Talk:Korean barbecue

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[edit] Bulgogi

Why is bulgogi not in the table, under "beef"? Badagnani (talk) 07:57, 14 March 2008 (UTC)

Why is beef bulgogi not mentioned in the text of the article either? Badagnani (talk) 08:19, 14 March 2008 (UTC)

This is a community and I want to leave this to someone in the community with more expertise in this dish. Badagnani (talk) 18:14, 15 March 2008 (UTC)

[edit] Move proposal

Move to Korean barbecue (the latter currently redirects to Galbi, which is just one variety of Korean barbecue). Badagnani (talk) 08:40, 14 March 2008 (UTC)

I did not create the article. When I tried to move Korean bbq to Korean barbecue, it wouldn't allow such a move, as there was already a redirect from Korean barbecue to Galbi. That's why "on earth." Badagnani (talk) 08:58, 14 March 2008 (UTC)

Hibachi is the term used in the U.S. for a small portable stove, heated by charcoal or Sterno. Badagnani (talk) 22:03, 15 March 2008 (UTC)

[edit] Pork rib galbi

Pork rib galbi should be mentioned in the article's text, and also be included in the box. Badagnani (talk) 22:05, 15 March 2008 (UTC)

Sorry, I cannot do this because I don't know if it's marinated or not, or how to call it in Korean. I prefer to let an editor more skilled in Korean, and this dish, do this. Badagnani (talk) 22:32, 15 March 2008 (UTC)

When galbi is made from pork ribs, which cut of pork ribs are used? See Pork ribs for a list of cuts. Badagnani (talk) 22:07, 15 March 2008 (UTC)

Sorry, I can't understand your answer. Badagnani (talk) 22:32, 15 March 2008 (UTC)
The claim that pork galbi, chicken galbi, and pork bulgogi are only served and eaten in North America, and never in Korea, needs to be examined. Badagnani (talk) 19:56, 16 March 2008 (UTC)
If pork and chicken galbi and bulgogi are relatively recent, then we should add that information to the article. "Relatively recent" should be given an approximate date range as well. Pork rib galbi has not been added to the box yet (it needs to be), and it needs to be explained which cut of pork ribs are used. It's best to actually fix the article so we don't have to keep discussing about fixing the article. Badagnani (talk) 19:55, 16 March 2008 (UTC)
If you are sure, it's best to fix the article rather than keeping discussing. Badagnani (talk) 21:12, 16 March 2008 (UTC)
We need to know the cut of pork ribs used for pork galbi. The cuts are given at Pork ribs and do not differ in Korea because the physiology of the Korean pig is not significantly different from pigs in English-speaking regions. Badagnani (talk) 21:13, 16 March 2008 (UTC)
You are an expert in Korean culture, language, and cuisine, and thus able to search the Korean Internet and consult with restaurants, etc., to determine this information. We are a community and I am deferring to those with more ability to locate this information. It's always better to do that than continue commenting. Badagnani (talk) 22:00, 16 March 2008 (UTC)
That person didn't know which berry (or where in the "mountains of Korea" the photo was taken. I think s/he isn't from Korea. I thought you were, however, and speak and read good Korean. Thus, it's easier for you to actually find and add the information (rather than continually talking about finding it here). We are a community and all work together. I always add what I am able to find on my own, as you know quite well. Badagnani (talk) 03:16, 19 March 2008 (UTC)
Of course I emailed that person, instantly after we first discussed it. You can see it on that photo's Flickr page; why didn't you look already if you are so interested? S/he told me (in English) that his/her Korean is not good, which would be surprising if s/he were from South Korea. I think that berry is probably a variety of Rubus, the one used to make bokbinja ju. Regarding your very long comments and lack of actually fixing articles, it's not "nice" or "rude" to point that out. It would be great if you could actually help fix them. If not, just wait for someone else to do so. It's important to have all details documented properly. Koreans are not known for not caring what cut or species certain things are; if they were, they would not have developed such a highly developed culinary tradition. Badagnani (talk) 04:34, 19 March 2008 (UTC)