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This photo is showing plain white tubu with kimchi, not "dubu kimchi." Badagnani 10:16, 19 October 2007 (UTC)
How can it it be dubu kimchi if the dubu is not made into kimchi? It's just dubu + kimchi. Shouldn't the kimchi be red because it's soaked in a jar like kimchi? If it is dubu kimchi, the description in the article needs to be altered to say that the dubu served in the dish dubu kimchi is plain, uncooked, un-marinated dubu. The name is misleading if the dubu is not soaked with chili and spices in a jar like normal kimchi. Badagnani 11:27, 19 October 2007 (UTC)
I've tried the dish consisting of plain white slices of cold dubu served with soy sauce and sliced scallions. It's a very simple dish and if I remember correctly people can be seen eating it in the film Seopyeonje. I think it's just called sundubu even though the dubu is not as soft as the dubu used in sundubu jjigae. I think it's similar to the Japanese Hiyayakko and the fact it's served with uncooked soy sauce leads me to believe that this dish may have been introduced from Japan during the occupation period. Badagnani 17:01, 19 October 2007 (UTC)
I was simply mentioning another similar dish. I still cannot understand linguistically why it is called "dubu kimchi" and not "dubu with kimchi." I didn't imply that dubu kimchi is influenced by Japanese cuisine, only the cold dubu dish, the evidence being the use of raw soy sauce which I am told is never used as a condiment in Korean cuisine, only as an ingredient in cooking. I may be wrong, and often are. Badagnani 17:27, 19 October 2007 (UTC)
I don't know what your objection is to the sachima article. There are some dishes that are held in common between cultures, like tofu skin, tofu, or danmuji, and it makes sense to put them in a single article. Regarding the chili oil issue, are you stating that the Korean version of chili oil should not be included in the Chili oil article? I was asking earlier if it differs significantly from the Chinese version of chili oil, or if the oil is extracted from the seeds of the chili. If the latter, it would be an entirely different item, since the Chinese one is simply a mixture of oil with ground dried chilis. We should discuss that at the Chili oil article instead of here, though. Badagnani 17:31, 19 October 2007 (UTC)
Thanks! I don't think we discuss yeondubu in the Tofu article, but it's probably a good idea to add info there. I extrapolated "dubu kimchi" because I know of a kimchi made with Garlic chives, called pa kimchi. I thought the vegetable that the kimchi is made from comes BEFORE the word "kimchi." Badagnani 18:22, 19 October 2007 (UTC)
This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||
|
This photo is showing plain white tubu with kimchi, not "dubu kimchi." Badagnani 10:16, 19 October 2007 (UTC)
How can it it be dubu kimchi if the dubu is not made into kimchi? It's just dubu + kimchi. Shouldn't the kimchi be red because it's soaked in a jar like kimchi? If it is dubu kimchi, the description in the article needs to be altered to say that the dubu served in the dish dubu kimchi is plain, uncooked, un-marinated dubu. The name is misleading if the dubu is not soaked with chili and spices in a jar like normal kimchi. Badagnani 11:27, 19 October 2007 (UTC)
I've tried the dish consisting of plain white slices of cold dubu served with soy sauce and sliced scallions. It's a very simple dish and if I remember correctly people can be seen eating it in the film Seopyeonje. I think it's just called sundubu even though the dubu is not as soft as the dubu used in sundubu jjigae. I think it's similar to the Japanese Hiyayakko and the fact it's served with uncooked soy sauce leads me to believe that this dish may have been introduced from Japan during the occupation period. Badagnani 17:01, 19 October 2007 (UTC)
I was simply mentioning another similar dish. I still cannot understand linguistically why it is called "dubu kimchi" and not "dubu with kimchi." I didn't imply that dubu kimchi is influenced by Japanese cuisine, only the cold dubu dish, the evidence being the use of raw soy sauce which I am told is never used as a condiment in Korean cuisine, only as an ingredient in cooking. I may be wrong, and often are. Badagnani 17:27, 19 October 2007 (UTC)
I don't know what your objection is to the sachima article. There are some dishes that are held in common between cultures, like tofu skin, tofu, or danmuji, and it makes sense to put them in a single article. Regarding the chili oil issue, are you stating that the Korean version of chili oil should not be included in the Chili oil article? I was asking earlier if it differs significantly from the Chinese version of chili oil, or if the oil is extracted from the seeds of the chili. If the latter, it would be an entirely different item, since the Chinese one is simply a mixture of oil with ground dried chilis. We should discuss that at the Chili oil article instead of here, though. Badagnani 17:31, 19 October 2007 (UTC)
Thanks! I don't think we discuss yeondubu in the Tofu article, but it's probably a good idea to add info there. I extrapolated "dubu kimchi" because I know of a kimchi made with Garlic chives, called pa kimchi. I thought the vegetable that the kimchi is made from comes BEFORE the word "kimchi." Badagnani 18:22, 19 October 2007 (UTC)