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Latest Comments

• Dried pollock soup (Bugeoguk)

  “Yes, you can double all of the ingredients and cook longer until the radish turns translucent and cooked nicely. Good luck! ”
  by Maangchi

• Dried pollock soup (Bugeoguk)

  “I want to make 4 servings of this soup. Do I just double all of the ingredients and water amount? Thank you! ”
  by heather24

• Japchae (Sweet potato starch noodles stir fried with vegetables)

  “I just now made Japchae for the first time and I can't stop eating it...so delicious! Thanks Maangchi for the recipes, cooking instructions, and your friendly smile. ”
  by Steve4nlanguage

• Dried pollock soup (Bugeoguk)

  “I didn't make an individual recipe for anchovy kelp stock. It will be in my cookbook coming this October. Check out my soup recipes, then you will be able to find how I make anchovy kelp ...”
  by Maangchi

• Kkotppang: 꽃빵 (Steamed flower-shaped buns)

  “Oh reading you comment makes me miss Columbia Missouri now! I miss the downtown coffee shop, Korean grocery store, and farmer's market and of course Dillard's department store. : ) Most of my old friends don't ...”
  by Maangchi

• Fermented soybean paste (Doenjang)

  “Yes, it looks great. You can clean out some fungus with a strainer if you want, but it means your soy sauce is fermenting well. It needs lots of strong sunlight! Exciting! ”
  by Maangchi

• Braised baby potatoes (Algamja-jorim)

  “Wow each potato looks like a cute jewel, shiny and wrinkly! I can almost taste them: chewy skin and fluffy potato inside. ”
  by Maangchi

• Dried pollock soup (Bugeoguk)

  “Yes, you can refrigerate up to 3 days. Just reheat before serving. ”
  by Maangchi

• Traditional napa cabbage kimchi

  “Your kimchi looks perfect and well-fermented! And your dog is so cute! ”
  by Maangchi

• Dried pollock soup (Bugeoguk)

  “Hello Maangchi ! I thought at the beginning of the video I heard you say you were going to add the dried fish pieces when you make anchovy kelp stock. Dried anchovies with water and radish, and ...”
  by ladyd