{"id":4086,"date":"2026-06-19T17:00:49","date_gmt":"2026-06-19T08:00:49","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4086"},"modified":"2026-06-23T22:16:53","modified_gmt":"2026-06-23T13:16:53","slug":"types-of-korean-tofu","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/types-of-korean-tofu\/","title":{"rendered":"Types of Tofu, Korean Edition: The Differences Between Sundubu, Yeondubu, and Modubu, and From Gangneung Chodang Sundubu to Jeju Dumbi"},"content":{"rendered":"

If you stand in the tofu section of a supermarket, you can find various types of tofu. From soft tofu and silken tofu to pan-fried tofu and stewing tofu, you can roughly tell the difference by feel... but exactly how are they different?<\/p>\n\n\n\n

Korean tofu follows the same path of soybean milk \u2192 coagulation \u2192 pressing. However, the degree of pressing and the type of coagulant used during this pressing stage result in completely different outcomes.<\/p>\n\n\n\n

The answer is simple. Korean tofu starts from the same soybean milk. How much do you press?<\/strong>It splits depending on the pressure. If you press it barely, it becomes soft tofu; if you press it slightly, it becomes stew tofu; and if you press it hard for a long time, it becomes pan-fried tofu.<\/p>\n\n\n\n

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The calorie content of different types of tofu also follows this difference in pressing. Based on 100g, soft tofu is approximately 47kcal<\/a>, Tofu (for pancakes and stews) is about 80 kcal. The more moisture it contains, the lighter it is, and the firmer it is, the denser it is in protein.<\/p>\n<\/div>\n\n\n\n

Let's line up Korean tofu along this spectrum of softness and explore the tofu from distinctive regions like Gangneung and Jeju.<\/p>\n\n\n\n

The Story of Delicious Tofu: Differences Between Korean, Chinese, and Japanese Tofu<\/a><\/p>\n\n\n\n

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index<\/p>\n <\/div><\/p>\n\n\n\n

The difference between soft tofu and silken tofu<\/h2>\n\n\n\n
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Soft tofu (left) and silken tofu (right)<\/figcaption><\/figure>\n\n\n\n

These are the two types of tofu that are most often confused. Both are as soft as pudding, but if you look at the process of how they are made, they are clearly different types of tofu.<\/p>\n\n\n\n

The difference between the two lies in the presence or absence of 'shaping.' While both involve adding a coagulant to the soy milk to solidify it, how it is placed in a container afterwards creates a completely different texture.<\/p>\n\n\n\n

Soft tofu and silken tofu primarily use glucono-delta-lactone (GDL). Because GDL dissolves evenly in soy milk and reacts slowly, it produces a smooth and soft texture even when solidified inside the packaging.<\/p>\n\n\n\n

Soft tofu is packaged exactly as it forms curds after a coagulant is added to soybean milk. It is then shaped by placing it in a mold. plastic surgery<\/strong> It does not undergo any process, nor does it undergo pressing to remove moisture.<\/p>\n\n\n\n

Therefore, soft tofu crumbles easily, and the coagulated liquid and clear whey are contained together in one bag. This is the reason for its substantial texture, which is eaten like soup.<\/p>\n\n\n\n

Soft tofu takes things a step further. Soy milk and a coagulant are placed together in a small packaging pack and heated as is, completing sterilization and coagulation in a single step. Because it solidifies inside the package, the surface is smooth and the shape is consistent.<\/p>\n\n\n\n

When lined up by softness, they become firmer in the order of soft tofu, silken tofu, and firm tofu. This is why silken tofu maintains its shape slightly more firmly than soft tofu.<\/p>\n\n\n\n

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There is no major problem with making soft tofu stew with silken tofu. Since both are not pressed, they are soft and have similar calorie content, so they can substitute for each other if one is unavailable at the supermarket.<\/p>\n<\/div>\n\n\n\n

The difference between pan-fried tofu and stewed tofu<\/h2>\n\n\n\n
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The firm tofu commonly referred to as 'dubu' is all *modumubu*. It is made by coagulating soybean milk, pouring it into a mold with small holes, and pressing it down; however, *modumubu* is used in a wider variety of ways. *Modubu* uses magnesium chloride or complex coagulants. Depending on the manufacturer, calcium sulfate may also be mixed in. The difference between tofu for frying and tofu for stews ultimately lies in the degree of pressing.<\/p>\n\n\n\n

Jjigae tofu is less compressed, so it is moist and soft. When boiled, the broth permeates well, allowing it to blend well with the seasoning when added to stew.<\/p>\n\n\n\n

To make pan-fried tofu, press it harder and longer to remove excess moisture. The texture becomes dense, so it does not lose its shape when sliced with a knife, and when grilled in a pan, it cooks to be crispy on the outside and chewy on the inside.<\/p>\n\n\n\n

Since the two start from the same ingredients, there is no significant difference in nutritional content. Therefore, there is no problem with putting the pancake-fry type into a stew, or frying the stew-type type. Ultimately, it is a matter of preference and cooking method.<\/p>\n\n\n\n

