Talk:Jjigae

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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) 21:46, 3 July 2008 (UTC)[reply]

I deleted gochujang jjigae[edit]

I deleted gochujang jjigae, because as a native Korean, I know that there is no such thing as gochujang jjigae. —Preceding unsigned comment added by 69.26.107.174 (talk) 05:37, 14 May 2009 (UTC)[reply]

=> I didn't add it back, but there is indeed a gochujang jjigae. Gochujang jjigae - Nuyos (talk) 00:23, 9 June 2010 (UTC)[reply]

Edited 개 to 게[edit]

Hi, I just made made a minor edit on 개찌개 because literally, that means dog stew. It is supposed to be 게찌개 which means crab stew. In addition, I want to cast some doubt that crab stew even exists. —Preceding unsigned comment added by DaeHanMinGuk (talk • contribs) 08:18, 3 May 2010 (UTC)[reply]

=> There is a crab jjigae as well, although it's usually called kkotge jjigae (꽃게찌개). Gejjigae - Nuyos (talk) 00:23, 9 June 2010 (UTC)[reply]

Ratio of components and stronger taste[edit]

I have removed the following sentence: ". Jjae has a stronger taste because the rate between soup and geonji (solid ingredients of soup) is more similar in jjigae that that of guk". I am not concerned of copyvios, although a further rewrite wouldn't hurt, but because it confusing. The confusion is not due to this sentence being badly rewritten (through I guess Jjae is a typo of Jjigae), but because the original source sentence is badly written: "The ratio between soup and geonji (solid ingredients of soup) is much similar in jjigae than that of guk. That is why jjigae has a much stronger taste." First, it is not clear if the Jjigae is compared to a western soup, stew, or Korean guk. Second, what doesn't mean that the ratio is more similar? Particularly as we are not told what those other rations are. I am half-guessing that what was meant here was something like "jjigae has a stronger taste compared to [soup/guk] as it has a higher proportion of solid ingredients (geonji)." Lastly, this sentence should not be in the lead; WP:LEAD purpose is to summarize the important information, not to introduce new ones. --_{Piotr Konieczny aka Prokonsul Piotrus| reply here} 04:51, 28 March 2014 (UTC)[reply]

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