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New to Korean cooking?
From the Korean cooking forums:
“thank you sanne for your advice! ” — by wvtram
“Hi Maangchi, I was hanging my meju blocks for the second time when one fell. I can see the wonder mold growing. However, I mixed up the dates to take it out of the hay ...” — by Chris4tourism
“Onion tears? Use a really sharp knife (that goes for any food processor, too!), and/or cut the onions first lengthwise and then diagonally. That way, the cells aren't damaged that much (knife) and the juices haven't that ...” — by sanne
“Theoretically, yes - since firm tofu is further pressed silken tofu... But you won't have much left after you got rid of excess water there. ;-) If it's ok for you to use milk-products with meat, you could ...” — by sanne
“Hi Maangchi, can I use fresh hot peppers for kimchi instead of hot pepper flakes? ” — by haydenlhy
“My onion tears and grease burns are nothing compared to how amazing this turned out. You're my spirit animal, Maangchi! ” — by Aniron
“hi maangchi! just a quick question; can you replace the firm tofu with silken tofu? thanks, warren ” — by wvtram
“Amazing! Though probably not quite the same as yours. D: My boyfriend doesn't like anything fishy, so I used beef broth instead. ” — by Aniron
“Can I make this without sugar? ” — by Psc
“wow, your roll ppang looks fluffy and delicious! ” — by Maangchi
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