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Another image is located here: Image:IMGP1669.JPG. -- Visviva 16:35, 21 April 2006 (UTC)
Does the conomon variety of melon mentioned in the article look like this? Badagnani ( talk) 17:45, 16 May 2008 (UTC)
Thank you. Okay, here are photos of wolgwa:
Badagnani ( talk) 18:16, 16 May 2008 (UTC)
I have eaten chamoe but my Korean friend instructed me that it was called be. I assume he told me wrong, or used some vernacular name (borrowed from the name of the Korean pear) instead of the standard name. Badagnani ( talk) 18:24, 16 May 2008 (UTC)
Are dangmyeon always made of sweet potato flour? I used to think so, but more and more, I am seeing packages of dangmyeon that are actually produced in northern China, for Korean consumption, labeled in hangul, and the ingredients often state that mung bean starch has been used rather than sweet potato starch. Badagnani ( talk) 17:51, 16 May 2008 (UTC)
The lead states that cellophane noodles are used, but later it says that there are varieties without noodles. Thus, the lead should be fixed. Badagnani ( talk) 17:54, 16 May 2008 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 21:08, 3 July 2008 (UTC)
"Its popularity increased later in the 20th century when cellophane noodles made from sweet potato starch were introduced to Korea from China." Neither of the articles linked seem to back this statement up. Could someone please support or delete the statement?-- KimYunmi ( talk) 17:58, 29 September 2022 (UTC)
Its popularity spread more widely when cellophane noodles made of sweet potato starch from China became available in Korea later in the 20th century. They were favored for their tenderness that makes it soft outside but firm inside.Seems well-sourced to me. NekoKatsun ( nyaa) 18:30, 29 September 2022 (UTC)
![]() | This article is rated Start-class on Wikipedia's
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Another image is located here: Image:IMGP1669.JPG. -- Visviva 16:35, 21 April 2006 (UTC)
Does the conomon variety of melon mentioned in the article look like this? Badagnani ( talk) 17:45, 16 May 2008 (UTC)
Thank you. Okay, here are photos of wolgwa:
Badagnani ( talk) 18:16, 16 May 2008 (UTC)
I have eaten chamoe but my Korean friend instructed me that it was called be. I assume he told me wrong, or used some vernacular name (borrowed from the name of the Korean pear) instead of the standard name. Badagnani ( talk) 18:24, 16 May 2008 (UTC)
Are dangmyeon always made of sweet potato flour? I used to think so, but more and more, I am seeing packages of dangmyeon that are actually produced in northern China, for Korean consumption, labeled in hangul, and the ingredients often state that mung bean starch has been used rather than sweet potato starch. Badagnani ( talk) 17:51, 16 May 2008 (UTC)
The lead states that cellophane noodles are used, but later it says that there are varieties without noodles. Thus, the lead should be fixed. Badagnani ( talk) 17:54, 16 May 2008 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 21:08, 3 July 2008 (UTC)
"Its popularity increased later in the 20th century when cellophane noodles made from sweet potato starch were introduced to Korea from China." Neither of the articles linked seem to back this statement up. Could someone please support or delete the statement?-- KimYunmi ( talk) 17:58, 29 September 2022 (UTC)
Its popularity spread more widely when cellophane noodles made of sweet potato starch from China became available in Korea later in the 20th century. They were favored for their tenderness that makes it soft outside but firm inside.Seems well-sourced to me. NekoKatsun ( nyaa) 18:30, 29 September 2022 (UTC)