Translations:Tofu/99/ja: Difference between revisions

Revision as of 20:17, 20 June 2025

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Message definition (Tofu)

==== South Korea ====
''Dubu'' 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 ''dubu-[[jorim]]''. ''[[Dubu-kimchi]]'' features blanched tofu served in rectangular slices around the edges of a plate with pan-fried ''[[kimchi]]''. This is a popular food to accompany alcoholic drinks (''[[Anju (food)|anju]]''). Soft, unpressed ''sun-dubu'' is used as the main ingredient of ''[[sundubu-jjigae]]'' (soft tofu stew), while other soups and stews such as ''[[doenjang-guk]]'' (soybean paste soup), ''[[doenjang-jjigae]]'' (soybean paste stew), and ''[[kimchi-jjigae]]'' (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 ''dubu-[[jeongol]]'' (tofu hot pot).

韓国

豆腐は韓国料理において重要な役割を担っている。多くのスープにも用いられる。しっかりした硬さの豆腐は、醤油、ニンニクなどで味付けしてからフライパンで焼くことができる。同様の辛い味付けで煮込んだ豆腐料理は、ドゥブジョリム（조림）と呼ばれる。ドゥブキムチ（두부김치）は、湯通しした豆腐を長方形に切って皿の縁に並べ、炒めたキムチを中央に盛り付けたものです。これはお酒のつまみとして人気がある。

Translations:Tofu/99/ja: Difference between revisions

Revision as of 20:17, 20 June 2025

韓国

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