The Heart of Korean Cooking: Understanding Tofu (Dubu, 두부)
Soft, clean, and nourishing — tofu (dubu, 두부) has long been a cornerstone of Korean cuisine. It’s a food that represents simplicity, health, and harmony — humble in appearance yet endlessly versatile. In Korea, tofu isn’t just a side ingredient or meat substitute. It’s a main character , often served in soups, stews, stir-fries, and even as a stand-alone dish. From spicy soondubu jjigae to golden-fried tofu slices with soy dipping sauce, tofu finds its place in every Korean meal, offering both nutrition and comfort. What Exactly Is Korean Tofu? At its core, tofu is made from just three ingredients — soybeans, water, and a coagulant (usually sea salt or nigari) . The process begins with soaking soybeans, grinding them with water, then boiling and filtering to extract soy milk . When the soy milk is gently curdled, it forms soft bean curds that can be shaped, pressed, or spooned into different forms of tofu. What makes Korean tofu special is the range of textures and forms...