Main ingredients
thinly sliced beef short plate (woosamgyeop)sundubu (soft tofu)onionbroccoliminced garlicgochugaru (Korean chili flakes)doubanjiang (fermented broad bean paste)oyster sauce
Aha Bujang's Woosamgyeop Mapo Tofu
A mapo tofu simmered with the rich, savory fat of thinly sliced beef short plate and the soft texture of sundubu, seasoned with doubanjiang.
Ingredients needed 2 servings
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.
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