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Latest Comments

• Korean sausage bread (Sausage ppang: 소세지빵)

  “so good! i can’t stop loving your recipes! ”
  by angiegibson00

• Traditional napa cabbage kimchi

  “Heii Maangchi. Is there anything you can use insted off fermented salted shrimp (saeujeot)? I can't find it, in any store I visit, here in DK? Plz. help. Regards DK.sj ”
  by DK.sj

• Beef and Radish Soup (Soegogi-muguk)

  “hello, I have been long term fan of Korean cooking. I tried first in 1996, I think, in Mongolia, I am Mongolian by birth, when there were best Korean restaurant in the capital, named Seoul. the chef ...”
  by Javhlan

• Sundubu-jjigae (순두부찌개) Spicy soft tofu stew with kimchi and pork belly

  “My version ”
  by maloudelim

• Kimchi stew (Kimchi-jjigae)

  “Hello Maangchi, today I made kimchi jigae for the first time after I made Kimchi with your recipe :) I didn’t add any meat because I am vegetarian instead I used more vegetables. It was sooo ...”
  by cosimaluise

• Fermented soybean paste (Doenjang)

  “So I’m getting frustrated. I’ve spent time and money on the clay pots and soybeans etc. i asked a question last week with no reply. Has anyone out there had it where there was no fungi ...”
  by Docbradt

• Pork wraps (Bo-ssam)

  “Annyeonghaseyo! After watching this vid, I made this recipe of yours and it turned out pretty well. My husband loved it. He even told me that I can open my own resto hahah! I’m a ...”
  by Swiss Miss

• Korean sausage bread (Sausage ppang: 소세지빵)

  “Love this recipe! ”
  by miniyen

• Hot and spicy rice cake (Tteokbokki)

  “I'm going to try this today. I own your three recipes books (in one volume for my Kindle), but I couldn't find this recipe in there. Did I miss it? I am subscribed and ...”
  by abcameo

• Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki)

  “Can you please give the ratio of using regular rice flour and glutinous rice flour? I can’t find short grain rice here. Alao no korean or Asian market here. ”
  by BinnyPanchal