Korean Job Discussion Forums

[plattwaz]

I've never really cooked with tofu before, but my boyfriend does like it, and we're both attempting to start eating a bit healthier (just found out he has HIGH cholesterol)

Anyway, loads of recipes available for me, but they all suggest a certain kind of tofu. I've seen loads of different ones available here but don't know the difference. (Square stuff in water, round stuff in squishy tubes, fresher stuff covered by a towel that you have cut for you),e tc etc.

Can anyone can tell me the Korean name for each different type of dubu, so I can get use the right type in each recipe?

Thanks in advance!

[peppergirl]

The stuff in the tubes is very soft, and is called sundubu.

The squares come in 2 varieties, one for chigae and one for frying, it should say so on the package.
The fresh stuff: ask the ajumma




for frying: 부침용



for chigae: 찌개용

[Bruadaraiche]

Ahh, thanks peppergirl! I've been frying the chigae stuff this whole time (not so pretty). I always seem to pick the soft kind no matter how many packages I poke.

[paperbag princess]

korean tofu is really soft. if you live somewhere, like itaewon, with a big waygook population, you can get the "soga" tofu by pulmuone. if you ask at the store for: migook too-boo they'll know what you are asking for.

[tweeterdj]

well let's see, there's the disgusting kind, and then the even more disgusting kind! seriously i don't know how anyone can eat that horrible gelatinous nightmare!

[peppermint]

I always bought it from the supa, or neighborhood grocery shops where they sell it bulk style. It's easy enough to check the texture when it's not prepackaged.

[Antrugha]

[Troll_Bait]

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