Tofu Making

One of the young chefs Scott is lucky enough to work with in his restaurants is a young guy named Teddy Park. He’s a blindingly good chef who is passionate about Korean culinary heritage. Today Scott is trying Teddy’s favourite Korean delicacy – silky Korean tofu.

Thirty minutes from Jeonju is ??, where Scott is visiting a traditional tofu making school. Hopefully his skills will impress Teddy!

There really is nothing simpler than making tofu. Scott starts with soybeans, makes them into a paste, condense it down and then squash it into milky, wobbly, gelatinous blocks of goodness. The soybeans have been soaked for about 8 hours where they almost triple in size! Scott puts them into a soybean grinder to create the paste.

The next step is fire! The paste is placed in hot water and reduced down over an outdoor fire. This process further condenses the paste. A ration of 3 parts paste and one-part water is used and repeated three times over an hour.

Now all to do is separate the good stuff from the bad stuff. Next to turn the milky goodness into tofu as we know it, conjugant is used, which goes in while the pot is still hot. Half an hour later the conjugant has done its job and once compressed it becomes beautiful tofu. All natural and delicious, beautiful!

For more information about this story, visit Korea Tourism Organization’s website: www.visitkorea.org.au
Or Facebook site: www.facebook.com/SeeKorea

Our Explore TV team travelled to Korea on Cathay Pacific. To book flights from Australia to Korea, visit: www.cathaypacific.com.au