particular guest aversion.
Maybe also make two mains - one original, one with the variation, so everyone at table can choose or taste a bit of each.
Susan W. December 12, 2015
Your link goes to a WSJ pay site. I did find a version of it elsewhere. I would add either ground chicken or turkey. I really like the addition of ground meats to tofu dishes. It looks delicious. It's now on the menu for tomorrow. :) Here's the one I found so you can judge for yourself that it's at least similar. http://www.likemotherlikedaughter.org/2015/08/pretty-happy-funny-real-pork-stir-fry-edition/
Sarah E. December 13, 2015
Thank you Susan! Sorry about the blocked link, here is the recipe:

Pork and Tofu Stir-Fry With Scallions
Total Time: 25 minutes
Serves: 6

-2 tablespoons vegetable oil
-1 pound ground pork
-Kosher salt and freshly ground black pepper
-1½ tablespoons minced garlic
-1½ teaspoons minced ginger
-2 medium onions, finely diced
-¼ cup doenjang (Korean miso) or Japanese white miso
-2 tablespoons gochujang (Korean red pepper paste)
-1 cup low-sodium chicken stock
-2 pounds silken tofu, broken into large pieces
-1 bunch scallions, white and light green portions only, thinly sliced
-Cooked white rice, for serving

1. Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once hot, add pork and season with a pinch each of salt and pepper. Stir-fry until lightly browned, about 3 minutes.
2. Stir in garlic, ginger and onions. Stir-fry until pork colors, about 4 minutes more.
3. Stir in doenjang, gochujang and chicken stock. Simmer until meat cooks through and stock thickens slightly, about 5 minutes. Stir in tofu and simmer until it absorbs the flavors of the other ingredients, about 7 minutes. Adjust seasoning as needed.
4. Garnish with scallions and serve over cooked white rice.
Susan W. December 13, 2015
Thanks Sarah. It is the same as the one I linked. Looks simple and delicious. Having it tonight. :)
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