Super Simple Mapo Tofu with Cheongyang Chili Pepper
A one-bowl dish of blanched tofu and pork simmered in doubanjiang sauce, served over rice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish features diced tofu and pork simmered in a savory doubanjiang sauce, perfect for spooning over rice. Adding Cheongyang chili pepper brings out a spicy, savory kick, while starch slurry creates a thick consistency. It is simple to make and wonderful as a side dish or rice bowl topping.
- Servings
- 2–3 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork100 g
- Tofu1 block, 300 g
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Scallions (jjokpa) (or sliced large green onion (daepa) 3 tbsp)3 stalks
- Cooking oil2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tbsp
- Anchovy broth (or water)1 cup
Meat marinade
- Soy sauce1 tbsp
- Ginger juice1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Starch Slurry
- Potato starch1.5 tbsp
- Water1.5 tbsp
Doubanjiang Sauce
- Doubanjiang (chili bean paste)1.5 tbsp
- Soy sauce1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Toasted sesame oila little
- You can use finely sliced large green onion instead of scallions.
- It is also great to use various vegetables like onions or mushrooms.
- For children, you can use paprika or bell peppers instead of chili peppers.
- If you have chili oil, you can use 2 tbsp of that.
Steps
1. Season the meat with 1 tbsp soy sauce, 1/2 tsp ginger juice, 1 tbsp mirin, and a little ground black pepper.
2. Cut the tofu into cubes of around 1 cm, blanch lightly in boiling water with a little salt, and drain.
Finely chop the scallions and chili peppers; you can also slice large green onion instead of scallions.
It is also great to use various vegetables like onions or mushrooms.
For children, you can use paprika or bell peppers instead of chili peppers.
3. Except for the toasted sesame oil, mix together 1.5 tbsp doubanjiang, 1 tbsp soy sauce, 1 tbsp corn syrup, and 1 tbsp sugar to make the doubanjiang sauce...
4. Mix 1.5 tbsp potato starch and 1.5 tbsp water well to make the starch slurry.
5. Heat cooking oil in a heated pan, add gochugaru, and stir-fry without burning to make chili oil.
If you have chili oil, you can use 2 tbsp of that.
6. Add minced garlic and stir-fry until fragrant.
7. Add the meat and stir-fry until it turns white...
8. Pour in the broth (or water) and the doubanjiang sauce...
10
9. Add the tofu and chili peppers together and let it bubble
10. Simmer for a short while, then...
11
12
11. Pour in the scallions and the starch slurry all over,
12. Bring to a boil until thickened, stir in the toasted sesame oil, and it is done.
Taste it, and if it is bland, add a little more doubanjiang or soy sauce.
Ppunwife's tips
- Taste it, and if it is bland, add a little more doubanjiang or soy sauce.
FAQ
How do I make this for children who cannot handle spicy food well?
You can enjoy it without the heat by using sliced paprika or bell peppers instead of Cheongyang chili peppers or red chili peppers.
Can I use store-bought chili oil instead of making it separately?
If you have store-bought chili oil, you can use 2 tbsp of it directly in place of the cooking oil and gochugaru.
Is there a substitute if I don't have scallions?
You can cook with 3 tbsp of finely sliced large green onion instead of 3 stalks of scallions.
What seasoning should I add if it lacks flavor after finishing?
Give it a taste, and if it feels too bland, add a little extra doubanjiang or soy sauce to adjust the seasoning.
