No Map needed. Find your way to yummy Korean Mapo tofu, here. / 한국식 마파두부

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


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

Starch Water
½ cup Water
1 tsp Starch Powder

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