Soft tofu

Korean name: 순두부
Romanized: Sundubu
Also Romanized as: soondubu, soon du bu

Sundubu 순두부

Usually sold in plastic tubes, this soft, white, creamy tofu is the essential ingredient in soondubu jjigae (spicy soft tofu stew). Store in the refrigerator if not using immediately.

Posted on Friday, February 29th, 2008 at 9:06 pm. Last updated on November 9, 2020.
Tagged: 순두부, korean food, korean ingredients, Korean kitchen, Korean recipes, soft tofu, soft tofu stew, soondubu, soondubu jjigae, tofu stew

Recipes that use soft tofu (sundubu):

4 Comments:

jhm& has 6 comments
Posted November 3rd, 2009 at 6:29 am | Log in to reply or create a profile.
Could you provide the Korean spelling of ‘piji,’ or bean curd dregs? Any recipes that you favor for this ingredient?
- Maangchi New York City joined 8/08 & has 12,047 comments
  Posted November 3rd, 2009 at 7:32 am | Log in to reply or create a profile.
  oh, yes! The stew is called kongbiji jjigae (콩비지 찌개) which is made with soybeans.
  It’s one of upcoming video recipes. Thank you!
Summer& has 1 comment
Posted June 30th, 2009 at 9:45 pm | Log in to reply or create a profile.
Hello is soft tofu the same as silken tofu?
- Maangchi New York City joined 8/08 & has 12,047 comments
  Posted July 1st, 2009 at 9:08 am | Log in to reply or create a profile.
  Yes, it is! It’s usually sold in tubes.