(chopping)
(bright music)
Hi everybody!
Do you like tofu?
Here you go.
Today, I'm going to make a really delicious
and simple and cheap recipe.
It's called Mapa-dubu in Korean,
in English, mapo tofu.
I posted this recipe long time ago, years ago,
but at that time, I used oyster sauce to make it salty,
and also I used some dried red chili peppers,
and I used chicken.
Mapo tofu is originated from China,
but today's recipe is another version.
This is a more Koreanized Mapa-dubu.
With all Korean ingredients, you can make really delicious
hearty food that you can share with your family members.
First, I want to make really delicious oil.
Garlic and ginger infused oil.
I want to show you this.
Just the other day, I went to a grocery store,
usual grocery store, look at that!
This is bigger than my fist, isn't it?
This is garlic.
Usual garlic's size is this.
I couldn't believe it, and it's also heavy.
Once I saw this, I wanted to show it to my viewers.
That's why I brought this,
and also I'm going to use this.
Look at that, oh my!
So big!
(laughing)
Heavy.
This is...
This is one clove of garlic, usual garlic.
You guys use, of this size, four
cloves of garlic for this recipe.
As long as I show you, I will use this.
I'll just cut around four cloves.
I think this is more than four cloves.
Cut off this bruised part.
Smells like garlic! And ginger...
One teaspoon of ginger.
Let's heat up the pan.
Now, my pan is heated, add three tablespoons of vegetable oil.
One, two, three.
Add garlic and ginger here.
Just around one minute.
Cook over medium high heat,
until this garlic and ginger is a little crispy.
(sizzling)
This cut is pork shoulder.
And I'll just stir this.
You see?
Already it looks just a little crunchy.
Stop cooking.
I don't want to burn garlic and ginger.
Cook just around one minute, until crispy,
and then I will add my pork.
This is 8 ounce (226 grams) pork shoulder,
but you can also use pork belly.
Cut into really small cubes.
My pork is cut, I'm going to turn on the heat again.
And, let's add pork.
(sizzling)
I keep stirring until this pork is crispy.
Very important.
Add one teaspoon salt.
And ground black pepper, half a teaspoon.
(sizzling)
So next, vegetables we are going to use:
onion, green onion, and green chili pepper.
This green chili pepper is not very spicy.
Cut into around a half inch.
This is, later I will use it as a garnish.
And green chili pepper.
And have to stir this again.
So now, I cut these into 1/2 inch (1.3 cm) long,
green onion and green chili pepper. Now let's cut onion.
We've got to use around one cup of onion.
This is...
Cut into chunks.
These are all the vegetables we are going to use.
And then, I will add one tablespoon
hot pepper flakes (Korean gochugaru)
to give it a more smoky flavor,
and give some heat.
(sizzling)
And stir this, you see, all bubbles are coming up.
Nice!
And then, vegetables.
(sizzling)
Look at that!
It looks awesome.
Isn't it?
Even this smells really good now!
By the way, you can replace pork with chicken or beef.
Or, if you are vegetarian, what are you going to use?
Mushrooms.
Nice.
1 tablespoon soy sauce.
About 2 tablespoons or 3 tablespoons of hot pepper paste.
Wow, yummy, it looks shiny!
Shiny and it smells really great!
Even before the tofu is coming,
we should make everything delicious.
Then, I will add this chicken stock.
Use unsalted chicken stock or chicken broth.
Use 1 cup (240 ML).
We are going to make a slurry.
Combine 1/4 cup chicken stock
and 1 tablespoon potato starch.
All my vegetables are bubbling now.
And then tofu, we've got to add tofu.
This time, I use soft tofu,
but you can use also medium, or even firm tofu.
It's okay.
(upbeat music)
Add this tofu.
I cut this tofu into small pieces,
so that when I eat this, I just scoop this tofu
including all vegetables and broth,
and put on my rice and then mix and then eating.
So easy!
So tofu size should be small.
Stir gently.
Now around 2 minutes after cooking, tofu is all cooked,
and hot.
This is the slurry.
So let's add here.
Nice.
And, last touch, one teaspoon sesame oil!
Hey, I changed my sesame oil bottle.
How do you like it? (laughs)
1 teaspoon.
Nice, it looks so delicious.
And chopped green onion.
Just sprinkle.
Korean-style Mapadubu is done!
It took only 10 minutes!
Delicious, I guarantee.
How do I know?
I make this all the time!
(bright music)
(giggles)
My rice.
Sukju-namul, mung bean sprouts.
Wow, so good.
So good.
Mmmm!
Tofu is very tender and smooth and soft,
and the broth is very smoky, spicy, and savory.
Crunchy vegetables and onions' sweetness.
I didn't even add any sugar, but it's sweet enough.
So today, we made Korean-style Mapadubu.
In English mapo tofu.
Enjoy my recipe.
See you next time!
Bye!
(bright music)