Tofu is an ingredient that’s quite miraculous. Made from soybeans, it’s high in protein, contains all nine essential amino acids and more. Think about Korean cuisine, and one of the dishes that comes to mind will undoubtedly be soondubu jjigae, Korean tofu stew. This dish has plenty of permutations; you have seafood, pork, beef, chicken and more, but the tofu will always be the one constant ingredient that you find in the dish.
SBCD Korean Tofu House specialises in the dish, but takes it one step further by importing soybeans from Yeongju city in South Korea. The beans are soaked for 12 hours overnight, then stirred by hand for 2 hours starting at 8am. They then undergo the boiling and grinding processes to turn into blocks of tofu.