food.wikisort.org - DishDubu-kimchi (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, makes a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.[3]
Dubu-kimchi |
Alternative names | Dubu-gimchi |
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Place of origin | Korea |
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Associated national cuisine | Korean cuisine |
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Main ingredients | Tofu (dubu), kimchi, pork |
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Hangul | 두부김치 |
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Hanja | 豆腐김치 |
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Revised Romanization | dubu-gimchi[1] |
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McCune–Reischauer | tubukimch'i |
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IPA | [tu.bu.ɡim.tɕʰi] |
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Preparation
Well-fermented baechu-kimchi (napa cabbage kimchi) is sliced into bite size pieces, while the pork is sliced into similar shape and size of kimchi and marinated with gochujang, soy sauce, gochutgaru (chili powder), grated ginger, minced garlic, and sugar.[4] Onions are sliced into strips, and green chili peppers are sliced on the diagonal.[5] The marinated pork is stir-fried in a pan coated with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially.[4] Mo-dubu (firm tofu) is blanched, sliced into rectangles, and served with the stir-fried kimchi and pork when hot.[6] Toasted sesame seeds are often sprinkled on top.[4]
See also
- List of tofu dishes
Food portal
References
Soy (Glycine max) |
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General |
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Soy-based dishes | |
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Plant milk | |
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Meat analogues |
- Beanfeast
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- Tofu
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Sauces and condiments | Soy sauce based | |
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Pastes |
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Fermented bean | |
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Biochemicals | Phytoestrogens |
- Genistein
- Genistin
- Glycitein
- Glycitin
- Ononin
- Daidzein
- Equol (metabolite)
- O-DMA (metabolite)
- Daidzin (leaves)
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Globulins (proteins) |
- Beta-conglycinin
- Glycinin
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PHAs (Lectins) |
- Soybean agglutinin (lectin)
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Enzymes |
- Beta-amylase
- Lipoxygenase
- Cysteine proteases
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Trypsin inhibitors |
- Kunitz inhibitor
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Other |
- Soy lecithin (mix of Phospholipids)
- Lunasin
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Companies |
- 8th Continent
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Other |
- Yuasa, artisan town of historic soy sauce distilleries
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- William Shurtleff and Akiko Aoyagi
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Category: Soybeans |
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Varieties | |
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Related |
- Gimjang
- Kimchi-buchimgae
- Kimchi Field Museum
- Kimchi fried rice
- Kimchi refrigerator
- Companilactobacillus kimchii
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