Cycle 16 – Item 178

POST 5,657

2 (Wed) July 2025

Mapadububap

2.5

from Shanghai

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

solo

Try Every Rice Dish at Shanghai (see TERDS)

A fundamental shortcoming of all mapadubu dishes in Korea is that Korea doesn’t have soft tofu traditionally used in the dish.  I’ve seen one place use silken tofu (sundubu) (see 15.226 Mapo Soft Tofu with Chaofan), which is closer to the real thing, but not quite.  The vast majority of Korean-Chinese joints, including Shanghai, just use dubu made for soups (jjigae-yong), slightly softer than dubu for frying (buchim-yong), but not soft enough.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)