Talk:Yukgaejang

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Contents 1 Toran 2 Hanja 3 Other ingredients 4 Beef 5 Photos 6 Pre-packaged 7 Etymology 8 Soup or stew?

[edit] Toran

Is toran used, as in the video? Is that taro? If so, which part is used (corm, stem, or leaves)? It seems strange that the chef in the video would substitute celery for taro, whose texture and flavor are much more like a potato than a stalk of celery. Badagnani (talk) 23:23, 16 May 2008 (UTC)

[edit] Hanja

Needs hanja. Badagnani (talk) 23:30, 16 May 2008 (UTC)

[edit] Other ingredients

Can it also call for:

• beef tripe
• dangmyeon (cellophane noodles)
• fresh chili peppers
• beef broth (instead of water)
• beaten eggs

?

Badagnani (talk) 23:30, 16 May 2008 (UTC)

[edit] Beef

What cut of beef is used? Is it sirloin? Badagnani (talk) 23:30, 16 May 2008 (UTC)

[edit] Photos

Which of these photos is the best? Badagnani (talk) 23:35, 16 May 2008 (UTC)

[edit] Pre-packaged

Is it available in pre-packaged form? Badagnani (talk) 23:36, 16 May 2008 (UTC)

[edit] Etymology

Does 肉개醬 mean "meat" "dog" "thick sauce"? That doesn't make 100% sense because it's not made of dog, and it's more of a thick soup rather than a thick sauce. Badagnani (talk) 00:06, 17 May 2008 (UTC)

[edit] Soup or stew?

Is it really properly classified as a soup? It really looks more like a stew to me (i.e., less liquid, more like a jjigae than a guk)? Badagnani (talk) 22:09, 17 May 2008 (UTC)

It is in the category of gukbap (guk with "rice"). Have you ever had it? The taste seems to me pretty much similar with gulasch, a Hungarian soup.--Appletrees (talk) 22:12, 17 May 2008 (UTC)

I am vegetarian, so I haven't tried it. Should the term guk be added into the text of this article? Badagnani (talk) 22:13, 17 May 2008 (UTC)

Well, "gukbap" is more suitable.--Appletrees (talk) 22:17, 17 May 2008 (UTC)

Meaning you put rice into the soup? Maybe we need a gukbap article too, then. Badagnani (talk) 22:25, 17 May 2008 (UTC)

• Yes. Gukbap has more ingredients inside of the dish. Just look at the below link. All of the entries are as much important as yukgaejang or sundubu jjigae.

Wikipedia:WikiProject_Korea/Cuisine/Redlist#Soups_and_stews

--Appletrees (talk) 22:29, 17 May 2008 (UTC)

How can those redlinks be found from the WPKOREA page? I see only the "To do" list. Somehow those should both be easily findable, or combined. Badagnani (talk) 22:38, 17 May 2008 (UTC)

Don't blame me. I added the bunch of the entries today because of the concern about the "long to-do list". The Wikipedia:WikiProject_Korea/Redlist can be found within the collapsible navigation bar on the right of the main page. --Appletrees (talk) 22:50, 17 May 2008 (UTC)

The listed guk or tang are only representatives in Korean cuisine, so more than 4 or 10! times varieties exist in Korea.--Appletrees (talk) 23:06, 17 May 2008 (UTC)

Well, it's certainly a good feeling to know that eventually all will be documented here, for the English-reading world to find out about. Badagnani (talk) 23:22, 17 May 2008 (UTC)

Hmm.. at this point, you and I are the only contributors for Korean cuisine, so I'm not sure about your confidence and still really representative varieties (at least over 10 dishes) of kimchi and jeotgal are not created yet. I can't do all these by myself. --Appletrees (talk) 23:37, 17 May 2008 (UTC)

I know mainly foods available in restaurants, and the new ones seem to be mostly rarer things that you have better knowledge and sources for. As you know, for the rarer ones my function is mainly to fix small things in English grammar, and to ask questions about things that need to be clarified. As with the other Asian cuisines, it can take a long time, but the progress is good. Badagnani (talk) 23:58, 17 May 2008 (UTC)