Talk:Muk (food)

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[edit] New cat

What is the "Korean culture of Japanese origin" category doing here? Badagnani (talk) 17:33, 20 November 2007 (UTC)

For the record, the user who created the category and inserted to here is infinitely blocked for his abhsjve sockpuppetry. Azukimonaka (talk · contribs). They(?) might be very familiar to you. --Appletrees (talk) 17:56, 18 February 2008 (UTC)

[edit] Norangmuk

Text about norangmuk:

“

노랑묵:녹두묵과 같은 방법으로 만드는데, 노란 빛깔을 내기 위해 치자물을 타서 만든 묵이다. 녹두 앙금을 끓는 물에 풀어 쑤다가 풀처럼 엉기기 시작할 때 치자물을 탄다.

”

Badagnani (talk) 17:46, 18 February 2008 (UTC)

What do you want to ask? /addition: I saw you keep calling my removal of your hidden comment as "blanking". Your edit of inserting hidden comment is not a real contribution to the article. Please use this page whenever you have a doubt and question.

I don't know how to translate "치자", but it is a flower with yellow color. The muk has very vivid color unlike nokdumuk.--Appletrees (talk) 18:02, 18 February 2008 (UTC)

It is gardenia. It now appears that norangmuk and hwangpomuk have the same ingredients and description. They are likely the same thing, as the taepyeongso and hojok are. Badagnani (talk) 18:05, 18 February 2008 (UTC)