Korean Mapo Tofu Recipe: Season 4, Ep. 13

ChefJulieYoon's picture

Apr. 25, 2016

I love classic Mapo Tofu, which is predominantly known as a Chinese dish, but this Korean dish is just as nice. Little cubes of tofu and ground pork are simmered in a spicy sauce and served over rice. Its everything you need in one easy dish.


Firm tofu 16 Ounce (1 package, cut into
Ground pork/Ground beef 8 Ounce
Onion 1/2 Medium , dice
Minced garlic 1 Tablespoon
Minced ginger 1 Teaspoon
Scallions 2 , thinly sliced (divided)
Green bell pepper 1/2 , dice
Red chili pepper 1 , thinly sliced (Korean long hot)
Salt and pepper To Taste
Toasted sesame seeds 1 Tablespoon (for garnish)
For spicy sauce
Vegetable oil 2 Tablespoon
Gochugaru 2 Tablespoon (Korean red chili pepper flakes)
Soy sauce 2 Tablespoon (plus more if needed at the end)
Gochujang 1 Tablespoon (Korean red chili pepper paste)
Doenjang 1 Tablespoon (Korean fermented soybean paste)
Sugar 2 Teaspoon
Water 1 Cup (16 tbs) (or more of needed)
Cornstarch 1/2 Tablespoon (mixed with 1 tablespoon water)
Salt and pepper To Taste
Sesame oil 1 Tablespoon (to add at the end)



Heat a large pan with 2 tablespoons of oil over medium high heat. Add the onion, garlic, ginger, half of the chopped scallions, and Gochugaru. Saute until softened, about 2-3 minutes.

Add the ground pork, and sprinkle lightly with salt and pepper. Break it up with a wooden spoon and cook until the meat is no longer pink, about 3 minutes.

In a small bowl, stir together the soy sauce, sugar, Doenjang, and Gochujang. Add to the meat and stir to coat, about 1 minute. Add both of the peppers and cook briefly until slightly softened, about 1 minute.

Add 1 ½ cups of water to the pan, and bring it to a boil. Add the tofu to the pan, and spread into a single layer. Cook for 4-5 minutes, stirring once in awhile, to make sure the tofu doesn’t stick to the pan.

Stir in the cornstarch slurry mixture to thicken the sauce, and then the sesame oil. Cook for another minute, or until slightly thickened. Season with salt and pepper or more soy sauce to taste if needed.


Garnish with the sesame seeds and remaining chopped scallions, and serve hot over rice.

Recipe Summary

Difficulty Level: Medium
Servings: 3

Nutrition Facts

Serving size

Calories 588Calories from Fat 371

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1185 mg49.38%

Total Carbohydrates 27 g9%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet