Talk:Miyeok-guk

Term issues

Hello, I'm new to this article and I hope my initial forays into this article and my knowledge on the topic of Korean cuisine will be helpful. I just wanted to point out that Japanese wakame is different in preparation and there are differences in taste, form, texture in the final product. Using the term "wakame" for this article on miyeokguk is misleading and ignores this distinction between Korea produced "miyeok" and Japanese produced "wakame". Even in Asian groceries outside of Korea and Japan distinguishes "miyeok" and "wakame" on their shelves. If my explanation wasn't sufficient or if you have further questions please, comment below. I will try to answer them best I can and hopefully reach consensus for my edits.AndrewHKLee (talk) 02:28, 4 November 2010 (UTC)

Evaluation

This article provides a simple and concise overview of the traditional Korean dish miyeokguk. The author provides a brief history of the dish and illustrates the cultural significance of the dish. The article could benefit from mentioning the side dishes (banchan) that are typically eaten alongside miyeokguk, as Korean meals always include a plethora of banchan alongside the main dishes. Likewise, while all the sources used are informative and reliable, it would be beneficial to source older Korean texts and sources that talk about the cultural and historical significance of the food. Finally, there are a couple of sentences that don't flow as well as they could, and the article does have a bit of redundancy. Overall, this is a short and concise yet informative article about the historical and cultural meanings of miyeokguk. Cd631874 (talk) 19:14, 31 August 2023 (UTC)