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• Pan-fried perilla leaves with fillings (Kkaennip-jeon: 깻잎전)

  “These are awesome! My boyfriend and I decided to have a "jeon party" just for fun, and fried up lots of different kinds of pancakes to serve with beer. I made these for the first time ...” — by beckaivans

• Traditional napa cabbage kimchi

  “Where are you from? You can get everything at cartimar in pasay. Use the baguio labanos, they are milder than the lowland radish. There are lots of korean radish in cartimar and divisoria. ” — by Ding

• Hot and spicy rice cake (Tteokbokki)

  “Hi Maangchi! I need your help! I bought frozen rice cakes few months ago from korean grocery store and I decided to make this today. But when I got it from the freezer, I saw the ...” — by Colowly

• Traditional napa cabbage kimchi

  “Hi, Maangchi. I've added kimchi to my meals, using your recipe. Right now I'm making zucchini kimchi using pretty much the same technique as for nappa cabbage. Do you know if kimchi can ...” — by Tinh

• LA galbi (LA style grilled beef short ribs)

  “Hi Maangchi, I am from Brazil and Asian Pears are expansive and seasonal. Is it possible to exchange the pears for pineapple? Thanks ” — by leexande

• Spicy garlic fried chicken (Kkanpunggi 깐풍기)

  “Hiii Maanghi-ssi! annyeong! I WANTED TO KNOW WHETHER THERE IS ANY SUBSTITUTE FOR RED CHILLI FLAKES AS I RAN OUT OF THEM. PLZ HELP. THAAAANKS' LOVE FROM INDIA ” — by Abhiiilash

• Egg bread (Gyeran-ppang: 계란빵)

  “Hi Maangchi, I baked this twice yesterday and today, but both were quite dense. The first one I suspected of overmixing, but today I was careful. Any idea why? I so want to make this well ...” — by Enni

• Kimchi fried rice (Kimchi-bokkeumbap)

  “Hi Maangchi, I just moved to Seoul and have been trying to make some Korean food. I made this last week and it's so delicious! A fried egg and some gim on top made it a ...” — by tetrisbetris

• Steamed shishito peppers (Kkwarigochujjim)

  “I just made this from the shishito peppers I grew in my garden! It was soooo yummy and tangy and spicy and salty with a little sweetness from the honey and the fragrant sesame oil. ...” — by sondi

• Twisted Korean doughnuts (Kkwabaegi)

  “Hi Maangchi. I am making these now and was wondering, can one freeze the dough overnight and re use? Adnaan ” — by Adnaan