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• Traditional napa cabbage kimchi

  “Where I live, they don't have any Korean restaurants, but my husband and I loooove Korean food. I've already made several of your recipes and they have all been very tasty. I just made my first ...”
  by MelG

• How to eat Korean BBQ

  “I tried one time and must to say I LOVE it very much! ”
  by JustinRunyon

• Lots of bean sprouts grown by my readers!

  “Looks even more beautiful than even tasty! :) ”
  by JustinRunyon

• How to cut up a whole chicken

  “I am agree good knife! I want it too! ”
  by JustinRunyon

• Twisted Korean doughnuts (Kkwabaegi)

  “Good ”
  by Myo Aung

• Twisted Korean doughnuts (Kkwabaegi)

  “Hello ! Thank you so much for your beautiful happy energy, you always make me smile... l love your stories, and your positive attitude... Today l made your twisted doughnuts and they were very very yummy I wish ...”
  by Majed

• Egg bread (Gyeran-ppang: 계란빵)

  “Ive made this before using your recipe and loved it! I decided to try making it with my taiyaki pan and it came out beautifully! The little egg inside is perfect ”
  by Esther_Ave

• Traditional napa cabbage kimchi

  “Cooking and fermenting is all about biochemistry. The rice flour and sugar are prebiotic foods for the bacteria to feed on and multiply as the Kimchi ferments. It is what keeps Kimchi alive and fermenting for ...”
  by paleoguy

• Traditional napa cabbage kimchi

  “Hi Maangchi ! For several years I’ve been making my own kimchi according to your recipe. But, because I live in a small island far away from everything, my kimchi is not a “real Korean kimchi” and ...”
  by vivi89

• Hot pepper paste (Gochujang)

  “Hi Shikin, sure no problem about selling the mejugaru only. $13 for the bag...if you’re still keen ”
  by sussiesu