Spicy Korean Mapo Tofu: Easy Mapo Dubu Recipe (마파두부)
Korean Mapo Tofu, also known as Mapo Dubu (마포두부), is a popular dish that has its roots in Chinese cuisine but has been adapted to suit Korean tastes. This spicy, savory, and slightly sweet dish features tofu braised in a flavorful sauce with minced meat and vegetables. Its bold flavors and comforting texture have made it a beloved dish in Korean homes and restaurants alike.
The name “Mapo” comes from the Chinese characters 麻婆, which refer to a pockmarked old lady who supposedly created the dish. In Korea, the dish has been embraced and modified with the substition of Korean red pepper paste (gochujang) and flakes (gochugaru) over doubanjiang and sichuan peppercorns, giving it a distinctly Korean twist. Taking modifications even further, and to suit your own tastes, you can use a variety of ground meats such as chicken, beef, or even turkey rather than pork. In my family we also added frozen peas and carrots or diced zucchini.
Today, Mapo Dubu remains a popular choice for a quick, satisfying meal that packs a flavorful punch. Its versatility allows it to be customized to individual tastes, making it a go-to dish for many Korean families and food lovers.
Why You’ll Love This Recipe
- Spicy, savory, and slightly sweet flavors that are addictively delicious
- Soft, silky tofu contrasts beautifully with the rich, meaty sauce
- Easily adaptable to your preferred spice level
- Quick and easy to make with simple ingredients
- Perfect for a comforting weeknight dinner or impressive meal for guests
- Reheats well for tasty leftovers
What is Mapo Dubu?
Korean Mapo Tofu, Mapo Dubu (마포두부) is a spicy Korean variation of a popular Chinese dish featuring tofu braised in a savory, spicy sauce with minced meat and vegetables. The sauce is typically made with a combination of Korean red pepper paste (gochujang), red pepper flakes (gochugaru), soy sauce, garlic, and other aromatics. The dish is often served bubbling hot, topped with green onions and sometimes a raw egg to be mixed in.
Ingredients
- 2 tbsp vegetable oil
- 4 cloves garlic minced
- 1 inch ginger grated
- 1/2 lb ground meat pork, beef, or chicken
- 1 tbsp korean red pepper flakes (gochugaru)
- 1 onion diced
- 4 green onion(s) sliced
- 1 tbsp soy sauce
- 2 tbsp korean red pepper paste (gochujang)
- 1 tbsp sugar
- 1 1/4 cup broth chicken or beef
- 1 package tofu drained and cut into 1-inch cubes
- 1 tbsp potato starch
- 1 tbsp sesame oil
For Serving
- cooked rice
- Raw egg yolk optional
Instructions
- Heat a large skillet or wok over medium high heat.
- Add vegetable oil, garlic, and ginger, stirring for 1 minute until the garlic lightly browns.
- Add the meat, korean red pepper, salt, and black pepper, and cook for 2 minutes until meat is cooked through and starts to brown.
- Add onion and two thirds of the green onions (and peas and carrots if using) to the skillet and cook until softened, 3 minutes.
- Stir in soy sauce, red pepper paste, sugar, and one cup of broth and stir, cooking for 2 minutes until simmering.
- Gently add the tofu cubes to the skillet and mix carefully, folding in the tofu. Be careful not to break up the tofu too much. Cook for an additional 3 minutes until the tofu is heated through.
- While the tofu is cooking, combine the remaining 1/4 cup broth and potato starch in a small bowl and mix into a slurry.
- Add the slurry to the mapo tofu and stir to thicken.
- Add sesame oil and remove from heat
- Garnish with remaining green onions and serve hot with rice. If desired, top each serving with a raw egg yolk to be mixed in.
Notes
Recipe Tips
- Use soft tofu
- Don’t stir too much
- Adjust spice to taste
- Keep heat moderate
- Serve immediately
Serving Suggestions
Serve with:- Steamed rice
- Kimchi
- Extra chili oil
- Korean side dishes
- Fresh vegetables
- Additional sauce
Variations
- Substitute crushed chili peppers in place of gochugaru
- Substitute sambal in place of gochujang
- Substitute mushrooms in place of meat for a vegetarian version
- Add peas and carrots
- Add other vegetables
Storage
- Keeps 2-3 days refrigerated
- Store in airtight container
- Reheat gently
- Add water if needed
- Don’t freeze
- Best eaten fresh
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
