Talk:Samgye-tang

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 29 October 2019 and 6 December 2019. Further details are available on the course page. Student editor(s): Donghoka. Peer reviewers: Smblake3024.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 08:36, 17 January 2022 (UTC)

Alternate image
Just thought I'd mention that there is an alternate (and somewhat larger) image on Commons, see. The current image here is nice, but it is also rather small. -- Visviva 02:04, 8 May 2006 (UTC)

Other herbs?
Does it ever include other herbs such as wolfberry(구기자), codonopsis(더덕), danggui(당귀), or other Asian herbs? Badagnani (talk) 18:33, 23 January 2008 (UTC)

A response to this question would be very helpful. Badagnani (talk) 20:20, 9 March 2008 (UTC)


 * Yes, these herbs can be included in samgyetang depending on recipes. --Appletrees (talk) 21:12, 9 March 2008 (UTC)

So ginseng is the most important one and always is included, but the others are optional? This information should be included in the article. Badagnani (talk) 21:22, 9 March 2008 (UTC)

Done. Codonopsis changed from deodeok to dangsam. Dangsam is another species in the same genus, Codonopsis lanceolata. If you find that Codonopsis lanceolata is the one that's used in the soup and not Codonopsis pilosula (as is used very widely in Chinese soups of this type), change it back. Badagnani (talk) 21:29, 9 March 2008 (UTC)

"To make are used for the dish,"
OK, that sentence has no actual meaning. Would it be possible to put in the necessary bits an pieces to make it understandable, please? I can make absolutely no sense out of this bit, and most likely most other readers cannot, either. --Stizzleswick (talk) 12:25, 25 December 2014 (UTC)