Talk:Dubu-kimchi

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Wrong photo

This photo is showing plain white tubu with kimchi, not "dubu kimchi." Badagnani 10:16, 19 October 2007 (UTC)[reply]

That is definitely "dubu kimchi". --Appletrees 11:22, 19 October 2007 (UTC)[reply]

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)[reply]

Like jokbal which you previously asked, it is the combined term of just "dubu + kimchi". And have you ever tried the dish? The dubu (tofu) is warmed up in hot water, and the seemingly plain kimchi in the picture is pan fried with pork. --Appletrees 12:00, 19 October 2007 (UTC)[reply]

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)[reply]

BUT you haven't tried dubu kimchi yet. We are not talking about the other dish here. You asserted the picture on the article wrong, so I objected your opinion.

Sometimes, I feel uncomfortable with your intention to integrate individual Asian foods into just one dish. (ex, Sachima, chili oil) If you think dubu kimchi or the other dish you've mentioned are influenced by Japanese cuisine, prove it and develop the article with verifiable references. Anyway, your right above comment is just off the focus; whether this picture is wrong or not.--Appletrees 17:20, 19 October 2007 (UTC)[reply]

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)[reply]

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)[reply]

Well, I was also simply mentioning the examples that you're interested in combining similar dishes of Asia. I'm neither a linguist to analyze Korean language nor an Korean cuisine expert, so I can't always solve your curiosity toward Korean etymology. But if the dubu made with Kimchi, it might be called "kimchi dubu" (order is very important for every language) just like kimchi mandu, mandu made with kimchi.

Generally, people don't prefer longer term, so might've minimized dubu with kimchi to simply "dubu kimchi". (김치를 곁들인 두부-->두부김치, 8 syllables to 4 syllables)

Regarding the dish similar to one in Japanese cuisine, the dubu is not made with sundubu, but yeondubu (연두부, literally soft dubu, it is somewhat between sundubu and plain dubu).

As for chili oil, I scarcely know about regional cuisine except Seoul. It might be a byproduct in the process of grinding red peppers or be influenced by Chinese cuisine. I'm not sure and it it rarely used for Seoul cuisine though.--Appletrees 18:04, 19 October 2007 (UTC)[reply]

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)[reply]