Mapo Ragù – Cooking 4 One

Step 1

In a wok over Medium-High heat, add half the oil.

Step 2

When it shimmers, add the onions and the pinch of salt.

Step 3

Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes.

Step 4

Add the butter to the onions.

Step 5

Reduce the heat to Medium-Low and continue to cook, stirring regularly, until onions have turned a light brown, approximately 20 minutes longer.

Step 6

Using a slotted spoon, remove the onions into a clean bowl.

Step 7

Return the wok to Medium heat and remaining half of the oil.

Step 8

When shimmering, add the meat and cook, breaking it apart, until it is just cooked, but not yet browning, approximately 10 minutes.

Step 9

With a slotted spoon, add the cooked meat to the reserved onions.

Step 10

Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from meat and onions. Add oil if necessary.

Step 11

In a small bowl, add gochujang, soy sauce, brown sugar, ½ cup of water and, if using, the red pepper flakes.

Step 12

Whisk together to make a sauce.

Step 13

Return pork and onions to the wok, stirring to combine.

Step 14

Add the gochujang mixture to the wok and stir to combine.

Step 15

Taste and adjust seasonings as needed.

Step 16

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

Step 17

Cover and cook until greens have started to soften, approximately 5 - 7 minutes.

Step 18

Serve the ragù over steamed rice, rice noodles or pasta.

Step 19

Garnish with the sliced scallions and radishes.