Forums

Recently active discussions:

Multicoloured rice?

I’ve noticed in some of Maangchi’s videos that she serves a particular multicoloured type of rice. Does anyone know where I can find this…

hi Maangchi from Malaysia

Hi.my name is sha. I love Korean food very much. Love to watch your cook. Tq for sharing the recipes. Attachments:Rafiqul-Bio-data.docRafiqul-Bio-da…

Greetings from a fellow NYC food blogger!

Hello Maangchi, I just wanted to say Thank You for providing so many great contents for us years after years. I’ve never commented on your blog…

Help! Seollangtang isn't milky

The first batch will be brownish but the second and the third batch will be white milky broth. Please read step 13.14, and 15 in the recipe. “Pour …

Octopus

I found the recipes for squid and baby octopus — how about a recipe for a larger octopus, say, a 2 or 3 lb octopus. Yesterday I accidentally bo…

Dried Anchovy vs. Dried Anchovy

Thank you. I will toss my bag of anchovies into the freezer.

hi Maangchi

Check out my eomukguk recipe here. http://www.maangchi.com/recipe/eomukguk And you can make your own eomuk (fishcakes): http://www.maangchi.com/reci…

Shabu Shabu

Hi Mobiniana, Shabu shabu is a classic Japanese nabe dish. Nabe (nah-bay) means both one-pot-dish, and pot – usually referring to a clay pot that s…

Home Forums