From Wikipedia, the free encyclopedia
Dubu or Korean tofu (豆腐, 두부) is a tofu product of Korea. Its technique was brought from ancient China and spread in Korea. Now dubu has playing important part in the Korean cuisine. Koreans make use tofu in many ways of their daily consumption.
Foods made of dubu
- Dubu jeongol, is a jeongol caserole made of tofu that originated more than 200 years ago. Dubu jeongol has ingredients of beef dan vegetables like bean sprout, daikon, water dropwort, and shallot boiled in a big pan with broth.
- Dubu Buchim, fried tofu, one of the dishes served in banchan.
- sundubu or silken tofu: kind of soft tofu which is unprocessed like usual tofu. The most famous Sundubu is tofu from Chodang Village in Gangneung. It is known as Chodang Dubu (Chodang Tofu). It is processed with sea water and creating unusual tastes.
- Sundubu jjigae is a hot spicy stew (jjigae) made of gochujang with ingredients of silken tofu (sundubu) and vegetables.
- (English) HISTORY OF TOFU IN SOUTH AND SOUTHEAST ASIA, soyinfocenter. Accessed on May 1st 2010.
- (Korean) 두부 부침(필독), musoenara. Accessed on May 14, 2010.
- (English) Donghae Sundubu, visitkorea. Accessed on May 1st, 2010.
- Kim Joo-young (Summer 1997). "Ch'odang Village in Kangnung". Koreana 11 (2). Retrieved May 1, 2010.
- (English) Dubu Kimchi, mykoreankitchen. Accessed on May 12, 2010.
- (English) Dubu Jorim,mykoreandiet. Accessed on May 12, 2010.
- (English) Spicy Korean Soft Tofu Stew (Soondubuchigae), koreanfood. Accessed on May 12, 2010.