What's the Difference Between Sundubu and Yeondubu?

Tofu is a food rich in protein and not high in calories, making it excellent for dieting.

Therefore, it is widely used in various dishes.

Now, let's talk about two types of tofu: sundubu and yeondubu!

Do you know the difference?

Sundubu refers to the soft, curdled lumps formed when a coagulant is added to soy milk and stirred.

Yeondubu, on the other hand, is slightly different. It's made by solidifying soy milk in a mold while retaining moisture,

giving it a bouncy, pudding-like texture.

These two types of tofu have similar textures and calorie counts, but

they are characterized by different packaging.

Sundubu is typically sold in plastic bags made of polyethylene or similar materials,

while yeondubu is sold in rectangular plastic containers.

There are also differences in cooking methods.

Sundubu is primarily used in stews and soups, such as 'jjigae', while

yeondubu, due to its soft texture, is often eaten as is without additional cooking processes.

Soybeans, the main ingredient in tofu, are rich in isoflavones.

Because they act similarly to female hormones,

they can help alleviate hot flashes and osteoporosis after menopause,

making tofu a beneficial food for our bodies.

Additionally, its rich protein content helps increase muscle mass and boost immunity.

However, it's best to avoid consuming tofu with spinach.

Consuming spinach and tofu together

can inhibit calcium absorption and potentially lead to kidney stones.

For tofu, I recommend consuming it with chicken or eggs.

Source: Kormedi.com