Choose languageLanguageEnglish

👪 Family sites

Everyone's Tier ListA crowd-powered tier list built by everyone

✉️ Contact

dr.nezhulo@gmail.com

Baek Jong-won's All-Purpose Sauce Mapo Tofu | 모두의 레시피

Modu Recipes
Baek Jong-won
Baek Jong-won's All-Purpose Sauce Mapo Tofu

Baek Jong-won's All-Purpose Sauce Mapo Tofu

Name: Baek Jong-won's All-Purpose Sauce Mapo Tofu
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 block tofu (for stew or pan-frying); 1/2 cup ground pork; 1/2 cup all-purpose sauce; 1 tbsp doenjang; Sesame oil, appropriate amount; Water, enough to cover (approx. 1 cup); 1 green onion; A little chopped chives (optional); 1/2 tbsp starch powder (mixed with water to make slurry); A little sesame oil

An ultra-simple mapo tofu with a thick, spicy, Chinese restaurant-style flavor using Baek Jong-won's all-purpose sauce and a spoonful of doenjang, without doubanjiang.

Recommended for

Those who want to easily make Chinese restaurant-style mapo tofu at home without doubanjiang.
Those who want to quickly make a delicious rice bowl dish using an all-purpose sauce.
Those who want to stimulate their appetite with a savory and spicy side dish for rice.

15 min Difficulty Easy Meat & mains

Main ingredients

tofuground porkdoenjanggreen onioncornstarch

Ingredients needed 2 servings

1 block tofu (for stew or pan-frying)
1/2 cup ground pork
1/2 cup all-purpose sauce
1 tbsp doenjang

Shop ingredients on Coupang(Ad)

tofu ground pork doenjang green onion cornstarch

Park Eun-young's Mapo Tofu

A smooth and spicy Chinese-style mapo tofu with rich flavor from chili oil and doubanjiang

15minEasyMeat & mains

tofugreen oniongarlicground porkchili oil

Chinese-stylespicyrice companion

Yeo Kyung-rae's Mapo Tofu

A Korean-style mapo tofu with deep flavor from doubanjiang and ground meat, as taught by master Chinese chef Yeo Kyung-rae.

15minEasyMeat & mains

TofuGround porkGreen onionGarlicGinger

EasyRice killerMeat dish

Sesame oil, appropriate amount

Water, enough to cover (approx. 1 cup)

1 green onion

A little chopped chives (optional)

1/2 tbsp starch powder (mixed with water to make slurry)

A little sesame oil

Recipe

Dice the tofu into bite-sized cubes and finely chop the green onion and chives.
Generously coat a pan with cooking oil and add the chopped green onion to create a fragrant green onion oil.
Once the green onion is fragrant, add the ground pork and stir-fry, breaking up any clumps.
Continue to stir-fry the pork until it releases enough oil and becomes golden brown and crispy to maximize its savory flavor.
When the pork is sufficiently cooked, add water to cover, then stir in the all-purpose sauce and doenjang until well combined.
Once the sauce comes to a boil, add the diced tofu and simmer, being careful not to break the tofu, allowing it to absorb the flavors.
Gradually add the starch slurry (made by mixing starch powder and water) while stirring until the desired thick consistency is reached.
Just before turning off the heat, add the chopped chives and a drizzle of sesame oil for added aroma and flavor.

Dice the tofu and finely chop the green onion and chives.
Stir-fry green onion and ground pork in oil until golden brown, then add water, all-purpose sauce, and doenjang and bring to a boil.
Add tofu and simmer, then thicken with starch slurry and finish with sesame oil and chives.

Cooking tips

Use pork with a moderate amount of fat for a richer, savory flavor.
Don't just stir-fry the pork; cook it until the oil is rendered and the protein is slightly browned and stuck to the pan for a deeper flavor.
Doenjang is key to the savory, umami flavor of Korean-style mapo tofu, so it's recommended not to omit it.
To prevent lumps, add the starch slurry gradually while stirring constantly until the desired thickness is achieved.

Ttukdak Hyung's Mapo Tofu

Spicy and savory mapo tofu made with soft tofu and ground pork, perfect as a side dish or served over rice.

55minNormalMeat & mains

tofuground porkgreen onionred pepper powdergreen chili pepper

home mealspicyChinese-style

Yeo Kyung-ok's Mapo Tofu

Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce

20minNormalMeat & mains

soft tofuground porkgreen oniongarlicginger

rice thiefspecial occasionsolitary meal

Hwang Jin-sun's Mapo Tofu

Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.

15minNormalMeat & mains

TofuMinced meatGreen onionMinced garlicMinced ginger

Numbing flavorSichuan cuisinePerfect rice companion