Talk:Japchae

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Image

Another image is located here: Image:IMGP1669.JPG. -- Visviva 16:35, 21 April 2006 (UTC)[reply]

Pickling melon

Does the conomon variety of melon mentioned in the article look like this? Badagnani (talk) 17:45, 16 May 2008 (UTC)[reply]

No, it is not. The picture shows chamoe (참외 Cucumis melo var. makuwa), one of favorite fruits in Korea. The taste and texture does not resemble western melon (its taste is really good). Wolgwa of which I've never heard seems like it is not as much sweet as either that of chamoe or any melon species. It seems similar to Lagenaria leucantha or chayote.--Appletrees (talk) 18:00, 16 May 2008 (UTC)[reply]

Thank you. Okay, here are photos of wolgwa:

Badagnani (talk) 18:16, 16 May 2008 (UTC)[reply]

I have eaten chamoe but my Korean friend instructed me that it was called be. I assume he told me wrong, or used some vernacular name (borrowed from the name of the Korean pear) instead of the standard name. Badagnani (talk) 18:24, 16 May 2008 (UTC)[reply]

It is also called "oe" (외) as a dialect in Gyeongsangnam-do and Jeollanam-do, not "be" which can be confused with "bae" (Korean pear). Either your friend did give you misinformation or you might've misheard the pronunciation.--Appletrees (talk) 18:33, 16 May 2008 (UTC)[reply]

Ingredients of dangmyeon

Are dangmyeon always made of sweet potato flour? I used to think so, but more and more, I am seeing packages of dangmyeon that are actually produced in northern China, for Korean consumption, labeled in hangul, and the ingredients often state that mung bean starch has been used rather than sweet potato starch. Badagnani (talk) 17:51, 16 May 2008 (UTC)[reply]

You'd need article support rather than from what you think for this statement. --KimYunmi (talk) 17:59, 29 September 2022 (UTC)[reply]

Lead

The lead states that cellophane noodles are used, but later it says that there are varieties without noodles. Thus, the lead should be fixed. Badagnani (talk) 17:54, 16 May 2008 (UTC)[reply]

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No support in articles for this statement?

"Its popularity increased later in the 20th century when cellophane noodles made from sweet potato starch were introduced to Korea from China." Neither of the articles linked seem to back this statement up. Could someone please support or delete the statement?--KimYunmi (talk) 17:58, 29 September 2022 (UTC)[reply]

One of the sources explicitly says Its popularity spread more widely when cellophane noodles made of sweet potato starch from China became available in Korea later in the 20th century. They were favored for their tenderness that makes it soft outside but firm inside. Seems well-sourced to me. NekoKatsun (nyaa) 18:30, 29 September 2022 (UTC)[reply]