AdamB

AdamB's comments

"Hi Maangchi. I am making a big batch of your mak kimchi today. I am going to make two times the sauce, as I purchased several big Korean radishes to make the cubed radish kimchi as well. I send you good vibes whenever I make my kimchi - all the way to my fantastic Korean market, during the making, and every time I eat it! You are a great teacher in the kitchen. I recommend your beautiful cookbook all the time."
in Kkakdugi (Cubed radish kimchi) — Jan/17

"I meant to add to my other post - yesterday we were in our Korean market to buy a Korean radish for the "relish dish." (A favorite vegetable which we would not have known about without you.) They were giving out samples of Adlay Job's Tears tea. It came in little individual packets, which I bought to put in Christmas stockings, as well as some for ourselves. So interesting, so delicious!"
in Iced coffee (Naeng-keopi) — Nov/16

"Hi Maangchi! I was looking for Korean coffee recipes and hopped on your site. I haven't checked in for a while. Tomorrow is Thanksgiving in the states and a little dish of your mak kimchi will be on the table along with the traditional turkey menu. I have an apiary and an abundance of honey, so your iced coffee recipe will be in the making soon. I will probably add a dash of red pepper to my glass too."
in Iced coffee (Naeng-keopi) — Nov/16

"In case maanchi does not get to respond to you, this is the one she recommends on this site: https://www.maangchi.com/ingredient/fish-sauce This brand is very popular at my local Korean market and gets a lot of shelf space, and stacks of crates at the ends of aisles, too! Three Crabs"
in Easy kimchi — May/16

"I'm sure Maangchi will get to posting the recipe soon. We have learned to love Korean radish! We used to like to eat turnips, peeled and cut into sticks for snacking, but the Korean radish is much less sharp in flavor, easier to peel, and overall much less expensive."
in Musaengchae, Radish Salad — May/16

"Hi Maangchi. I hope you can answer this question. The last time I went to my local Korean market to purchase ingredients for mak kimchi, I couldn't pass up a package of radish kimchi that the ladies make. (I was so hungry and ate my fill in the car!) The Korean ladies there make all kinds of great kimchi, pancakes, salads, all the good stuff! So, I then went home and made my batch of kimchi, and since I had juice left over from the store-bought, I put about a tablespoon of the sauce in each of my 8 quart mason jars. In just a few days the kimchi was bubbling and over-flowing the jars! It was so carbonated it was like "eating" a cola! My question is, do you know, as a Korean "insider" if the people who make fermented kimchi for sale in the markets use a starter culture, like a packet of lactobacillus and other cultures? My kimchi has never, never been so well-fermented than this last time when I added juice from "their" kimchi. Take care! Love you!"
in Easy kimchi — May/16

"You are so kind to reply. Thank you!"
in Hot pepper flakes (Gochugaru) — May/16

"Hi Maangchi. I am confused about this product, which is among many at my Korean market. Is this good for kimchi? It comes from China. http://www.amazon.com/Chong-Korean-Pepper-Powder-Pounds/dp/B0074EKEEW"
in Hot pepper flakes (Gochugaru) — May/16

"Hi Maangchi. I am still enjoying making your mak kimchi! Today I went to the Korean market to purchase supplies and since it's Friday, the Korean ladies were there selling their pre-made kimchi and I just had to buy some to eat in the car. It was sooo good! I used three very large heads of napa, one large radish, an apple, and all the rest. I left it salting for two hours, then mixed it up and put it in the same size plastic box that you used in your 2010 video. (I usually use about 5 quart-sized Mason jars, but all were in use today.) I was surprised that the cabbage reduced to only fill that large box a little more than half way! Next time, four heads of napa in my cart! These three weighed about 10 pounds. Even though I've been doing this for some years now, the shrinkage always surprises me. This picture isn't exactly artistic, but I want to prove to you that I do make kimchi! Imagine all the people who think of you fondly when eating their own home-made kimchi! As always, thank you for your wonderful videos, recipes, and instruction so freely offered. I still love your cookbook and it owns an honored place on my shelf."
in Easy kimchi — Apr/16

"Maangchi, I so appreciate when you post recipes like this, and/or link to the actual Korean ingredients that I can go find in my local Korean market. Those shelves of spices, sauces and mixes with only Korean writing on them are so confusing. I can imagine the plight of non-English speaking people shopping in an American market! I've always wanted to make this curry dish. Years ago a little Korean store by my place of employment offered it for lunch and I'd rush to get it on my lunch hour. It's so tasty, so easy, and so comforting. Thank you!"
in Korean-style curry rice (Kare rice) — Nov/15

"Nestil, I had to comment since you are in Poland. I am of Polish heritage and also ferment cabbage (saurkraut.) I don't like it as much as kimchi, but fermented vegetables are all pretty good for you. I remember my grandfather would have a mysterious crock in the corner of the kitchen counter with a board and a big rock on top of it. "Don't touch!" I was told. I assume that in the old days of my grandparents, they didn't have refrigeration in the country so fermenting vegetables was their only way to preserve them for the cold season."
in Easy kimchi — May/15

"I made a batch again yesterday, but was using my cell phone to follow your recipe, so because of data limitations I didn't watch the video. I added one cup of MINCED garlic! Too much! Phew is it garlicky! I noticed the video shows one cup of whole cloves. Also, I didn't have onions or leeks to add so just left them out. (My green onions were pretty big, though.) I've been making your kimchi for years but was doing too many things at once yesterday and messed up a bit. I will be smelling "real good" for the next few weeks, Maangchi! ;)"
in Easy kimchi — May/15

"Hi Maangchi! Just last week I was served this delicious salad as a side with bulgogi at a small stall in my local Korean restaurant. I am so happy to find your recipe here. Thank you! You make it all so easy."
in Radish salad (Musaengchae) — Jan/15

"Thank you Maangchi! I make your Japchae and kimchi and am sure this stew will be another favorite. I don't have good enough internet to watch your videos unless I can get to a town, but love to watch and learn when the opportunity arises. So, the printed recipes, directions and links are so appreciated!"
in Haemul-sundubu-jjigae (Spicy soft tofu stew with seafood) — Dec/14

"I am going to make this stew, but what had been holding me back are the anchovies. Quite frankly the thought of taking guts out of the little fish is a bit gross! Obviously I didn't grow up with them! Do we remove the anchovies before serving? I don't mean to insult. I'm sure they are the base for a great flavor, but like I said, they will be a hurdle for me! I have to tell you that I so appreciate how you link the ingredients to an info page. I take my cell phone to the Korean market and find the "right" ingredients by matching up your pictures to what is on the shelf!"
in Haemul-sundubu-jjigae (Spicy soft tofu stew with seafood) — Dec/14