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
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).
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.
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
- slice up the green parts of the green onions.
- Put aside for serving.
- 1/2 tablespoon flour (what i had) or cornstarch mixed with 1 tbsp water
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
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:
-
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)
-
Add the marinated pork from prep 2, then cook it - another 3 minutes. more stirring.
-
Add the small bowl from prep 3. keep stirring, 2 minutes.
-
Add in 1 1/2 cups water, bring it to the boil (should be almost immediately) and add the tofu. Cook for ~5 minutes.
-
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.
-
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.
- 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.
- 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