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If you are concerned about pan-fried tofu crumbling when frying, pressing it with a paper towel to remove excess moisture before frying helps. The less moisture it contains, the more neatly it maintains its shape in the oil.<\/p>\n<\/div>\n\n\n\n

The quality of the dish definitely changes depending on the type of tofu used. Tofu suitable for braised tofu or pancakes goes well with pancakes, while stew tofu or soft tofu is better suited for soup dishes such as soybean paste stew or soft tofu stew.<\/p>\n\n\n\n

Gangneung Chodang Soft Tofu \u2014 Soft tofu made with seawater<\/h2>\n\n\n\n

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Everyone has probably heard of Gangneung Chodang Soft Tofu at least once. It is so famous as a local specialty in Gangneung that there is even a Chodang Soft Tofu Village. Gangneung Chodang Soft Tofu is characterized by using natural seawater from the East Sea as a coagulant instead of chemical additives.<\/p>\n\n\n\n

The name originated from Heo Yeop, a civil official during the mid-Joseon Dynasty, who made tofu by boiling soybean milk with spring water in front of his house and seasoning it with clean seawater; because the taste was so good, his pen name... \u8349\u5802<\/span>It is said that the name was derived from (Chodang).<\/p>\n\n\n\n

Seawater brine acts more slowly and gently than refined coagulants such as magnesium chloride. Therefore, Chodang soft tofu is much softer than regular soft tofu and has a subtle umami flavor even without additional seasoning.<\/p>\n\n\n\n

In Gangneung, I recommend trying the plain soft tofu first, without any additions, rather than the spicy version. The mild flavor of the soybeans is enhanced by the umami of seafood broth, making this the excellent way to experience the true charm of Chodang soft tofu.<\/p>\n\n\n\n

It is also worth noting that most shops in Chodang Tofu Village use soybeans grown in Gangwon-do. Essentially, this unique flavor comes from the perfect combination of good soybeans, good water, and seawater brine.<\/p>\n\n\n\n

Currently, dozens of restaurants serving soft tofu are clustered in the Chodang-dong area of Gangneung, so if you go early in the morning, you can easily enjoy warm, freshly made tofu.<\/p>\n\n\n\n

Jeju Dumbi \u2014 Firmly pressed dried tofu<\/h2>\n\n\n\n
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If Chodang soft tofu is the softest, Jeju Doombi is the exact opposite. True to its nickname 'dried tofu,' it is made firm by removing as much moisture as possible.<\/p>\n\n\n\n

The name Dumbi is the Jeju dialect word for tofu, and it is believed to be a combination of the words for bean (dum) and po (bi). Dumbi is similar to Chodang tofu in that raw soybeans are ground, boiled, and then coagulated with Jeju seawater, but it differs in that it is pressed much more strongly.<\/p>\n\n\n\n

The resulting doombi is firm enough that its shape does not fall apart even when sliced with a knife, and the bean flavor intensifies as you chew. Some say it is closer to a firm cheese than tofu.<\/p>\n\n\n\n

There is also an explanation that the moisture content was reduced to prevent tofu from spoiling quickly due to the humid climate in Jeju. The fact that it was originally not an everyday side dish but a food served on major occasions such as weddings or ancestral rites also makes Doombi even more special.<\/p>\n\n\n\n

Its firmness makes it versatile for various uses. Simply slicing it thickly and heating it brings out its nutty flavor, and it maintains its texture until the very end because it does not fall apart easily even when simmered for a long time in kimchi stew. It is also much more filling than regular tofu when pan-fried.<\/p>\n\n\n\n

Doombi, which was once on the verge of disappearing, has recently been garnering renewed attention. Its inclusion as a traditional Jeju food in the 'Ark of Taste' designated by the International Slow Food Association is part of this trend.<\/p>\n\n\n\n

Soybean pulp, a byproduct left over from making tofu<\/h2>\n\n\n\n
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It is also worth examining the soybean pulp left over after making tofu. Soybean pulp, the solid residue remaining after squeezing out the soybean milk, still contains a significant amount of dietary fiber and protein from the soybeans.<\/p>\n\n\n\n

It is a food ingredient that is much richer in dietary fiber than other types of tofu, so it keeps you feeling full for a long time and digests slowly. It can be considered a byproduct that preserves the most nutritious benefits of the soybean. In the past, tofu shops used to give away leftover soybean pulp for free.<\/p>\n\n\n\n

It is mainly enjoyed as a soybean pulp stew cooked with kimchi or pork, and its rough and savory taste has a charm distinct from tofu. It is like getting the most out of the soybean pulp while making a block of tofu.<\/p>\n\n\n\n

If you want to try making a block of tofu yourself, it is helpful to know the entire process, from grinding the soybeans and boiling them to adding the coagulant. I plan to cover this in detail in a separate post.<\/p>\n\n\n\n

It is fascinating to realize once again that despite starting from the same soybeans, such diverse types of tofu are produced only in Korea through differences in pressing methods and the amount of water used. Japan and China have even more diverse types of tofu that differ from those in Korea.<\/p>\n\n\n\n