K-FOODRECIPE
Menu
Recipes Saved recipes
Recipes
Rice dishes · Korean home cooking

Korean-style mapo tofu rice bowl

A quick Korean pantry version of mapo tofu over rice, made with gochujang and a little doenjang. The mushroom alternative is measured explicitly.

25 min2 servings6 stepsDifficulty: Easy
Korean-style mapo tofu rice bowl

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Firm tofu is unavailable

    Use instead
    Soft block tofu
    Substitute quantity
    1 packReference quantity: 300 g

    Cut larger cubes and fold very gently so it does not break. Avoid dessert tofu or a liquid tofu drink.

  • Substitute available

    If Cooked short-grain rice is unavailable

    Use instead
    Cooked long-grain rice
    Substitute quantity
    2 small bowlsReference quantity: 300 g

    Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.

  • Substitute available

    If Ground pork is unavailable

    Use instead
    Finely chopped fresh mushrooms
    Substitute quantity
    1 paper cupReference quantity: 70 g

    Saute until their released liquid evaporates, about 4–5 minutes, then follow the same sauce method. This makes a mushroom-tofu version.

  • Essential

    This home version uses Korean chilli paste rather than Sichuan doubanjiang; the flavour is different and still spicy.

  • Substitute available

    If Doenjang is unavailable

    Use instead
    Miso paste
    Substitute quantity
    1 small teaspoonReference quantity: 6 g

    Use the same amount. Miso tastes milder and sweeter; taste before adding any extra salt.

  • Substitute available

    If Regular soy sauce is unavailable

    Use instead
    Reduced-sodium soy sauce
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Essential

    Use for simmering the tofu and sauce.

  • Essential

    Mix separately with the starch while cold, then stir into the simmering sauce.

  • Substitute available

    If Potato starch is unavailable

    Use instead
    Cornstarch
    Substitute quantity
    1 small teaspoonReference quantity: 3 g

    Mix with the same cold water and stir into the bubbling sauce. The texture will be slightly different.

  • Essential

    Use to saute the minced filling.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Drain the tofu and cut into cubes about 2 cm wide. Mince the garlic and chop the spring onion. Warm the cooked rice separately. Keep raw ground pork and its utensils separate from the tofu and rice.

    Drain the tofu and cut into cubes about 2 cm wide. Mince the garlic and chop the spring onion. Warm the cooked rice separately. Keep raw ground pork and its utensils separate from the tofu and rice.

  2. Step 2

    Step 2: Mix gochujang, doenjang, soy sauce and half a paper cup of water in a bowl. In a separate small cup, mix the starch with 1 eating spoon of cold water until smooth.

    Mix gochujang, doenjang, soy sauce and half a paper cup of water in a bowl. In a separate small cup, mix the starch with 1 eating spoon of cold water until smooth.

  3. Step 3

    Step 3: Warm the oil in a pan over medium heat. Add the ground pork and break it into small pieces. Cook for 4–5 minutes until no raw pink remains, then add garlic and stir for 20 seconds. Ground pork must reach 71°C.

    Warm the oil in a pan over medium heat. Add the ground pork and break it into small pieces. Cook for 4–5 minutes until no raw pink remains, then add garlic and stir for 20 seconds. Ground pork must reach 71°C.

  4. Step 4

    Step 4: Pour in the chilli-bean sauce and bring to a full simmer. Add the tofu cubes and simmer gently for 3–4 minutes, spooning sauce over them. Fold rather than vigorously stirring so the tofu stays in cubes.

    Pour in the chilli-bean sauce and bring to a full simmer. Add the tofu cubes and simmer gently for 3–4 minutes, spooning sauce over them. Fold rather than vigorously stirring so the tofu stays in cubes.

  5. Step 5

    Step 5: Stir the cold starch slurry again and pour it gradually into the bubbling sauce. Cook for 1 minute, folding gently until the sauce lightly coats a spoon. Stop adding slurry if it is already thick enough.

    Stir the cold starch slurry again and pour it gradually into the bubbling sauce. Cook for 1 minute, folding gently until the sauce lightly coats a spoon. Stop adding slurry if it is already thick enough.

  6. Step 6

    Step 6: Divide the warm rice between two bowls. Spoon the hot tofu and fully cooked filling over it and add spring onion if using. Serve immediately with a spoon; the tofu centre may be very hot.

    Divide the warm rice between two bowls. Spoon the hot tofu and fully cooked filling over it and add spring onion if using. Serve immediately with a spoon; the tofu centre may be very hot.

03 / Enjoy your meal

Finished dish

Finished dish: Korean-style mapo tofu rice bowl
Korean-style mapo tofu rice bowl
Helpful tips

This is a Korean home adaptation, not a claim to reproduce Sichuan mapo tofu. Use cooked rice. Ground pork must reach 71°C; for a mushroom version check sauce ingredients if avoiding animal products. Potato starch and plain flour are not interchangeable for this slurry. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Divide the warm rice between two bowls. Spoon the hot tofu and fully cooked filling over it and add spring onion if using. Serve immediately with a spoon; the tofu centre may be very hot.

Serve it with