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• Hot and spicy rice cake (Tteokbokki)

  “Can I use beef broth cubes instead of the anchovies ? ” — by Sio lover

• Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki)

  “Today I made it and it was for an order my friend is sooo amazed by it that she told me to make lots of this rice cake cooked and non cooked to keep it in ...” — by Sio lover

• Earthenware bowl

  “Hi Sanne, I'm living in Ingolstadt. Do you know where I could get these pots? I tried looking online, but they're either too ex (on Amazon) or on a Korean language website which I do not understand ...” — by zflorence

• Bread Rolls

  “I am vegetarian and i dont eat egg so can you tell me substitute or can i skip it without any adjustments in other ingredients. Please let me knw i want to make it for my ...” — by Priyanka jain

• Hotteok filled with vegetables & noodles (Yachae-hotteok: 야채호떡)

  “So yummy! I couldn't get enough nor could my family! I can't wait to make this and many more of your recipes. ” — by shimeringstars

• Eomukguk (Fish cake soup)

  “It was cold, yesterday so i made my soup after looking at the video i couldn't resist and i don't regret it , it was really good :p ” — by Celinejph

• Traditional napa cabbage kimchi

  “Second time , i'm making it, i made more this time because i use kimchi a lot now ;) ” — by Celinejph

• Three color sandwich (Samsaek sandwich: 삼색 샌드위치)

  “My brothers loved them, i didn't even have time to take the picture that they already took some of them x) ” — by Celinejph

• North Korean style spicy stuffed steamed eggplant (Gochujang gaji-jjim: 고추장 가지찜)

  “Maangchi, I made this lovely eggplant dish tonight and it is FABULOUS! I'so glad my husband found you on YouTube. I also made the mushroom beef stew tonight as well. YUMMM! You are teaching a ...” — by Jtbacik

• North Korean style spicy stuffed steamed eggplant (Gochujang gaji-jjim: 고추장 가지찜)

  “Hello Maangchi!! Your are soo adorable! I love watching you cook. My mom and I love to cook and we both love purple Asian eggplants. I can't wait to make this dish and ...” — by Amy Graham