ang gelo

ang gelo's comments

"I tried to make ojingojeot bokkumbap today and it turned out delicious! seems like i would alternate making kimchi bokkumbap and ojingojeot bokkumbap. :-)"
in Fermented squid side dish (Ojingeojeot) — Jun/13

"Hi maangchi, I wonder if it is possible to make ojingojeot using blanched squid instead of the salted one? Also, is it possible to use blanched squid to make kimchi?"
in Fermented squid side dish (Ojingeojeot) — May/13

"Hi Maangchi, Can I use claypot for cooking soondubu jiggae? I have a medium sized claypot with round bottom. Also my claypot does not have a glaze in it. :-)"
in Haemul-sundubu-jjigae (Spicy soft tofu stew with seafood) — Feb/13

"Hi Maangchi, Last night after work, I hurriedly went home to try out cooking kimchi jiggae using your recipe. I was in the bus thinking of this mouth-watering stew while my stomach was growling and couldn't wait to have its fill of kimchi jiggae! Haha! Much to my taste buds' delight, my cooking went well and my kimchi stew tasted so much authentic like the ones i'm eating in a Korean restaurant! Thank you so very much for your awesome recipe!"
in Kimchi stew (Kimchi-jjigae) — Feb/13

"Maangchi, i couldnt get rid of those brownish spots on the skin of my radishes so i peeled them. How would it affect my dongchimi??? Also i couldnt find radishes with green parts still on it but i continued salting my radishes without green leaves. Is it just okay? :-)"
in Dongchimi (radish water kimchi) — Feb/13

"Hi maangchi! Im about to try to make dongchimi and im real excited about it. However when i went to the grocery store, daikon radish is not available- only the long radishes are available. Can i use them for your recipe? If yes, do they taste the same? Thanks!"
in Dongchimi (radish water kimchi) — Feb/13