Blog:
Maangchi’s Korea visit
Hello, all my blog readers,
This is a quick note for you. I’m visiting Korea tomorrow!
I haven’t been to Korea for almost 8 years!
I’m sure my country has changed a lot. (Even though I am a Canadian citizen, I always think Korea is my country.)
My new cooking videos will be updated by my friend. I won’t tell you what they will be because I would like to surprise you! : )
So, I may not be able to respond your questions or comments while I’m in Korea.
Don’t think I ignore you even if you did not get fast answer from me.
I will try to access to internet in Korea though.
I will bring back some Korean ingredients such as dried anchovies, hot pepper flakes, Miyuk sea plant, Kim (for kimbap), and dried mountain vegetables… and also some nice looking wooden dishes or plates etc…
Take care yourself,
Maangchi
Have a good trip! I wish I could return to Korea myself… ;)
April 30th, 2008 at 4:19 pmI am just starting to build a social network and part of it is about cooking. I will definitely place some of your videos there. Thanks a lot! Very inspiring
April 30th, 2008 at 8:29 pmJo*rose,
April 30th, 2008 at 8:43 pmThank you very much!
I love you blog, your video’s and your appearance!
May 1st, 2008 at 2:20 amI’m an adopted korean living in Belgium. You bring me closer to Korea. (And look like the biological sister I’ve always wanted ;-) )
Have a safe trip and tell us all about it!
Kukuxumusu,
Thank you! I’m willing to become your older sister. : )
May 1st, 2008 at 4:29 amIt’s early morning here, my plane departs tonight.
Take care yourself, too.
have a nice trip!
May 1st, 2008 at 8:46 amhi ms. Maangchi!! I really love your website. Well, I know your website when I was in youtube and looking for the recipe of blackbean noodle, and i saw your video. Thanks for posting the videos. I really enjoyed them ^__^ hopefully you’ll post more ’cause I love korean food a lot. Anyway, I hope ya have a great trip in korea. >__^
May 2nd, 2008 at 1:07 amHey Maangchi, I am your new fan! I saw a video of you making jeon and chapjae and kimchi jigae on ifood.tv and am now obsessed with korean cooking and korean food (and your blog!) I am going to make kimchi, kimchi jigae..etc with your recipes and will tell you how they go!
P.S. I had been struggling to find sweet rice powder here in London, and when I found a packet in a korean store, the price is extortionate. But fortunately, I discovered that sweet rice powder is the equivalent of glutinous rice powder where you can find in all Chinese supermarkets for a quarter the price.
May 5th, 2008 at 6:52 amHi,Kat,
May 5th, 2008 at 7:25 pmyeah, sweet rice powder is glutinous rice powder!
I know london is very expensive.
I went there in February, 2007.
thank you for being my fan! lol
Dear Maangchi,
Have a wonderful and relaxing trip home. Enjoy your family.
Keith
May 7th, 2008 at 9:27 pmMaangchi,
May 8th, 2008 at 8:01 pmHave fun in Korea!
Agasuka,anne.h,Yuri,and Keith
Thank you very much for you guys’ good wish for my trip. Yes, I’m having a great time. thanks again every body!
May 8th, 2008 at 9:18 pmAhh….Korea land of Country or City.Love the smell of the morning in the Country and the smell of Delicious Foods ready to be eaten in the city. Korea My Homeland! Even though Twas I born in Minnesota, (USA) I have the Full blood of a TRUE Korean! I’d love to go there again! Even though Twas is 11…I will go back Sooner or later!
-My Poem of Korea
May 8th, 2008 at 9:28 pm“Korea my Homeland or Loveland of Dreams
Dear Cactus or Frosty,
Your writing makes me feel emotional. I feel you miss this country a lot that I’m stepping on now!
I will taste good food,smell everywhere, and say hello to this country on behalf of you. : )
May 8th, 2008 at 9:48 pmhi maangchi, have fun in Korea…Hope to hear from u soon. ydolem
May 11th, 2008 at 7:05 pmDear,ydolem!
May 11th, 2008 at 8:57 pmThanks for your nice greeting!
Take care yourself too and keep all
pictures of korean food that you make. I would like to see them!
Thanks for your recipe, I tried the bean sprouts side dish and it came out great. But I wonder why it has to be cooked for 15mins? Isn’t it too long?
I got some chilli powder in korean store, they come in 2 grain size: coarse and fine. Would you explain their difference in terms of usage? Thanks a lot!
May 20th, 2008 at 11:40 amJessica,
I checked your bean sprout dish photo. As I said through email, I used soybean sprouts in my video.
The bean sprouts you made is mung bean sprouts. I usually don’t use hot pepper flakes for mung bean sprouts dish.
Soy bean sprouts need time for about 15 minutes to cook, but mung bean sprouts may need only 10 minutes.
If soy bean sprouts are not cooked properly, the uncooked strong flavor will remain even though you mix it with other ingredients.
Hot pepper flakes are used for usual korean dishes and hot pepper powder is used to make “hot pepper paste”.
May 21st, 2008 at 4:09 amHowever, I can use the both for korean dishes.
Thanks for your reply. I see. I thought mung bean and soybean is interchangable… As I grow the sprouts by myself, mung bean is easier to grow ^_^
May 21st, 2008 at 3:52 pmYou are so generous with your time and I love how much you love what you do!
I think your cooking videos make me feel more connected to my birth culture than all the other videos on the internet combined.
Thank you for letting me see the real way of Korean cooking. Much better than the hamburger helper I was raised on as a Korean adoptee!
November 22nd, 2008 at 1:23 am