 |
| Sliced warm tofu served on a white plate with kimchi on the side — a simple yet classic Korean pairing that highlights the clean and mild flavor of fresh tofu. |
Korean Tofu and Tofu Cuisine: History, Tradition, Nutrition, and Modern Value
Introduction:
Korean tofu is more than a simple ingredient; it is a core element of East Asian culinary culture that has endured for thousands of years and remains deeply rooted in Korean daily life. This article explores the origins and history of tofu, its development in Korea, its varieties and production methods, uniquely Korean tofu dishes, as well as its nutritional, cultural, and contemporary significance—presented with expert-level clarity for a global audience.
1. History and Origins of Tofu
Dear readers, hello!
Today, I would like to talk about tofu and tofu dishes—foods Koreans enjoy as part of their everyday diet.
Let’s begin.
Korea’s tofu culture emerged within broader East Asian traditions and spread across China, Korea, Japan, and eventually Southeast Asia. Although tofu may appear to be merely a processed soybean product, it is actually closely tied to ancient food technologies, the spread of Buddhist culture, and evolving dietary habits across regions.
1.1 Theories on the Origin of Tofu
Scholars generally discuss three main theories:
The Liu An Invention Theory
One theory claims that Liu An (淮南王), a prince of China’s Han dynasty, invented tofu. This is the most widely known explanation, though clear textual evidence is lacking.
Accidental Coagulation Theory
Another theory suggests tofu was created when brine containing calcium and magnesium ions caused protein in soybean juice to coagulate during cooking. This is considered plausible given the impurities present in ancient sea salt.
Dairy Imitation Theory
A third view argues that Chinese people adopted curdling techniques after observing methods for making coagulated dairy products in Mongolia or the East Indies. The ancient term rofu (乳腐, milk curd) is cited as supporting evidence.
While the exact origin remains uncertain, the most convincing interpretation is that tofu naturally emerged through exchanges in food culture, technology, and religion across East Asia.
2. The Spread of Tofu in East Asia
2.1 Introduction of Tofu to Korea
In Korea, the first appearance of the word “tofu” can be found in the late Goryeo text Mogeunjip (목은집).
During the Joseon era, practical encyclopedias such as Imwonsimnyukji (임원십육지), Gunhakhoedeung (군학회등), and Nongjeonghoeyo (농정회요) recorded tofu-making techniques and various cooking methods, indicating its widespread use.
The Annals of King Sejong even record that the emperor of Ming China praised a Korean woman’s tofu-making skills, which shows how advanced tofu production was in Korea at the time.
Tofu became essential in all traditional ceremonies and household events. Even today, in some rural Korean villages, families still make tofu at home on special occasions.
2.2 China
In China, tofu spread nationwide alongside the growth of Buddhist culture. After the Song dynasty, tofu became widely enjoyed, and regional differences emerged—from soft and watery styles to firmer northern varieties.
Interestingly, tofu is sometimes offered at ancestral rites or gravesite visits due to the traditional belief that spirits can only consume soft foods.
2.3 Japan
Tofu was introduced to Japan during the Nara period. Zen monks frequently used tofu as a primary protein source in place of meat. By the Edo period, tofu cuisine had developed so thoroughly that a cookbook titled Tofu Hyakuchin (豆腐百珍, “One Hundred Tofu Delicacies”) was published.
2.4 Southeast Asia
Chinese immigrants from Fujian brought tofu to Southeast Asia, where it became integrated into local food cultures. Although the names vary—tauhu in Malaysia, tahu in Indonesia, taho in the Philippines—the foundation is the same: tofu-based cuisine.
3. The Tofu-Making Process
Tofu production consists of three major steps:
Soaking and grinding soybeans to produce soy milk
Adding a coagulant to solidify the proteins and form curds
Pressing the curds in a mold to form blocks
This process is remarkably similar to cheesemaking.
The key is the combination of temperature and type of coagulant used, which greatly influences texture and flavor.
3.1 The Science of Coagulation
Soy milk contains negatively charged proteins, primarily 7S and 11S globulins, which naturally repel each other.
When heated, their hydrophobic components become exposed, and the introduction of calcium or magnesium ions causes the proteins to rapidly bond and coagulate.
Common coagulants include:
Calcium chloride
Magnesium chloride
Calcium sulfate
Natural sea salt
Depending on the coagulant used, tofu can become firmer or softer, richer or milder.
4. Nutritional Value of Tofu
Tofu is low in calories but high in protein, and it provides essential minerals such as iron and calcium—making it a nutritionally complete plant-based food.
