Talk:Muk (food)

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New cat

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

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)[reply]

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)[reply]

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)[reply]

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)[reply]

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