http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 19:34:55 +0000 http://www.maangchi.com/talk/topic/thanks-maangchi-and-fans#post-5712 Fri, 11 Nov 2011 18:32:52 +0000 michii 5712@http://www.maangchi.com/talk/ <p>Data for Maangchi&#039;s Baechu Doenjang Guk, a traditional Korean cabbage and soybean paste soup. I eat half the pot all at once so that&#039;s the serving size.</p> <p>(I hope the upload of the table works!)</p> <p> <a class='bb_attachments_link' href='http://www.maangchi.com/talk/?bb_attachments=5712&bbat=520'><img src='http://www.maangchi.com/talk/?bb_attachments=5712&bbat=520&inline' /></a> </p> http://www.maangchi.com/talk/topic/thanks-maangchi-and-fans#post-5711 Fri, 11 Nov 2011 18:27:17 +0000 michii 5711@http://www.maangchi.com/talk/ <br /> http://www.maangchi.com/talk/topic/thanks-maangchi-and-fans#post-5702 Tue, 08 Nov 2011 03:29:00 +0000 michii 5702@http://www.maangchi.com/talk/ <p>I've been reading/viewing Maangchi.com for a few years now. I can't say how often I eat Korean food. I eat food and most all of it is Korean. It works well for me, cause I LOVE variety and room temperature food. Its time to diet though so I'm putting together nutrition data (similar to the standard Nutrition Facts labels on foods) for some of Maanchi's recipes. I will do my best to share them here.</p> <p>If anyone has data for stock sized dried anchovies that would help be a help. I've been using anchovy paste because the dried anchovies cost a fortune here.</p> <p>Thanks again for creating such a wonderful site.<br /> michi </p>