Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart.
What is used in the process of making authentic dubu?
A quick internet search has failed to give me any results for making dubu, but there are plenty for tofu. These recipes usually require soya beans, water and Epsom salt/lemon juice. I'd be interested to know if the Korean process is the same.