Talk:Korean noodles

message: Japchae is not a salad. Badagnani 02:29, 8 September 2007 (UTC)
replies: text: It surely is one of the Banchan dishes, but I and my American friends think the food is very similar to and categorized in noodle salads. Anyhow, I will exchange Japchae under "noodle salad" with under Banchan. --Appletrees 02:46, 8 September 2007 (UTC)

text: Well, Banchan has wider meanings than just side dishes served in a small plate for free if people order a main dish. Even Galbi and Bulgogi can be also considered as Banchan. Banchan is always accompanied with Bap (which also has several meanings, but usually refers a bowl of rice). Japchae can be a main dish, side dish, snack, or Anju (food for drink).  —Preceding unsigned comment added by Appletrees (talk • contribs) 03:18, 8 September 2007 (UTC)

text: I'm happy to know this, and thanks for taking the time to explain it. In America Korean food isn't always served this way, and in the restaurants here, when Koreans sit down, they're immediately presented with many banchan and white rice. When Americans go there, we have to wait 20+ minutes and we get the banchan with the meal, and no white rice. So our understanding of banchan is simply the small dishes of pickles with no rice. If the restaurateurs would take the time to explain their culinary culture to us properly, and present the food the same way to us, we'd learn. Badagnani 03:33, 8 September 2007 (UTC)
thread_title: Japchae

message: Is this meant to be a List of Korean noodles, or an article about Korean noodles?  It's no problem if it's the former, but the name should probably be changed to reflect it. FlagSteward 00:27, 1 October 2007 (UTC)
replies: text: It's something like an annotated list at the moment, but merits being expanded into a full article. Badagnani 00:46, 1 October 2007 (UTC)
thread_title: Purpose of this article?

message: Would the admin of this page pls site a reference for this regional version of Janchi Gooksoo? I'm ok with unreferenced descriptions if they fit the consensus, but this variation seems a bit odd.  I've certainly never heard of it.  Janchi Gooksoo is made with anchovy broth (not seaweed) and is eaten with a sauce topping made with soy sauce, scallions and sesame seed oil.  The soy sauce, and sesame oil are central to this dish.  The addition of egg and cucumber is also a bit odd, but believable in rare cases, I guess. The omission of the sauce and the unique broth in this version would make this description some kind of regional variation.  
Of course, I don't know where exactly in Korea the author was born, but I just think including some kind of regional reference would improve the accuracy of the description.  I can tell you as someone born in Seoul with a mother from Pusan, this is not a version I'm familiar with. If a reference is needed for the more traditional version please use this one: 
http://www.koreanrestaurantguide.com/recipes/noodle.htm#j --—Preceding unsigned comment added by 76.117.160.36 (talk • contribs) 
:Wikipedia is open to anyone, so if you think that any content/image is not adequately addressed here, you can edit it by yourself with reliable sources. Anyway I checked several sources and you are so right on the broth, sauce and gomyeong (고명 garnish). Generally, people make it with dried anchovies but in rare cases, beef broth can be used However, seaweed (might be dasima 다시마, Kombu) is purely optional and additional to main broth to enrich the flavor, not solely used. Thus, the information you pointed out misleads the article. No cucumber but zuccinni can be used. Sliced jidan (지단) is generally topped on the noodle dish with sliced gim. The author who put the info is not Korean. Hmmm...original research is a big problem again.--Appletrees (talk) 00:03, 13 May 2008 (UTC)
replies: text:  Appletrees, your edit was great! It also explains why its called 'janchi' to begin with.  Even better that I could have written it.  I don't think I want to directly edit any of these articles myself, but I think I'm comfortable just discussing possible changes for now.  Can we also take a look at the bibim-gooksoo (no mention of gochujang) and nengmyeon (no mention of tangy or vinegar flavor).  Sorry for being such a pain, but I only just discovered how to communicate with admins, which is why I'm mentioning all these thing all at once. 76.117.160.36 (talk) 01:22, 13 May 2008 (UTC)
replies: text: Thank for the compliment but I or others may not quickly response to your request anytime. Plus, I'm not an English native speaker and you seem to be raised in the place where you're editing now, so I think it would be much better you edit cuisine articles. (You have better English ability and knowledge!) Anyway, I will look at the bibim guksu/naengmyeon section.--Appletrees (talk) 01:35, 13 May 2008 (UTC)
replies: text: re: bibim-gooksoo and nengmyeon... those are perfect descriptions that pretty much cover all the regional variations that one would encounter.  (And yes, I forgot about the hot mustard! Well remembered.) I could not have possibly written something that complete.  The previous description for nengmyeon was just too general. Still correct, but could also be used to describe japanese soba.  Most westerners hate the taste of nengmyeon at first.  Therefore, I felt that more details other than its made with buckwheat and that its served cold and with condiments, were needed. 76.117.160.36 (talk) 02:42, 13 May 2008 (UTC)
thread_title: Janchi Gooksoo correction/addition request

message: Is the mustard that comes with naengmyeon a thin yellow paste? When I have purchased naengmyeon it came with mustard oil--a very light-colored oil that is extremely pungent and just a few drops will make the entire dish extremely spicy. So, isn't mustard oil also used? I have never been served the mustard sauce. Badagnani (talk) 03:11, 13 May 2008 (UTC)
replies: text: Bada, I too have eaten the clear mustard oil you're referring to but only with instant nengmyeon at home. Only a few instant brands separate the mustard oil from the soup packet, but the horseradish component will always be there in some form. This oil is either the natural allyl isothiocyanate extract from the mustard seed or synthetic mustard oil, the former is very common in japanese food stores as wasabi oil.  I personally have not seen wasabi oil served in a restaurant, but I’m almost positive that that is what you were served.  My personal experience with nengmeyon in restaurants is with the chinese hot mustard, which is yellow and basically the same thing but cheaper for the restaurateur. At my mom's table it was either green wasabi or hot mustard powder.  But all these variations are essentially the same because it’s the same basic plant and the same chemical that provides the taste and nasal sting.76.117.160.36 (talk) 10:35, 13 May 2008 (UTC)

text: I've had naengmyeon both ways (instant at home and in restaurants). Interestingly, the first time (years ago) I didn't like it so much, then I liked it later. The mustard oil came in a tiny clear plastic package that came with the instant one (which also had the noodles and a larger clear plastic package of a spicy, red, liquidy sauce). Badagnani (talk) 16:53, 13 May 2008 (UTC)
thread_title:  Form of mustard 

message: Onmyeon (온면, buckwheat noodle soup). Badagnani (talk) 23:39, 18 June 2008 (UTC)
thread_title:  To add 

message: Are cheonsachae made from kombu? It's much more likely if they're clear and jelly-like that they're made of carrageenan, an agar-like substance made of Irish moss. Badagnani (talk) 18:52, 7 September 2008 (UTC)
thread_title:  Cheonsachae 

message: I just bought a package of gamja kalguksu. Should this be mentioned here, or at Kalguksu? Badagnani (talk) 04:48, 13 December 2009 (UTC)
thread_title: Gamja kalguksu

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thread_title:  External links modified