https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F99%2Fen 2026-08-19T22:41:36Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/99/en&diff=156507&oldid=prev 2025-06-20T00:42:35Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==== South Korea ====<br /> &#039;&#039;Dubu&#039;&#039; plays an important part in [[Korean cuisine]]. It is also used in many soups. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is called &#039;&#039;dubu-[[jorim]]&#039;&#039;. &#039;&#039;[[Dubu-kimchi]]&#039;&#039; features blanched tofu served in rectangular slices around the edges of a plate with pan-fried &#039;&#039;[[kimchi]]&#039;&#039;. This is a popular food to accompany alcoholic drinks (&#039;&#039;[[Anju (food)|anju]]&#039;&#039;). Soft, unpressed &#039;&#039;sun-dubu&#039;&#039; is used as the main ingredient of &#039;&#039;[[sundubu-jjigae]]&#039;&#039; (soft tofu stew), while other soups and stews such as &#039;&#039;[[doenjang-guk]]&#039;&#039; (soybean paste soup), &#039;&#039;[[doenjang-jjigae]]&#039;&#039; (soybean paste stew), and &#039;&#039;[[kimchi-jjigae]]&#039;&#039; (kimchi stew) tend to have diced firm tofu in them. As in many other East Asian countries, tofu is also enjoyed in a hot pot dish called &#039;&#039;dubu-[[jeongol]]&#039;&#039; (tofu hot pot).</div>

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