Tofu/ja: Difference between revisions

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====韓国====

==== ~~South Korea~~ ====

豆腐は[[Korean cuisine/ja|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（[[jorim/ja|조림]]）と呼ばれる。ドゥブキムチ（[[Dubu-kimchi/ja|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[[kimchi/ja|キムチ]]を中央に盛り付けたものです。これは[[Anju (food)/ja|お酒のつまみ]]として人気がある。

~~''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).

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 </gallery>
-<div lang="en" dir="ltr" class="mw-content-ltr">
+====韓国====
-==== South Korea ====
+豆腐は[[Korean cuisine/ja|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（[[jorim/ja|조림]]）と呼ばれる。ドゥブキムチ（[[Dubu-kimchi/ja|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[[kimchi/ja|キムチ]]を中央に盛り付けたものです。これは[[Anju (food)/ja|お酒のつまみ]]として人気がある。
-''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).
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 <div lang="en" dir="ltr" class="mw-content-ltr">