13.150 Geon Dubu Bokkeum

Cycle 13 – Item 150

4 (Sat) June 2022

Geon Dubu Bokkeum


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

Geon Dubu is a Chinese ingredient.  A type of dry (“geon = dry”) doufu (“dubu = doufu”) that’s pressed into thin sheets.  Not a common item in Korea, found almost exclusively at Yianbian-style Chinese restaurants offering lamb skewers, either sliced into strips and tossed in a stir-fry (bokkeum) (see for example 13.146 Geon Dubu Bokkeum) or cut into squares wraps for jin jian rou si and other dishes (see for example 13.149 Jin Jiang Rou Si).  The texture is rubbery, kinda like a noodle.  The taste is nutty, stronger than standard wet dubu.

Curiously, the Korean packaging spells the Chinese characters as “干 (geon) 豆腐 (dubu),” but internet sources show Chinese dried doufu spelled as “豆腐 (doufu) 干 (gan)” or shortened to “豆 (dou) 干 (gan).”  Don’t know how to explain the discrepancy.

Also, based on internet photos, dougan generally appears to be made into thick cakes, dark in color.  

Any advice on the above would be highly appreciated.

I was very happily surprised to find geon dubu sold at our local supermarket.

Inspired by recent restaurant experiences (see above), I improvised a stir-fry with garlic and soy sauce.

Not bad.  Better next time with the addition of ginger and oyster sauce.


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