{"id":775,"date":"2025-02-04T03:04:46","date_gmt":"2025-02-04T03:04:46","guid":{"rendered":"https:\/\/dahnaskimchi.com\/?p=775"},"modified":"2025-02-05T03:56:42","modified_gmt":"2025-02-05T03:56:42","slug":"11-%eb%a7%88%ed%8c%8c%eb%91%90%eb%b6%80%eb%91%90%eb%b6%80%ed%83%95","status":"publish","type":"post","link":"https:\/\/dahnaskimchi.com\/en\/11-%eb%a7%88%ed%8c%8c%eb%91%90%eb%b6%80%eb%91%90%eb%b6%80%ed%83%95\/","title":{"rendered":"10. Mapo Tofu (Tofu Soup)"},"content":{"rendered":"

gluten free<\/mark><\/p>\n\n\n\n

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The most important ingredients in Tofu soup<\/p>\n\n\n\n

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  • One block of tofu<\/li>\n\n\n\n
  • 200g of marinated pork ( leftover from step8 )<\/li>\n\n\n\n
  • Marinade for 200g of pork (1T cooking wine, 1\/2T Korean soy sauce, 1t banana syrup, 1\/2t ginger power)<\/li>\n\n\n\n
  • Using sliced pork instead of minced pork enhances the texture and makes the dish taste even better.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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    • A handful of cabbage (Tofu soup tastes better with cabbage.)<\/li>\n\n\n\n
    • Carrots (a bit)<\/li>\n\n\n\n
    • Mushroom (A little bit)<\/li>\n\n\n\n
    • Red bell pepper (a bit) (instead of onions)<\/li>\n\n\n\n
    • Jalapeno<\/li>\n\n\n\n
    • Red jalapeno<\/li>\n\n\n\n
    • Mince 4 clovess of garlic finely.<\/li>\n\n\n\n
    • Finely chop 3 stalks of scallions (green onions)<\/li>\n\n\n\n
    • I am happy today because I have all the vegetables I want.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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      • Olive oil<\/li>\n\n\n\n
      • Korean soy sauce<\/li>\n\n\n\n
      • Sesame oil<\/li>\n\n\n\n
      • Korean powdered red pepper 2-3T<\/li>\n\n\n\n
      • Starch water (1T starch + 3T water)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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        • Pour enough olive oil and saute the garlic first.<\/li>\n\n\n\n
        • Using homemade chili oil instead of olive oil enhances the aroma and gives the dish a deeper, richer flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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          • When the garlic sizzles in the oil, add the meat and cook it while turning it back and forth until evenly done. <\/li>\n\n\n\n
          • It's best to fully cook the meat before adding the vegetables. <\/li>\n\n\n\n
          • I tend to add a generous amount of meat to my mapo tofu. <\/li>\n\n\n\n
          • I tend to add a lot of meat for my husband, who loves it, and thanks to that , the broth has a richer flavor.<\/li>\n\n\n\n
          • When stir- frying the meat, adding 1 tablespoon of cooking wine helps remove any gamey smell. ( But since I already used wine for the marinade, I'll skip it today.)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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            • When the meat is almost done cooking. <\/li>\n\n\n\n
            • Add the vegetables, sprinkle 2-3 pinches of salt, and stir-fry.<\/li>\n\n\n\n
            • I always season with both salt and soy sauce because I like the taste of soy sauce but don't like it to be too strong.<\/li>\n\n\n\n
            • Add 1 tablespoon of chili power and stir-fry together. <\/li>\n\n\n\n
            • Add 1 tablespoon of Korean soy sauce and stir-fry again. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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              • Pour just enough water to submerge the ingredients, then add the sliced tofu.<\/li>\n\n\n\n
              • Add 1 more tablespoon of chili power.<\/li>\n\n\n\n
              • Add 1 more tablespoon of Korean soy sauce.<\/li>\n\n\n\n
              • Then, cover the lid, and let it simmer over medium-low heat for at least 5 minutes to infuse the broth with flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                • After simmering for more than 5 minutes, open the lid and stir gently to submerge the tofu in the broth.<\/li>\n\n\n\n
                • Taste the broth and adjust the seasoning as needed<\/li>\n\n\n\n
                • Pour in the starch water to thicken the broth, then turn off the heat.<\/li>\n\n\n\n
                • After turning off the heat , drizzle 1 tablespoon of sesame oil.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                  • Before serving, sprinkle the chopped green onions over the hot Mapo Tofu broth.<\/li>\n\n\n\n
                  • This amount is enough for 3 servings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                    • Today, I cooked at home and packed it in a glass container as a lunchbox. I heated it in the microwave for 2 minutes at the store before eating.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                      • Mapo Tofu is spicy, but it really makes you crave some kimchi. <\/li>\n\n\n\n
                      • My husband, who loves meat, had a lot of meat, while I served myself more tofu. I took multiple servings to eat while it was still warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                        • I have experimented with various Mapo Tofu recipes for quite a long time, trying everything from commonly used Doubanjiang sauce to premium ingredients. I have also tried adding doenjang (fermented soybean paste) and gochujang (Korean red pepper paste).\nThe recipe I made today is the most delicious to me and suits my taste best. It's a clean-tasting tofu stew without any Doubanjing sauce or artificial seasonings. That's why, to be honest,I prefer calling it \"Tofu soup\" rather than \"Mapo Tofu\".<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

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