Korean Mapo Tofu

korean_mapo_tofu.md

Korean Mapo Tofu

Ingredients

Note: All ingredients are repeated in their sections below.

• 2 tbsp oil (I used grapeseed, probably canola / vegetable oil would be fine too)
• 200g (ish) pork mince
• 1 packet tofu (tried with both firm/silken)
• 1/2 medium onion
• 1 tbsp garlic
• 1 tbsp ginger
• 1 tbsp Doenjang 된장, (Korean fermented soybean paste)
• 1 1/3 tablespoon Gochujang 고추장 (Korean red chili pepper paste)
• 2 tablespoons chili flakes (I used ancho chilli flakes) or Gochugaru 고추가루, (Korean red chili pepper flakes #2)
• 1 2/3 tbsp maple syrup (or 2 tbsp sugar)
• 1 1/2 tbsp light/regular#1 soy sauce
• 1/2 tbsp dark soy sauce (or more light/regular so y sauce)
• 1/2 tablespoon flour (what i had) or cornstarch mixed with 1 tbsp water
• 3 small thai red chillis (or 1 red korean long hot #2)
• 3 green onions / scallions
• salt and pepper to taste
• sesame seeds for garnish, toasted if you like
• 1 tbsp sesame oil
• 1 cup white rice, rinsed until the water goes clear-ish (in a strainer/similar)
• 1 cup chicken stock
• 2 1/2 cups water

Prep 1

In a bowl:

• 200g (ish) pork mince
• 1 1/2 tbsp light/regular #1 soy sauce
• 1/2 tbsp dark soy sauce (or more light/regular soy sauce)
• salt/pepper here if you like (i skipped)

Mix together and let to stand for 20 minutes (more is fine if you're busy).

Prep 2

In a small blender:

• 1/2 medium onion (cut into large chunks)
• 1 tbsp garlic (peeled whole)
• 1 tbsp ginger (slice off the outer bark layer)
• 2 tablespoons chili flakes
• the white parts (towards the root) of the 3 green onions

Blend until all components are small and combined.

Other vegetables can be small-diced/blended - ie carrots - and added here.

Prep 3

In a small bowl (I used a plastic container of about 150ml size):

• 1 tbsp Doenjang 된장, (Korean fermented soybean paste)
• 1 1/3 tablespoon Gochujang 고추장 (Korean red chili pepper paste)
• 1 2/3 tbsp maple s yrup (or 2 tbsp sugar #2)
• 2 tbsp light soy sauce
• 3 small thai red chilis (or 1 red korean long hot #2), sliced, red parts only + the seeds

Prep 4

• slice up the green parts of the green onions.
• Put aside for serving.

Prep 5

• 1/2 tablespoon flour (what i had) or cornstarch mixed with 1 tbsp water

Cooking 1

In a medium saucepan:

• 1 cup white rice, rinsed until the water goes clear-ish (in a strainer/similar)
• 1 cup chicken stock
• 1 cup water

Turn the heat up until it starts boiling, then:

• lower heat to medium
• put the lid on
• set a timer for 17 minutes

When the timer goes off, take a fork and fluff the rice. It's ok if other things are not ready yet at this point.

Note to self: get a rice cookier

Cooking 2

Notes:

• takes about as long as the rice once the timer is on
• You may want an apron. I discovered this later.

In a wok or similar large thing:

• 2 tbsp oil (I used grapeseed, probably canola / vegetable oil would be fine too)

Then cook:

1. Heat up the oil. Once it's hot add in the contents of the blender from Prep 1 and saute for ~3 minutes (stir it a bunch)

2. Add the marinated pork from prep 2, then cook it - another 3 minutes. more stirring.

3. Add the small bowl from prep 3. keep stirring, 2 minutes.

4. Add in 1 1/2 cups water, bring it to the boil (should be almost immediately) and add the tofu. Cook for ~5 minutes.

5. Add the flour/cornstarch mixture, Stir, then add the sesame oil and cook a bit longer, until it thickens up. Taste, and adjust if you like.

6. Serve with rice and sliced green parts of the green onions & sesame seeds as you like.

Note: Don't be shy on the green onions to serve, as they will add the freshness and acidity that makes this work.

References

• http://chefjulieyoon.com/2016/04/korean-mapo-tofu/
• https://www.thespruceeats.com/mapo-tofu-recipe-695260
• #1 some brands don't have light or dark options - in my experience, these are light soy.
• #2 as per the original recipe, i haven't tried.

Notes

• This previously mentioned pre-cooking the tofu, but I skipped it the next time and it was fine.
• Prep 3 was also missing 2tbsp soy in the 1st version

test.txt

‎‎​