DUBU is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid is discarded, and the curds are pressed to form a cohesive bond. It can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy.
Our signature soft DUBU stews are served in traditional earthenware bowls while bubbling hot. They can be adjusted for very different spice levels and flavor preferences. You also make delicious combination of DUBU stew with beef, pork, kimchi, oyster and other seafood such as clam and shrimp. A raw egg may be added to the stew and folded into the contents to cook from the heat within the bowl.