Talk:Nokdumuk

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[edit] Mung bean starch jelly elsewhere

Chinese people have told me that mung bean starch jelly (probably the same or a very similar food as Nokdumuk and/or Hwangpomuk) is also used in Chinese cuisine. If somebody can find out which variety of bean starch jelly is used in Chinese (and possibly South East Asian) cuisine, I suggest moving the respective article to White mung bean starch jelly, Yellow mung bean starch jelly or some such. Wikipeditor 14:38, 8 May 2006 (UTC)

Ah, like the fine line between dangmyeon and Chinese glass noodles... Badagnani 18:36, 8 May 2006 (UTC)