Step 1

Step 2

Now, let’s make the special sauce that will define the flavor of your Mapo Tofu. In a large bowl, combine 5 Tbsp soy sauce, 3 Tbsp cooking wine, 2 Tbsp oyster sauce, 4 Tbsp water, 2 Tbsp honey, and 1 Tbsp Doubanjiang for that essential spicy kick. Mix them well. Add the pre-minced vegetables and stir everything together evenly. Your delicious Mapo Tofu sauce is ready!

Step 3

It’s time to cook the Mapo Tofu. Preheat your pan and add a generous amount of oil. Carefully place the block of silken tofu into the hot oil. Handle the tofu gently to prevent it from breaking apart as it cooks.

Step 4

Once the silken tofu starts to cook slightly in the pan, gently pour the beaten egg mixture (from 3 eggs) around the tofu. As the egg cooks with the tofu, it will add a richer, creamier texture and flavor.

Step 5

When the tofu is lightly golden and cooked with the egg, carefully cut it into bite-sized pieces. Then, generously pour the prepared Mapo Tofu sauce over the tofu. Simmer gently until the sauce thickens slightly and coats the tofu beautifully. Serve hot over steamed rice for a truly delightful meal!

Step 6

Step 7

To ensure the sauce evenly coats the chicken, cut the large pieces of boneless chicken into smaller, bite-sized pieces. This step is crucial for maximum flavor absorption.

Step 8

Now, let’s create the sweet, sour, and spicy sauce that makes Kkanpunggi so irresistible! In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp cooking wine, 1 Tbsp oyster sauce, and 3 Tbsp vinegar. Mix well. You can add a pinch of salt and pepper to adjust the seasoning to your preference. This golden ratio sauce will elevate your Kkanpunggi!

Step 9

Heat your pan thoroughly and add a generous amount of olive oil. Tear the dried red chilies into large pieces and add them to the hot oil. This will infuse the oil with a subtle spicy aroma, enhancing the overall flavor of the Kkanpunggi.

Step 10

Once the chilies are fragrant, add the minced garlic and sliced leeks. Sauté until aromatic. Then, add 1 Tbsp of chili powder and stir-fry over low heat, being careful not to burn it. This creates a flavorful chili oil base.

Step 11

Add the chopped green and red chili peppers to the pan and stir-fry briefly. You’ll notice a pleasant spicy aroma and the dish will become more visually appealing. Stir-fry just enough to soften the peppers slightly, keeping them crisp.

Step 12

Add the prepared chicken pieces to the pan and stir-fry until lightly crisped on the outside. Once the chicken is slightly browned, pour in all the prepared Kkanpunggi sauce. Increase the heat to high and stir-fry quickly, tossing to coat the chicken evenly. Stir-frying quickly prevents the sauce from burning and ensures a crispy exterior with a moist interior.

Step 13

Finally, add the chopped scallions and give everything a quick toss. Your delicious Kkanpunggi is ready! Serve immediately for the best texture – crispy chicken with a glossy, flavorful sauce.

Step 14

Step 15

Heat a generous amount of oil in a pan. Add the coated pork and stir-fry until it’s golden brown. Break up any clumps of pork with chopsticks as you fry. Ensure the pork is nicely browned and slightly crispy on the outside.

Step 16

Remove the fried pork from the pan and place it on paper towels to drain excess oil. Using the remaining oil in the pan, add the sliced white part of the leek and 1/2 Tbsp minced garlic. Sauté until fragrant. The aroma of the leeks and garlic will enhance the flavor of the black bean sauce.

Step 17

Once the leeks and garlic are fragrant, add the instant black bean paste (Jjajang) and stir-fry together. Cook until the sauce becomes slightly drier and its aroma intensifies.

Step 18

Finally, return the fried pork to the pan and toss it with the black bean sauce. Add 1/3 Tbsp of oyster sauce for an extra layer of umami. Stir everything together until well combined. Your delicious Jjajang Yuksa is complete! It’s perfect for mixing with rice.