Dubu-kimchi
 | |
| Alternative names | Dubu-gimchi |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Tofu (dubu), kimchi, pork |
| Korean name | |
| Hangul | 두부김치 |
|---|---|
| Hanja | 豆腐김치 |
| Revised Romanization | dubu-gimchi[1] |
| McCune–Reischauer | tubukimch'i |
| IPA | [tu.bu.ɡim.tɕʰi] |
Dubu-kimchi (Korean: 두부김치) is a Korean dish consisting of tofu (dubu) and stir-fried kimchi.[2] Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork. It is considered a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.[3]
Preparation
Well-fermented
See also
References
- ^ "두부김치". National Institute of Korean Language. Retrieved 2018-02-13.
- ^ Lewis, Tim (16 October 2016). "OFM Awards 2016 best new cookbook: Our Korean Kitchen". The Guardian. Retrieved 12 May 2017.
- Korean Food Foundation. Retrieved 12 May 2017.[permanent dead link]
- ^ a b c Ro, Hyo-sun (8 March 2013). "Dubu kimchi, (tofu with stir-fried kimchi and pork)". The Korea Herald. Retrieved 16 April 2013.
- Doopedia (in Korean). Doosan Corporation. Retrieved 12 May 2017.
- ^ "Recipe: Tofu with kimchi (Dubu kimchi)". Los Angeles Times. 26 May 2011. Retrieved 12 May 2017.
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