Easy Mapo Tofu Rice Bowl (No Doubanjiang)
Mapo Tofu Rice Bowl Made Without Doubanjiang, Inspired by Baek Jong-won’s Recipe
Don’t worry if you don’t have doubanjiang at home! This recipe, inspired by Baek Jong-won’s method, uses gochujang, doenjang, and soy sauce to create a deeply flavorful mapo tofu rice bowl. The tender tofu and savory ground pork coated in a spicy-sweet sauce are incredibly satisfying over rice. This easy-to-follow guide is perfect for anyone, from busy students to novice cooks, to enjoy a delicious and impressive meal.
Mapo Tofu Sauce & Main Ingredients- Firm Tofu (for pan-frying) 1 block (340g)
- Ground Pork 250g
- Green Onion 1/2 stalk
- Onion 1/2 medium
- Minced Garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Soy Sauce 1 Tbsp
- Oyster Sauce 1 Tbsp
- Brown Sugar 0.5~1 Tbsp (adjust to taste)
- Water 2~2.5 cups (paper cup standard)
- Cooking Oil adequate amount
- Warm Cooked Rice (for serving) adequate amount
Starch Slurry (for thickening)- Cornstarch or Potato Starch 1 Tbsp
- Water 3 Tbsp
Pork Marination- Mirin or Rice Wine 1 Tbsp
- Black Pepper a pinch
- Cornstarch or Potato Starch 1 Tbsp
- Water 3 Tbsp
Pork Marination- Mirin or Rice Wine 1 Tbsp
- Black Pepper a pinch
Cooking Instructions
Step 1
First, let’s remove excess moisture from the ground pork and marinate it. Place the 250g of ground pork on a paper towel and gently press to absorb the blood. Then, mix in 1 Tbsp of mirin or rice wine and a pinch of black pepper. Let it marinate for about 10 minutes.
Step 2
For the tofu, use a firm block (340g) suitable for pan-frying. Cut it into bite-sized pieces, about 1.5-2cm cubes. Cutting them larger helps prevent them from breaking apart during cooking and improves texture.
Step 3
Let’s prepare the vegetables. Finely chop the 1/2 green onion and mince the 1/2 onion. Having your ingredients prepped makes the cooking process much smoother.
Step 4
Now, let’s make the key sauce! In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 0.5~1 Tbsp brown sugar (adjust sweetness to your preference!), and 1 Tbsp minced garlic. Mix thoroughly. It might seem a bit thick initially, but keep mixing until you have a well-combined, flavorful sauce.
Step 5
Next, we’ll make the starch slurry to thicken the mapo tofu sauce. In a small bowl, whisk together 1 Tbsp of cornstarch (or potato starch) and 3 Tbsp of water until smooth and no lumps remain. You can adjust the amount of slurry later based on desired consistency.
Step 6
Now, let’s start cooking! Heat a generous amount of cooking oil in a pot or deep pan over medium-low heat. Add the chopped green onions and stir-fry until fragrant to create ‘green onion oil’. Once aromatic, add the minced onion and sauté until translucent.
Step 7
When the onions become translucent, add the marinated ground pork. Turn the heat up to high and stir-fry. Use a spatula or chopsticks to break up any clumps of pork and ensure it cooks evenly, becoming crumbly. Continue to cook until the pork is completely browned.
Step 8
Once the pork is fully cooked, add all of the prepared sauce to the pan. Stir-fry quickly over high heat, mixing the sauce with the pork to prevent burning. Cook for about 1-2 minutes to allow the flavors to meld.
Step 9
It’s time to add the liquid. Pour in about 2 to 2.5 cups of water (using a paper cup as a measure). Use a spatula to scrape up any bits stuck to the bottom of the pan and stir well. Bring to a rolling boil over high heat. Once bubbling vigorously, reduce the heat to medium and carefully add the cut tofu.
Step 10
After adding the tofu, let it simmer undisturbed for 2-3 minutes to allow the tofu to absorb the flavorful sauce. Then, gently stir with a spatula while simmering over medium-low heat. This prevents the tofu from breaking apart while ensuring the sauce evenly coats it.
Step 11
Finally, let’s achieve the perfect sauce consistency. As the sauce reduces and starts to thicken, gradually add the starch slurry a tablespoon at a time, stirring quickly with a spatula. It’s crucial to add it slowly and stir continuously until you reach your desired thickness.
Step 12
Once the sauce has reached a wonderfully thick consistency, your mapo tofu rice bowl is ready! Scoop a generous portion of the mapo tofu sauce over a bed of warm rice. For an extra touch, garnish with a little more chopped green onion. Enjoy your homemade, restaurant-quality mapo tofu rice bowl!
