Lee Yeon-bok's Snail Mapo Tofu

Name: Lee Yeon-bok's Snail Mapo Tofu
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

A simple and quick mapo tofu with chewy snails instead of minced meat, enhancing the texture.

15 min Difficulty Easy Meat & mains

Main ingredients

stew tofu snails green onion garlic green chili pepper carrot chili oil soju doubanjiang cornstarch

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stew tofu snails green onion garlic green chili pepper carrot chili oil soju doubanjiang cornstarch

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Detailed recipe

Quick recipe

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.

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.

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