Homiclub

Tangaek — Decoctions · Grains

豆腐 Dubu (두부)

Dubu is tofu, soy milk pressed from ground beans and set with brine. It is the same block that goes into stews, pan-fries, and braises today, and the Donguibogam entered it in the grain section under its plain Korean name. The original called its nature level, or by another account cold, and said it carried a poison.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性平一云冷, 味甘, 有毒. 益氣和脾胃. 《入門》

    Its nature is neutral, though one account calls it cold; its taste is sweet, and it has toxicity. It boosts qi and harmonizes the biwi (脾胃, spleen and stomach). 《Ipmun (入門)》

    HomiclubDubu is made by grinding soaked soybeans, pressing out the milk, and setting it with brine coagulant. It is the same tofu that goes into stews, pan-fries and braises, and the Donguibogam already records it under the Korean name dubu.

  2. 豆腐有毒, 性冷而動氣, 能發腎氣ㆍ頭風ㆍ瘡疥. 《食物》

    Tofu has toxicity, its nature is cold and it stirs qi, so it can bring on singi (腎氣, kidney qi disorder), dupung (頭風, head wind), and changgae (瘡疥, sores and scabies). 《Singmul (食物)》

  3. 多食則膨脹殺人, 喫酒則甚. 惟飮冷水卽消矣. 《俗方》

    Eaten in quantity it distends the belly and kills a person, and it is worse if liquor is drunk with it. Only drinking cold water disperses it at once. 《Sokbang (俗方)》

  4. 中寒, 多泄, 多屁者, 忌食. 《入門》

    Those with cold in the centre, those with frequent diarrhoea, and those with much flatulence avoid eating it. 《Ipmun (入門)》

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub