Korean🥚 Egg & tofu

Korean-style Mapo Tofu (Mapadubu)

Name: Korean-style Mapo Tofu (Mapadubu)
Total time: 10 min
Cuisine: Korean
Ingredients: 4 cloves garlic; 1 tsp ginger; 3 tbsp vegetable oil; 8 oz (226 g) pork shoulder or pork belly; 1 tsp salt; ½ tsp ground black pepper; 1 cup onion; ~2-3 stalks green onion; ~1 green chili pepper; 1 tbsp Korean red chili flakes (gochugaru); 1 tbsp soy sauce; 2-3 tbsp Korean red chili paste (gochujang); 1 cup (240 ml) unsalted chicken stock or broth; ¼ cups chicken stock (for slurry); 1 tbsp potato starch; ~14-16 oz soft tofu; 1 tsp sesame oil; ~2 tbsp chopped green onion (for garnish)

⏱ 10 min

A Koreanized version of the classic Chinese mapo tofu, made with Korean pantry staples. Silky tofu simmers in a smoky, spicy, savory broth enriched with caramelized pork and aromatic vegetables—an easy, affordable, and deeply flavorful home-cooked comfort dish.

Adapted from a video by Maangchi

Korean-style Mapo Tofu (Mapadubu: 마파두부)

Watch on YouTube

Ingredients

garlic4 cloves
ginger1 tsp
vegetable oil3 tbsp
pork shoulder or pork bellycut into small cubes8 oz (226 g)
salt1 tsp
ground black pepper½ tsp
onioncut into chunks1 cup
green onioncut into approximately 1/2 inch pieces~2-3 stalksest.
green chili peppercut into approximately 1/2 inch pieces, mild heat~1est.

Steps

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1
Heat the pan and add 3 tablespoons of vegetable oil. Add 4 cloves of chopped garlic and 1 teaspoon of ginger, cooking over medium-high heat for about 1 minute until fragrant and slightly crispy, being careful not to burn them.
2
Add the 8 ounces of diced pork shoulder, stirring constantly until it becomes crispy. Season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
3
Add 1 cup of chunked onion along with the green onion pieces and green chili pepper pieces (all cut to about 1/2 inch), and stir well.
4
Stir in 1 tablespoon of Korean red chili flakes (gochugaru) to add smoky flavor and heat.
5
Add 1 tablespoon of soy sauce and 2 to 3 tablespoons of Korean red chili paste, stirring until all ingredients are well combined.
6
Pour in 1 cup of unsalted chicken stock and bring to a boil.
7
Combine 1/4 cup of chicken stock with 1 tablespoon of potato starch to make a slurry.
8
Gently add the cubed soft tofu, stirring carefully to avoid breaking the pieces. Cook for about 2 minutes until the tofu is heated through.
9
Pour in the potato starch slurry and stir until the sauce thickens.
10
Finish by drizzling in 1 teaspoon of sesame oil and garnish with chopped green onion. The Korean-style mapo tofu is ready to serve.

Korean-style Mapo Tofu (Mapadubu)

Ingredients

Steps

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