On 28 December 2025 a visitor joined the family of Lee YJ in Helan village, Yanbian, to watch and take part in making tsodibi, the local form of water tofu (called sundubu in standard South Korean). The family had previously shared Lee YJ’s story on Global Voices in May.
The preparation took more than a day. Soybeans were soaked overnight, then ground twice — the first grind is coarse and the second creates a creamier paste. Hot water was added to help straining. Straining happened in two stages: the paste was pressed in a cloth bag, then the liquid was poured into a finer-meshed bag for a second strain. The work was physically demanding and the visitor helped the family.
Heating was done on a large pot over a traditional furnace that also warms the floor. Before boiling, the soybase was removed from heat, foam was skimmed, and bittern (a coagulant) was added. Curds formed, a tofu skin appeared, and the curds were ladled into a cloth-lined box and pressed into a block. The family served the tofu with a light soy sauce mixture and preserved some for later, and the event strengthened ties among relatives.
Difficult words
- coagulant — a substance that makes liquids form solid pieces
- curd — a soft mass formed when milk or soy setscurds
- strain — to remove liquid from a solid mixturestraining
- bittern — a salty liquid used to help curds form
- press — to push something to remove extra liquidpressed
- ladle — to move liquid with a large spoonladled
- tofu skin — a thin layer that forms on boiled soy milk
- furnace — a structure that produces heat for cooking
- preserve — to save food so it can be used laterpreserved
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- Have you ever watched or helped make a traditional food? How did it affect your view of the family or community?
- The article says the event strengthened ties among relatives. How can cooking together help family relationships in your experience?
- Would you like to try making tsodibi or another traditional tofu at home? Why or why not?
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