ahw

ahw's comments

"The resemblance really is uncanny. I just made paprikas krumpli last night and had it for lunch today. So good. My grandmother was born in Vienna, but her parents came from Hungary."
in Spicy braised potatoes (Maeun-gamja-jorim: 매운감자조림) — Apr/19

"I am about to eat this for lunch. Very excited."
in Cold noodle soup made with radish water kimchi (Dongchimi-guksu) — Jan/19

"Looks really good. I live in LA, I also find lamb's quarters in the farmers' markets here, and sometimes I find them growing wild as well. Another wild vegetable we have a lot of (and I've seen it sold at the Korean markets) is mallow ( I believe it is 아욱 in Korean). Maangchi, do you have any recipes for this, or do you prepare it similarly to the lambs' quarters and other greens?"
in Myeongaju-muchim (Lamb’s Quarters side dish) — Apr/18

"This looks amazing. And it reminds me a lot of a dish from my grandparents' culture that I make all the time: Hungarian potato paprikash, potatoes stewed with paprika, onion, and tomato (and sometimes smoked sausage), also a cheap, frugal housewives' dish that costs little but tastes great. Thank you so much for this. Maangchi FTW again!"
in Spicy braised potatoes (Maeun-gamja-jorim: 매운감자조림) — Apr/18

"I'm making dongchimi for the second time now. I can't wait for it to be ready!"
in Dongchimi (radish water kimchi) — Oct/16

"Yak gochujang is a new discovery for me. I have never seen it in Korean restaurants. But I have made it several times at home now, and I love it. I also introduced it to a friend of mine who loves spicy food and he really liked it too. Thanks so much for this, as for so many other recipes!"
in Yak-gochujang (Fried gochujang) — Oct/16

"Thank you so much for this recipe. I first tasted sujeonggwa at a Korean restaurant years ago, and I loved it, but I never thought I would be able to make it. Now I make it every time I have a sore throat- it really works! Thanks a lot Maangchi!"
in Dessert punch with persimmon, cinnamon, and ginger (Sujeonggwa) — Oct/16

"This reminds me of two dishes my grandmother used to make: stuffed cabbage and rouladen (sliced meat rolled around vegetables and then braised in meat broth). I'll have to try this, and then maybe I can come up with a fusion version :)"
in Braised Kimchi & Pork — Oct/16

"From the moment I saw this recipe, I knew I had to try it. I had some friends over yesterday for lunch and I made it for them. It turned out great, and they loved it. They only eat kosher meat, so they can't have this in Korean restaurants. I made them a full Korean meal, with this kkanpunggi, bulgogi, doenjang jjigae, kimchi, side dishes, sikhye etc. It all turned out great and we had a lot of fun. Thanks Maangchi!"
in Spicy garlic fried chicken (Kkanpunggi 깐풍기) — Oct/16

"I just made this sikhye yesterday, and tasted it this morning. Really good. I don't have a rice cooker; I left it in a low oven (between 100 and 200 Fahrenheit) and it turned out great! Thanks Maangchi!"
in Rice punch (Sikhye: 식혜) — Oct/16