What is Tofu (Dubu) ?

Dubu 두부 (Tofu in Korean) is made from curds of soy milk that are pressed into shape.

This traditional method of making tofu originated in China, and was introduced to the rest of Asia originally as a meat substitute for Buddhist monks. It later grew in popularity due to its affordability and health properties, making it a staple in not only Korean cuisine, but in dishes across Asia.

In Korean cusinine, there are basically 3 different categories of Dubu - Extra Firm(regular Dubu 두부), Firm(Yeondubu 연두부), Soft (Sundubu 순두부). Extra Firm Tofu (Dubu) is also sometimes called 찌게용 두부 (tofu for Jjigae). They are firm enough to not break when thickly sliced and held up. It holds up well in soups and stews. It is known to absorb marinades and flavors well, and is easy to cut and handle.

Soft and silken tofu or Sundubu on the other hand are used mostly to make Soft Tofu Stew (Sundubu Jjigae 순두부찌게). Because of how fragile and mushy it is, silken tofu cannot be cut into pieces like its firm variant but ate with a spoon.