Korean speakers - Help me read these instructions!

[Eug]

OK, can anyone help me?

I bought this package to attempt to make a Korean Soon dish, but I can't read the instructions.

I've scanned what I think are the directions. Do I just add 150 mL of water?

See here

 

[LeeTJ]

1. put the sauce in 150 ml of water and bring to boil.
2. when water has come to boil, put 400 grams of soft tofu in water
3. then put in, onions, kimchi, eggs, meat in and let boil for 4 to 5 minutes.


something like that anyway.

 

[Eug]

Originally posted by: LeeTJ
1. put the sauce in 150 ml of water and bring to boil.
2. when water has come to boil, put 400 grams of soft tofu in water
3. then put in, onions, kimchi, eggs, meat in and let boil for 4 to 5 minutes.


something like that anyway.

Excellent thanks.

Off to the kitchen I go...

 

[LeeTJ]

btw, the dish is called SOON TU BU

or roughly translated ENTIRELY TO FU.

The dish when made right (not instant) is taken out of the brine that coagulates the soy protein to make tofu. w/o squeezing the water out and usually not even seasoned but you can season it.

my grandmother used to make it for us a lot when i was young.

 

[bleeb]

1. Chun yun yang hyum soon doo boo jjee geh yang nyum jang (160 g) ul mul 150 ml wah ham ggeh ddok beh gee eh dab soob nee dah.

2. (1) ui ddog beh gee eh heng bok ee gah duk han jeen soon doo boo (400g, 1 geh) lul juk dang han goo gee lo dduh nuhh seeb she o.

3. Gee ho eh dda laa gyeh lan, yang pah, kim chee, go gee dong ul nuh 4~5 boob jung doh ggl hee myun han gah jok (3-4 een) ee mah she geh duh shel soo ee sub nee dah.


Basically cook in 150 ml of water, tofu, then cook for about 4-5 minutes, and then add the soup base. You can add eggs, onions, Kim Chee, meat, etc.


Reminds me of eating this stuff at Hoo Soon Ee in Lynnwood Washington. They had the best place there... I think its famous and all the koreans know about it. I bet its the TON of MSG they put in the soup that makes it so good.

 

[LeeTJ]

HEY

i was pretty close.

 

[bleeb]

Originally posted by: LeeTJ
HEY

i was pretty close.

I think my romanization is off... its hard to translate the hangul into english, readable words.

 

[LeeTJ]

Originally posted by: bleeb

Originally posted by: LeeTJ
HEY

i was pretty close.

I think my romanization is off... its hard to translate the hangul into english, readable words.

that's because the vowels are soo different.

in english even the short vowels are dipthongs. the basic vowels in korean are literally half the sound of their english counter part.

like the syllable TAE, it's pronounced TAE (very short ae sound), americans wanna drag that out to TAEEEEEE. or tahhhhiiiiii. they can't get that it's just TAE.

 

[Yossarian]

I thought this thread was going to be about Asian home theater equipment.

 

[Anubis]

Originally posted by: PipBoy
I thought this thread was going to be about Asian home theater equipment.

same

 

[jurzdevil]

Originally posted by: TheEvil1

Originally posted by: PipBoy
I thought this thread was going to be about Asian home theater equipment.

same

me too

 

[LeeTJ]

Originally posted by: jurzdevil

Originally posted by: TheEvil1

Originally posted by: PipBoy
I thought this thread was going to be about Asian home theater equipment.

same

me too

actually i did too when i first read it.

 

[dighn]

Originally posted by: LeeTJ

Originally posted by: jurzdevil

Originally posted by: TheEvil1

Originally posted by: PipBoy
I thought this thread was going to be about Asian home theater equipment.

same

me too

actually i did too when i first read it.

me too

then i saw cook for 4-5 minutes, wtf!?

 

[rudeguy]

Originally posted by: jurzdevil

Originally posted by: TheEvil1

Originally posted by: PipBoy
I thought this thread was going to be about Asian home theater equipment.

same

me too

confirmed, then I started reading..and was like...why would you want to boil speakers?

 

[Eug]

Originally posted by: LeeTJ
btw, the dish is called SOON TU BU

or roughly translated ENTIRELY TO FU.

The dish when made right (not instant) is taken out of the brine that coagulates the soy protein to make tofu. w/o squeezing the water out and usually not even seasoned but you can season it.

my grandmother used to make it for us a lot when i was young.

Interesting. Well even the instant stuff was good. Yummmm.....

 

[dighn]

Originally posted by: LeeTJ
btw, the dish is called SOON TU BU

or roughly translated ENTIRELY TO FU.

The dish when made right (not instant) is taken out of the brine that coagulates the soy protein to make tofu. w/o squeezing the water out and usually not even seasoned but you can season it.

my grandmother used to make it for us a lot when i was young.

hmm the chinese eats it that way too, with different kinds of seasoning of course.

it's good stuff

 

[LeeTJ]

Originally posted by: Eug

Originally posted by: LeeTJ
btw, the dish is called SOON TU BU

or roughly translated ENTIRELY TO FU.

The dish when made right (not instant) is taken out of the brine that coagulates the soy protein to make tofu. w/o squeezing the water out and usually not even seasoned but you can season it.

my grandmother used to make it for us a lot when i was young.

Interesting. Well even the instant stuff was good. Yummmm.....

oh ya, instant stuff is great.

it's funny, my wife is like 8 yrs younger than me. i grew up in US and she grew up in Korea, so when i told her about the REAL SOON TU BU dish, she was like, hehehe, ur such a hick (about me) cause she had only had the instant stuff and never had the real stuff.

generational gap i guess.