Main ingredients 🥩
stew tofusnailsgreen oniongarlicgreen chili peppercarrotchili oilsojudoubanjiangcornstarch
Lee Yeon-bok's Snail Mapo Tofu
A simple and quick mapo tofu with chewy snails instead of minced meat, enhancing the texture.
🙋 Recommended for
- ⭐ Those who enjoy a unique, chewy texture in their mapo tofu rice bowls
- ⭐ Those looking to create a high-quality one-dish meal in a short amount of time
Ingredients needed 🛒2 servings
- stew tofu 1 block
- pre-cooked snails 1 cup
- green onion 1/2 bunch
- garlic 3 cloves
- green chili pepper 1
- carrot a little
- chili oil 3 tablespoons
- soju (or soju) 1 tablespoon
- water 200ml
- doubanjiang 0.5 tablespoon
- sugar 0.5 tablespoon
- slurry (cornstarch mixed with water) a little
Recipe 🍳
- Cut the tofu into even 1.5cm cubes.
- Chop green onion, garlic, green chili pepper, and carrot finely to prepare the vegetable ingredients.
- Heat 3 tablespoons of chili oil in a pan, then sauté the chopped green onion and garlic until fragrant.
- Add the chopped carrot and green chili pepper, stir-fry together, then pour in 1 tablespoon of soju to remove any off-odor.
- Pour in 200ml of water and add the cut tofu, then bring to a boil.
- Add 0.5 tablespoon of doubanjiang and 0.5 tablespoon of sugar, season well, and simmer gently for a moment to allow the sauce to penetrate.
- Gradually add the slurry in small portions while stirring continuously to avoid clumping, adjusting the thickness to your preference.
- Finally, add the clean, rinsed snails and gently toss with the sauce just until slightly cooked through, then serve.
- Dice the tofu and chop green onion, garlic, chili pepper, and carrot.
- Heat chili oil in a pan, sauté the chopped vegetables, then add soju.
- Add water, tofu, doubanjiang, and sugar, and simmer briefly.
- Add the slurry to thicken the sauce.
- Finally, add the snails and gently mix to finish.
Cooking tips 💡
- Use firm stew tofu rather than soft silken tofu, as it holds its shape better during cooking.
- When adding the slurry, do not pour it all at once—add gradually while checking the consistency and stirring slowly.
- Snails become tough if overcooked, so always add them only at the very end, just before turning off the heat, and lightly toss to warm through.
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