Blog:
Some changes to my site
I made some changes to my website this week. I wanted to be able to add more categories easily, and so I moved everything from Blogger to Wordpress. I also started a new kitchenware section and maybe I will add more sections now that it is easier to do.
I also divided the blog section into a blog and recipes because I thought it was confusing to have them all together. I also wanted to be able to categorize recipes in different ways like noodles, or sidedishes, or vegetarian. You can find that list on the left, below the recipes list.
Some things might still be broken, please be patient, readers!
When I started this site I never knew it would grow so big so fast, so I never planned for new sections or categories. Now I’m ready for the future!
“When I started this site I never knew it would grow so big so fast, so I never planned for new sections or categories. Now I’m ready for the future!”
Congratulations Maangchi =)May you’ll be blessed with more success, and I hope for more recipes to come…especially homemade mandu skin..hehe.
August 11th, 2008 at 12:07 pmAnna,
August 13th, 2008 at 11:45 pmThank you very much. Homemade mandu skin, sure, when I make my wang mandu (king size dumpling) later, I will show you how to make homemade mandu skin.
Hi
August 15th, 2008 at 5:53 amCongrats on becoming a household name
I was talking about Korean food to a friend and I mentioned your name and she knew instanly who you were :)
I have a question about a dish I had that was recomended to me by a waiter once in a korean resturant, but I dont know the name. It is like sweet and sour shrimp but the sauce is clear and thick. it is very sweet and the shrimp is crunchy in a thin batter. Would you happen to know the name and recipe?
Stephanie,
August 15th, 2008 at 8:22 amI usually use potato starch powder or corn starch to make crispy fried shrimp. I make sauce to coat fried shrimp by boiling the mixture of ketchup, garlic, sugar , and mix it with the fried shrimp. But the shrimp dish you had sounds like they don’t use ketchup.
Hi Maangchi,
You are awesome!! Not just your cooking, but also your humour & friendliness =)
Can i suggest a search field for your site if there isn’t one already? There are too many good things to remember all at once… I bought some hot pepper paste & can now only remember one recipe where you used it (the grilled beef one).
Anyhow, thanks so much for all your work!!
August 19th, 2008 at 3:27 pmweemel
August 19th, 2008 at 4:14 pmSearch field, it sounds good. I will ask my webmaster about it.
hi maangchi,
August 22nd, 2008 at 10:33 pmlove your website and your youtube videos.will definetely try some of your recipes.
could you tell me : how do you prepare dried corvina fish???
it’s salted and dried right ? what do you do after you buy it ?
love fish ( pan-fried ) but don’t know how to use the fish correctly i see in korean supermarket.
would really appreciate your help .
thanks
meilan
Mei-Lan Chung
I have never had and cooked salty dried corvina fish.
I found information about how to cook it. Check out this link.
http://answers.yahoo.com/question/index?qid=20080223105508AAQAjH8
However, if someone gives me the salty fish, I would soak it in cold water to remove saltiness. And then I may either steam or pan fry it.
My father side grand mother used to make that kind of fish dish. She lived in an island, so she always had a lot of dried salty fish at home. When she cooked, she soaked them and steamed it and put some sauce on it before serving.
August 23rd, 2008 at 7:08 ammaangchi!! long time!! your blog has totally transformed and it looks GREAT! i’m so happy that what started out as a few videos on youtube has bloomed into something so fabulous! congratulations.
September 12th, 2008 at 3:00 pmDeborah,
September 12th, 2008 at 4:39 pmooh, I thought about you, too! I miss you, Deborah!