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Latest Comments

• Yellow pickled radish (Danmuji)

  “Hi maangchi..can you share white danmuji? Because i ever eat the white one and its so delicious..taste sweet n a lil bit sour..the yellow one its too sour.. thank you ”
  by oliv14

• Ssamjang (Korean spicy dipping sauce)

  “Great sauce! I decided to use this for my bibimbap and anything else I can think of. ”
  by classicdriver

• Dakgalbi (Spicy grilled chicken and vegetables)

  “Kam sa ham ni da! Yes, I´m improving, and the main ingredients I can get in the korean groceries in Quito. My preferred store is Seoul Market, which I submitted to you myself. Only thing ...”
  by Cornelius B.

• Kimchi pancake (Kimchijeon)

  “Woke up way to early so I descided to make kimchijeon (the one with whole leaves) for breakfast. I just might do this again ;) This is really good and probably very healthy also :) ”
  by LiljaS

• Spicy, chewy, sweet & sour cold noodles (Jjolmyeon: 쫄면)

  “I just had this for dinner with my partner. I made the red pepper paste myself as I have celiac disease and malt is a huge no-no. I found a recipe for "instant" gochujang made with ...”
  by deCombys

• Vegan Kkaenip-jeon (Perilla Leaves Pancakes)

  “You know how to make any cooking ingredients more delicious! While I read your explanation how you modified this recipe, my mouth is already watering! : ) "I enjoyed every single bite, together with some dipping ...”
  by Maangchi

• Yellow pickled radish (Danmuji)

  “Thank you ”
  by LiljaS

• Dried shredded pollock seasoned with gochujang (Bugeopo gochujang-muchim)

  “Oh my! Here in Iceland we have “harðfiskur” (hard fish) which is dried fish that has been prepared similarly as your pollock it seems. We mostly use haddock or cod. We just eat it as a ...”
  by LiljaS

• Fermented soybean paste (Doenjang)

  “Today, after two months, I wanted to seperat my stuff. Found no flower, just black funghi. ㅠㅠ It failed, right? But why? I followed your instructions to the t. ㅠㅠ I'll have to try again. ”
  by Kiss_the_cook

• White Kimchi (Baek-kimchi)

  “Hi Maangchi ! Just wondering why you don’t use porridge for your white kimchi recipe. I’ve seen it in other white kimchi recipes, but not yours. I have salted cabbage in the fridge ready to be ...”
  by Moonbizzle