Tofu and soybean dishes

Soybeans are soaked, ground and boiled, then the soy milk is strained and a coagulant such as gansu is added so the curds form. The curds are pressed in a mold until firm. Gansu is the bitter liquid that drips from damp sea salt and has long been used to set tofu, and today various food-grade coagulants are also used.

Sundubu is soft, fluffy curds scooped out without pressing. Yeondubu is set without pressing so it keeps a lot of water, giving a smooth, silky texture. Buchim dubu is firm tofu pressed to remove more water, so it holds up well when pan-fried or braised.

Dubu kimchi is warm blanched or pan-fried tofu served with stir-fried kimchi, often cooked with pork. The mild, nutty tofu balances the sour, spicy kimchi. It is a common bar snack, but it is just as popular as a side dish at home.

Dubu jorim is made by slicing tofu thickly, pan-frying it until golden, then simmering it in a sauce of soy sauce, chili flakes, minced garlic and green onion. The tofu soaks up the seasoning and pairs well with rice. For a mild version, skip the chili flakes and use just the soy sauce mixture.

Giving tofu to someone just released from prison is a long-standing Korean custom that often appears in dramas. Explanations vary, such as hoping the person will live a clean life like white tofu or never return to prison food, but the exact origin is not clear.

Biji jjigae is a stew made from okara, the soybean pulp left from tofu making, or freshly ground soybeans, simmered with kimchi and often pork. It is nutty and soft and goes well with rice. Pork is commonly included, so check if you have dietary restrictions.

Cheonggukjang is made by fermenting boiled soybeans in a warm place for only about two to three days, while doenjang is made by aging fermented soybean blocks in brine for months or longer. Cheonggukjang keeps whole beans and has a strong smell, so it is mostly cooked into stew.

Kongjaban is black soybeans simmered in soy sauce with rice syrup or sugar until glossy, giving a sweet and salty side dish. It is common in lunchboxes and everyday meals. Some make it chewy and others firmer, so the texture varies from home to home.

Muk looks a bit like tofu but is a different food. Tofu is set soy milk, while muk is starch from acorns, buckwheat or mung beans cooked with water and left to cool until firm. Mung bean jelly is called cheongpomuk and is used in the dish tangpyeongchae.

Yubu is thinly sliced tofu deep-fried in oil. It is best known in yubu chobap, where the pouches are stuffed with rice, and it also goes into fish cake soup, udon and japchae. Store-bought yubu is often pre-seasoned, so check the label.

Soy appears throughout Korean food, not just tofu but also doenjang, soy sauce, gochujang and soy milk, so it is hard to avoid. Soybeans are known to be among the allergens labeled on Korean packaged foods, so check the label. See the food safety ministry's guidance for details, tell restaurant staff in advance, and consult a doctor if you have symptoms.

Seoritae is a black soybean whose name refers to being harvested after the first frost. Its skin is black and its inside is green. It is often cooked with rice or made into kongjaban and soybean drinks. There are also other black beans, such as the small rat-eye bean.

Once opened, put tofu in a sealed container covered with clean water, keep it refrigerated and change the water often. It spoils quickly, so use it soon, and discard it if it smells sour or feels slimy. Freezing turns it spongy, which works well for braises and stews.

After slicing, pat the tofu dry with paper towels and sprinkle it lightly with salt so it holds together. Heat the pan and oil well before adding the tofu, and leave it alone until one side turns golden before flipping. Watch out for spattering oil.

Yes. Store-bought tofu is made from soy milk that has already been boiled, so it can be eaten without further cooking. It is often served with a soy sauce dressing or with kimchi. Once opened, though, it spoils quickly, so check its condition and eat it before the date on the package.

Yes, in that both are boiled soybeans fermented with Bacillus bacteria, traditionally from rice straw, which creates sticky threads. Natto is usually eaten as is over rice, while cheonggukjang is mostly cooked into stew. Their aromas and flavors also differ somewhat.

Many Korean soy milk drinks are made from ground soybeans with added sugar or grains, giving a nutty and sweet flavor. Versions blended with black beans, almonds or walnuts are common and easy to find at convenience stores and supermarkets. Many contain added sugar, so check the label.

Soybeans have been cultivated since ancient times in East Asia, including China and the Korean Peninsula, and some of the oldest domesticated soybeans have been found at Korean archaeological sites. That is one reason Korean cuisine developed so many soybean foods, such as doenjang, soy sauce, tofu and cheonggukjang. Soybeans are among the most important ingredients behind Korean flavors.

Tofu itself is made from soybeans, but tofu dishes may include meat or seafood. Soft tofu stew is often made with seafood or meat broth, dubu kimchi commonly includes pork, and seasonings may contain salted seafood. Ask staff about the broth and ingredients when you order.

Tofu shows up in many forms: dubu buchim pan-fried and dipped in seasoned soy sauce, dubu jeon coated in egg, cubes in doenjang and kimchi stews, and mashed into donggeurangttaeng patties. Its mild taste makes it a good match for all kinds of seasonings.