From the Korean cooking forums

Latest Comments

• Kimchi soup (Kimchi-guk)

  “This is honestly my go to soup. I always go for some more. Instead of boiling the pork thorughout, I sautee with garlic, onion, salt and pepper and then add it to the soup. ”
  by NotMathematical

• Doenjang-jjigae (Fermented soybean paste stew)

  “Hello! Would this work without adding the shrimp and anchovies?? I am vegetarian! ”
  by Whalingaround

• Korean-style curry rice (Kare rice)

  “Gorgeous looking curry rice! I will make it soon! : ) ”
  by Maangchi

• Layered rice cake with red beans (Pat-sirutteok: 팥시루떡)

  “No, steaming time won't change even if you halve the recipe. ”
  by Maangchi

• Dwaejibulgogi (Spicy pork BBQ)

  “No, if I find the pork belly with skin, I use it because it's chewy and delicious. ”
  by Maangchi

• Short grain rice flour (Mepssalgaru)

  “Hi maangchi, I have tried your recipe. It do turn out nicely with the recipe. However I’m using the flour to make songpyeon and I do add hot water form a dough. But the dough I have ...”
  by Helen swee

• Seasoned dried anchovies (Myeolchi-muchim)

  “Another great tip for my vegan readers! ”
  by Maangchi

• Salted fermented shrimp (Saeujeot)

  “Ooh~ It looks stinky! :) Korean fermented shrimp (saeujeot) doesn't use vinegar and water but you can add some if you want. ”
  by Maangchi

• Korean Royal court stir fried rice cakes (Gungjung-tteokbokki)

  “Mouthwatering! ”
  by Maangchi

• Traditional napa cabbage kimchi

  “I think it will probably be fermenting well because usually we Koreans ferment with many different kinds of vegetables. I also have a small-batch kimchi recipe made with "regular" cabbage - check it out. Are you ...”
  by Maangchi