Talk:Ulmyeon
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소라
[edit]In the Naver recipe, it mentions 소라. Is this conch or turban shell in this context? Badagnani (talk) 00:13, 19 June 2008 (UTC)
Need translation
[edit]Need translation of the following, which seems to talk about seasonings (ganjang and cheongju):
| “ | 소스 재료로는 육수 350cc, 청주 1큰술, 간장 1큰술, 소금 1/2큰술, 호유 1/2큰술, 후춧가루·참기름이 필요하다. | ” |
Is it of Shandong origin, as so many other Korean Chinese dishes are? It seems to have originally been a homestyle noodle dish from Shandong. Badagnani (talk) 00:23, 19 June 2008 (UTC)
삼선
[edit]Does 삼선 mean "seafood"? So is samseon ulmyeon made with even more seafood than the regular kind of ulmyeon? Badagnani (talk) 00:26, 19 June 2008 (UTC)
Photo
[edit]Which photo is best?
- http://www.flickr.com/photos/30727816@N00/1401077830/
- http://www.flickr.com/photos/30727816@N00/1400186331/
- http://www.flickr.com/photos/me2flickr/2463766026/
Badagnani (talk) 01:25, 19 June 2008 (UTC)
Which photo is best?
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