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• 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

• Kale Pancakes

  “Hi Maangchi. In your video you mention that we can steam the pancakes. How long would you steam if for? Thanks :) ” — by BelaCooks

• Honey butter fried chicken

  “Hi Maangchi, I have tried your recipe few days ago! It is so good! I ate 20 honey butter chicken in 1 meal! (Very big appetite). Today I nailed it on making cheese buldak! Cant wait ...” — by Lee Jay Ern

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

  “Hi Maangchi ssi.. I have been making kkaennip-jeon a few times already.. however, i am making the vegetarion version.. so instead of meat, i am using tofu (squeeze out the water), chopped carrots, spring onion, and ...” — by Ermin Fei

• Crispy crunchy Korean fried chicken (Dakgangjeong)

  “This looks very good and I'll try to make it alongside some other dishes from this site. Since I will be making various dishes I will start out with these chicken wings first. What is the ...” — by Hendrik

• Park To Shop Market

  “So an update on our visit to this store. While I can understand a language barrier, (that has no bearing on my review, that is to be expected), I'm sorely disappointed in the quality of ...” — by WinglessAngel

• Hot and spicy rice cake (Tteokbokki)

  “You won't have much luck getting the rice cakes to absorb the sauce since they are so solid, but you can maybe try making the sauce thicker so that more of it stays on the rice ...” — by adamjbc