Spicy & Sweet Fusion Mapo Udon
A New Twist on Mapo Tofu! Fantastic Combination with Chewy Udon
Introducing a special and satisfying Mapo Udon recipe where chewy udon noodles replace rice. The spicy yet umami-rich sauce is sure to tantalize your taste buds!
Main Ingredients- Udon noodles, 2 servings (2 packs)
- 1 block of firm tofu (approx. 300g, suitable for frying or stewing)
- 300g ground pork
- 1 stalk green onion (mostly the white part)
- 1/2 medium onion
- 7-8 cloves garlic
- 2 Korean green chilies (adjust for spice preference)
Mapo Sauce Seasoning- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes, coarse flakes are great)
- 1.5 Tbsp Doenjang (Korean soybean paste, for savory depth)
- 1.5 Tbsp Sugar (adjust to taste)
- 1.5 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 1.5 Tbsp minced garlic
- A pinch of black pepper (to taste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes, coarse flakes are great)
- 1.5 Tbsp Doenjang (Korean soybean paste, for savory depth)
- 1.5 Tbsp Sugar (adjust to taste)
- 1.5 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 1.5 Tbsp minced garlic
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, meticulously prepare all your ingredients. Wash and chop the vegetables into bite-sized pieces, and mince the garlic. Crucially, in a small bowl, combine all the Mapo Sauce seasonings: gochujang, gochugaru, doenjang, sugar, mirin, minced garlic, and pepper. Mix them thoroughly beforehand; this will make the cooking process much smoother.
Step 2
Heat a generous amount of cooking oil in a well-heated pan over medium-low heat. Add the chopped green onion whites and minced garlic. Stir-fry slowly until a rich aroma of green onion and garlic is released. Be careful not to burn them; this step is about infusing the oil with flavor.
Step 3
Once the fragrant aroma develops, add the sliced onion and sauté until translucent. This process helps to bring out the natural sweetness of the onions.
Step 4
When the onions start to become transparent, add the ground pork. Break up the meat with chopsticks or a spatula as it cooks to prevent clumping. Continue to stir-fry until the pork is no longer pink and is fully cooked. (Tip: You don’t need to marinate the pork separately; the sauce will provide plenty of flavor.)
Step 5
Once the pork is almost cooked through, add all of the pre-mixed Mapo Sauce. Increase the heat to high and stir-fry quickly. Keep stirring with a spatula to prevent the sauce from burning and to ensure it coats the meat and vegetables evenly. This is key for developing a deep flavor.
Step 6
After the sauce has coated the meat well, add the diagonally sliced Korean green chilies and stir-fry for another moment to release their spicy fragrance. You can adjust the number of chilies according to your spice preference.
Step 7
Once the green chilies are slightly softened, carefully add the tofu, which has been cubed into bite-sized pieces. Gently mix everything together to avoid breaking the tofu.
Step 8
Boil the udon noodles in boiling water for just 1-2 minutes, according to the package instructions. Drain them well, then add them directly to the pan with the Mapo sauce mixture. Stir-fry for another 1-2 minutes, mixing the udon noodles, tofu, and pork together, to allow the flavors to meld. This turns it into a delicious stir-fried udon dish.
Step 9
Transfer the finished Mapo Udon to a serving bowl. For an extra touch of flavor and visual appeal, garnish with chopped green onions or sesame seeds if desired. Enjoy your delicious meal!
