rickg

rickg's comments

"Thanks for the suggestion. I've seen Um Ji Bun Sik on Bloor. I've only been to Ka Chi across the street (great gamjatang, terrible service!) I'll give it a try the next time I'm in the "other" Koreatown (I still think the Korean food around Yonge & Finch is better - sorry!)"
in Pork bone soup (Gamjatang) — Mar/14

"I'm not going to lie to you, Maangchi. IT WAS AWESOME! I wouldn't have changed a thing. Doing all the prep work the day before worked really well. The next day, I just had to heat up the soup, add the veggies and sauce, then wait 25 minutes for everything to cook together. I've tried the gamjatang in about 20 different Korean restaurants all over Toronto, mostly the Yonge and Finch area, where there are a million and one Korean restaurants (Note: I'm on the lookout for a new favourite Korean restaurant. Sadly, Todamgol on Yonge & Cummer closed. Sad face!). Some places have better gamjatang than others, that's for sure. It's all in the broth; if it's tasteless and watery, I never go back! Anyhow, I'd like to think I know what good gamjatang is. In my humble opinion, it would be impossible for your recipe to disappoint anyone. The pork was cooked to perfection and the broth was rich and spicy - the way it should be. Thanks again!"
in Pork bone soup (Gamjatang) — Mar/14

"Maangchi, I love you. I think you're awesome. 1. I'm trying this recipe for the first time (though I've been wanting to try it for years!). To save time for tomorrow, I did a few things tonight: the pork is cooked, the sauce is made, the veggies are chopped, the nappa cabbage is blanched. Is this okay? 2. Also, I bought perilla seeds and ground them myself. I made a kind of chunky dry paste rather than a powder. Is that okay? It tastes fine, but I'm not sure. 3. I don't have cooking wine, so I have to leave it out. Is that okay? Thanks, Maangchi. Keep on cookin'!"
in Pork bone soup (Gamjatang) — Mar/14

"I followed Maangchi’s recipe to about 85%. Instead of making the broth with the dried anchovies, I bought a packaged seafood stock (gamchimi) and mixed in a few tablespoons of roasted beef hot pepper paste (beef gochujang) and some red pepper flakes. Other than that, I pretty much followed the recipe as shown in the video (except I didn’t use pork)."
in Jjampong — Sep/10

"JJampong is my most favourite Korean dish. I have tried it all over Toronto, searching for the perfect broth. In my opinion, the best is at Todamgol Korean Restaurant on Cummer & Yonge. After years of adoring this dish, I finally tried it out myself. I followed Maangchi's recipe to about 85%. For instance, instead of making the broth with the dried anchovies, I bought a packaged seafood stock (gamchimi) and mixed in a few tablespoons of roasted beef hot pepper paste (beef gochujang) and some red pepper flakes. Other than that, I pretty much followed the recipe as shown in the video. It was an impressively delicious concoction, so delicious that I made it last night for two friends who are regular Korean food eaters (one Korean, one English Canadian). They more than approved of this recipe and raved about how yummy it was. Thanks, Maangchi!"
in Jjamppong (Korean spicy seafood noodle soup) — Sep/10