Korean-Style Mapo Tofu over Noodles

Mapo tofu is one of the first Sichuan dishes that I ever tasted. Tingling peppercorns in the sauce! Chili oil–covered tofu! Even though I was sweating profusely, I inhaled the mapo tofu. Traditionally, mapo tofu uses doubanjiang, spicy bean sauce, to create a savory, tangy broth. I wanted to create a similar flavor profile with Korean pantry staples, like gochujang and gochugaru. They bring different nuances of heat compared to Sichuan peppercorns and doubanjiang but are equally fragrant an