Per 100 g of tofu:
Energy: 70 kcal
Protein: ~8 g
Fat: 3.5 g
Calcium: ~130 mg
Iron: 1.10 mg
Traditional Korean medicine texts describe tofu as cooling the body and aiding detoxification (though not scientifically proven).
Perhaps the most important point is digestibility:
Raw soybean protein has a digestibility of about 50–70%, whereas tofu exceeds 95%, making it highly suitable for the elderly, children, and patients.
5. Types of Tofu in Korea
5.1 Sundubu (Soft Tofu)
Unpressed tofu with a delicate, custard-like texture.
Gangneung’s Chodang Sundubu is especially famous, but sundubu can be enjoyed anywhere in Korea.
It is the key ingredient in sundubu-jjigae and is sometimes added to spicy soups like yukgaejang.
5.2 Silken Tofu (Yeon-dubu)
Unpressed tofu that retains nearly all its moisture, giving it a smooth and tender texture.
It is often served chilled with soy-based dressing.
In Japan, this is the type most commonly associated with the word “tofu.”
5.3 Firm Tofu (Modeu-bu)
The most common type in Korea—partially pressed for a balanced firmness.
It is widely used in dishes such as doenjang-jjigae, pan-fried tofu, and blanched tofu served with kimchi.
5.4 Dried Tofu
Tofu with most of its moisture removed.
It has a firm texture, high protein density, and excellent shelf stability.
6. Korean Tofu Cuisine
In Korea, tofu often plays the role of a complementary ingredient rather than the star of the dish.
6.1 Soups and Stews
Doenjang-jjigae: A classic Korean stew that is incomplete without tofu
Dubu-jeongol: A clear hot pot with tofu, mushrooms, and vegetables
Dubu-tang: A broth-based dish made with pork and shiitake mushrooms
6.2 Side Dishes and Pan-Fried Dishes
Dubu-buchim (Pan-fried tofu):
Lightly boiled tofu pan-fried until golden brown and served with a savory sauce.
The author’s personal favorite tofu dish is also dubu-buchim.
Simply pan-fry tofu in cooking oil until golden, place well-fermented kimchi on top, and enjoy. Paired with a glass of makgeolli, it has long been a beloved snack among older Korean men.
It is so simple that calling it “cooking” feels almost excessive.
Anyone can make it at any time—as long as there is tofu… and of course, kimchi.
Dubu-jorim:
Tofu simmered in a soy-based sauce, a comforting home-style dish.
6.3 Stir-fries and Rice Dishes
Korean-style Mapo Tofu: Spicy and savory, often seasoned with gochujang
Dubu-deopbap: A healthy rice bowl topped with stir-fried vegetables and tofu
6.4 A Special Korean Dish: Dubu-seon
Dubu-seon is a traditional royal court dish from the Joseon dynasty.
The center of the tofu is scooped out, filled with a mixture of meat, mushrooms, and vegetables, and then steamed or braised.
It was served at royal banquets and for honored guests alongside dishes like japchae and sanjeok.
7. Cultural Significance of Tofu
7.1 Tofu in Korean Tradition
Tofu symbolizes more than sustenance—it reflects Korean sentiment and community life.
Residents in rural areas traditionally prepared fresh tofu on special days to share with neighbors.
The image of men in a village study room enjoying tofu with drinks represents the modest communal spirit of Korea’s agrarian culture.
7.2 Tofu in Ceremonies
Tofu appeared in all major ceremonies such as weddings, funerals, and ancestral rites.
In funerals especially, tofu soup was served to the deceased and mourners as a simple, humble food.
8. The Value of Tofu in Modern Society
8.1 Health and Vegan Diet Trends
Tofu is now a mainstream plant-based protein in the West.
As vegan and vegetarian diets continue to spread, Korean tofu dishes are receiving increasing global attention.
8.2 Cost-Effective Protein
With rising food prices, tofu is being reevaluated in Korea as one of the most cost-effective protein sources.
8.3 Global Rise with K-Food
Popular Korean dramas and YouTube content often feature sundubu-jjigae and pan-fried tofu, boosting foreign interest and familiarity with tofu.
9. Conclusion: Korean Tofu Is More Than Food
Korean tofu is not merely a soybean product.
It embodies centuries of East Asian history, craftsmanship, Korean cultural sentiment, and everyday life, while also aligning perfectly with modern health trends as a sustainable food.
Traditional dishes such as tofu and dubu-seon offer unique depth and flavor, making them both healthy and accessible to international audiences.
I hope this article has helped you appreciate the value of Korean tofu culture.
Thank you for reading today. I look forward to bringing you more meaningful content.
