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In this recipe, chili bean sauce (Toban Djan) is replaced with gochujang and hot pepper powder to give this Chinese classic a Korean twist! Be patient while the tofu cooks in a familiar sweet n' spicy sauce, then dig in with a serving of freshly steamed rice for a new taste you'll never forget.
Serves: 2 | Total Cooking Time: 30 minutes except preparing sauce
Ingredients
Sauce
Starch Water
16 oz Tofu, diced
½ tbsp Garlic, minced
3 tbsp Scallion, chopped
1 cup Ground Pork
½ cup Water
1 cup Sauce
2 tbsp Doenjang (Korean Soybean Paste)
3 tbsp Cooking Oil
⅓ cup Gochujang (Korean Red Pepper Paste)
⅓ cup Sugar
⅓ cup Soy Sauce
⅓ cup Garlic, minced
⅓ cup Gochugaru (Korean Red Pepper Flakes)
⅓ cup Mirin
2 tbsp Tuna Fish Sauce
½ cup Water
1 tsp Starch Powder
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