Not OP, but Japanese S&B curry powder is very different from “standard” curry powder. I’d be willing to bet that in Korea they use a similar powder to Japan.
There’s no reason you can’t use tofu or seitan. Just make sure you use a decently firm tofu since you’ll want it to simmer in the curry for a while to absorb the flavor.
I use the S&B curry powder and it works really well. I actually prefer a mix of the S&B powder with some garam masala (maybe 2:1) but it’s also great on its own.
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
Having made a lot of sauces and stocks and whatever else in stainless steel pots, I'm not sure I understand what the purpose is here. Having to stir less frequently so it doesn't burn on the bottom?
The frying pan has a copper clad bottom, this allows for a more even heat without hot spots lessening the frequency of stirring and the possibility of burning. The stainless stockpot is only one layer the direct heat would burn much easier especially eith high sugar sugar sauces like tomato.
Looks fantastic! Interesting additions to the sauce, I bet that was really good. I’ll have to try adding a splash of soy sauce to my sauce sometime. I’ll often throw in a stock cube.
“At least once a year I like to bring in some of my Kevin’s Famous Chili. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I’m serious about this stuff. I’m up the night before, pressing garlic, and dicing whole tomatoes. I toast my own ancho chiles. It’s a recipe passed down from Malones for generations - it’s probably the thing I do best.”
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)
You know how it’s sometimes kind of hard to find people to eat all your baked goods when you’re on a baking kick? Bake yourself and then it’s easy to eat them all yourself.
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