Which side are you on about tofu?

Tofu is a food that sharply divides opinion among foreigners. Those who dislike it often complain about its texture, describing it as mushy in the mouth. They also say it lacks flavor, finding it bland and unappealing.

However, tofu is very popular among Koreans, especially older people, who consider it healthy. It's particularly valued as a plant-based protein source, making it popular among vegetarians. Tofu is also known for its cholesterol-regulating and blood circulation-promoting properties, making it a favorite diet food.

Here are some popular Korean dishes featuring tofu:

Sundubu-jjigae (Soft Tofu Stew):

This is probably the most famous tofu dish among foreigners who enjoy tofu. It's a traditional Korean spicy stew made with soft tofu as the main ingredient. It often includes seafood, meat (usually pork), or vegetables and is flavored with red pepper powder and oil. The broth is rich and deep in flavor, sometimes with an added egg for thickness. Served bubbling hot in a stone pot, it's especially popular in cold weather. It's best enjoyed with a rice bowl.

Dubu-kimchi (Tofu with Kimchi):

This dish uses firmer tofu. It's a great pairing with Korean makgeolli (rice wine), similar to how seafood pancakes go well with makgeolli. The main ingredients are well-fermented kimchi and tofu. Sometimes, pork or tuna is added to the stir-fried kimchi for extra flavor. The subtle, earthy flavor of fresh and warm tofu, with its slightly nutty undertones, complements the spicy, savory kimchi perfectly.😋

Cheonggukjang (Fermented Soybean Stew):

This is considered a HIGHLY advanced course in tofu dishes.😅 Cheonggukjang is a traditional Korean fermented food made from soybeans. It has a distinctive smell and taste due to the fermentation process. It's usually served as a stew and is known for its slimy texture and pungent odor😱, which creates a unique flavor. It's highly nutritious and rich in protein, vitamins, and minerals. The stew often includes various vegetables, meat, and seasonings. For an easy comparison, cheonggukjang is similar but in stew form if you've tried Japanese natto (fermented soybeans with a stringy texture). Even many Koreans find the smell challenging. (I should block my nose with cotton balls to enter a cheonggukjang restaurant. I would bolt out of the room without them.😅) If you can eat cheonggukjang, I am sure you must have some Korean DNA in your blood!😅✔️