두부
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Korean[edit]
Etymology[edit]
Sino-Korean word from 豆腐 (“bean curd, tofu”).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [tubu]
- Phonetic hangul: [두부]
| Romanizations | |
|---|---|
| Revised Romanization? | dubu |
| Revised Romanization (translit.)? | dubu |
| McCune–Reischauer? | tubu |
| Yale Romanization? | twupu |
Noun[edit]
Derived terms[edit]
Derived terms
- 순두부(豆腐) (sundubu, “soft tofu”)
- 연두부(軟豆腐) (yeondubu, “soft tofu”)
- 마파두부(麻婆豆腐) (mapadubu, “mapo doufu”)
- 모두부(豆腐) (modubu, “unknown type of tofu”)
- 콩묵 (kongmuk)
- 두부(豆腐)조림 (dubujorim, “braised tofu”)
- 순두부(豆腐)찌개 (sundubujjigae, “tofu stew”)
- 수두부(水豆腐) (sudubu, “water tofu”)
- 두부(豆腐)의 (dubuui, “cephalic”)
- 두부과자(豆腐菓子) (dubugwaja, “tofu cookie”)