Chinese-Korean fusion?

Another dish that David makes frequently is mapo tofu.  This is a Chinese dish made with ground pork and tofu in a spicy chili, bean-based sauce and often contains peas.  He cheats by using pre-made sauce, but adds his “secret ingredients” to make it his own and it doesn’t taste like it came out of a package.  His “secret ingredients” are also what makes it Chinese-Korean fusion.  He adds gochujang (hot pepper paste), a Korean condiment made from red chili powder, glutinous rice powder and powdered fermented soybeans, for an extra kick and dwengjang (soybean) paste for extra soybean flavour.

David’s ingredients.

The “secret ingredient”.

Throw it all together.

Presto!  Dinner is served.

Not bad for a Korean guy cooking Chinese food.


  • 1 clove garlic, minced
  • 1 pound ground pork
  • 1 package of medium firm tofu
  • frozen peas
  • 1 package of mapo tofu sauce
  • 1 tsp gochujang
  • 1 tbsp dwengjang paste
  1. Heat wok/pan on medium-high.
  2. Add bit of oil and minced garlic.
  3. Add ground pork and stir to break up large clumps.
  4. Add the frozen peas when the pork is half cooked.
  5. When pork is almost cooked, add tofu.
  6. Add mapo tofu sauce and stir to combine.
  7. Lower heat to simmer and add “secret ingredients”.
  8. Mix well and cook a couple of minutes.
  9. Turn off heat and set aside to cool for a bit before serving.

Notes and Tips:

Celery can be used in place of peas to add crunchiness to the dish.


7 thoughts on “Chinese-Korean fusion?

  1. It looks absolutely delicious. I’ll be making Shabu Shabu on Sunday: Japanese origins, but first tasted in Korea, so you can bet there will be Kimchi on the side. But I’m going to keep this recipe in mind. I’ve been afraid to cook tofu, since I never have, but I will make the attempt since this recipe seems nice and simple.
    thanks for sharing. (:

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