Tofu (Dubu · 두부)

🔍 What is it? Tofu, made by solidifying soy milk. It's a global ingredient, but in Korea, it's special because they sell it in specific types: for stews (firm), for pan-frying (firmer), and soft tofu (super soft/silken). 👅 Taste and Scent It's mild and nutty, and the texture is totally different depending on the type. 🍳 How to use it Tofu in stews like Doenjang-jjigae or Kimchi-jjigae, pan-fried tofu (with soy sauce), Sundubu-jjigae (bubbling hot in an earthenware pot), Dubu-kimchi (stir-fried kimchi + warm tofu — the ultimate makgeolli snack). 🛒 Buying/Substitute Tips You can find it at any regular supermarket, but if you're making Sundubu-jjigae, look for the tube-shaped 'sundubu/silken tofu'. If you keep it in water in the fridge, it'll last a few more days.