Aha Bujang's Woosamgyeop Mapo Tofu

Ingredients needed 🛒2 servings

• thinly sliced beef short plate (woosamgyeop) 200g
• sundubu (soft tofu) 1 pack
• onion 200g
• broccoli 100g
• cooking oil 4 tablespoons
• minced garlic 1 tablespoon
• fine gochugaru 1 tablespoon
• regular gochugaru 2 tablespoons
• Jin-ganjang (Korean all-purpose soy sauce) 1 tablespoon
• oyster sauce 2 tablespoons
• doubanjiang (fermented broad bean paste) 2 tablespoons
• Miwon (Korean MSG seasoning) 1 tablespoon
• sugar 1 teaspoon
• black pepper to taste
• starch slurry 1 tablespoon
• sesame oil to taste
• water 1 cup

Recipe 🍳

Cooking tips 💡

• When stir-frying gochugaru, adding a little water and stir-frying together prevents the gochugaru from burning and creates a clean chili oil.
• The fat rendered from the woosamgyeop determines the flavor of the dish, so do not drain it; use it as is.
• You can substitute sundubu with soft tofu or regular tofu.

Recommended for 🙋

• ⭐Those who want to enjoy the combination of rich woosamgyeop and mapo tofu seasoning.
• ⭐Those who want to make a Chinese-style one-bowl meal with soft sundubu.
• ⭐Those who want to create a restaurant-quality dish with a simple cooking method.