AMYC98's comments

"Hay Maangchi, we have Cincalok in Malaysia, which is fermented small shrimp looks like 세우젓, Cincalok is a little salty and has a pungent smell, I've seen people using Philippines' Bagoong Alamang as a substitute to Cincalok. We eat it as a banchan like a sauce or Sambal, but I make a sweet, spicy, sour dipping sauce with to eat with spring rolls as a Vietnamese heritage. Do you think it's the same? I've never tasted 세우젓 as it is or in Chinese 김치."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Mar/15

"I've tried this recipe, it's quite easy to make. I added too little of water and it's quite dry, but the texture is like a spring. I'll make it again someday. Maangchi, thanks for your great recipe! 감사합니다!"
in White steamed rice cake (Baekseolgi-tteok) — Oct/12

"Hello Maangchi, I've a question to ask you. What's the purpose of making porridge to make kimchi? When I'm adding pear juice to make kimchi will I still need to make the porridge or to skip the step?"
in Kimchi and Kkakdugi — Aug/12

"Actually sweet rice flour is known as glutinous rice flour (tepung pulut) and rice flour is (tepung beras), the difference between the flours is the texture, (tepung pulut) is more sticky and is glutinous. You can try finding in nearby mini market .(e.g. Indian market)"
in Jaya Jusco — Aug/12