Anissa

Anissa's comments

"It looks so delicious and quite easy to make, I can't wait to try this recipe! I'll make it for my family this week, I hope they'll like it. Thank you Maangchi-ssi! 수고하세요!"
in Ox bone hangover soup (Ppyeo-haejangguk: 뼈해장국) — Jun/16

"I've made this dish few times already - I feel in love with it and make it at least once a week! Thank you so much for it, Maangchi-ssi!"
in Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang) — Feb/16

"Nvm, my brother found Shiitake mushrooms in the city where he studies, so he'll buy me some soon! :)"
in Dubu-jangajji (Tofu pickles) — Feb/16

"Is it possible to use different mushrooms than shiitake? I couldn't find it in stores near my hometown and i really want to try this recipe out. What about white mushrooms? Or wood ear? Thanks in advance!"
in Dubu-jangajji (Tofu pickles) — Jan/16

"Wow, thank you very, very much! Will use it for sure :)"
in Red bean porridge (Patjuk) — Jan/16

"Unfortunatly, both stores are far away from my hometown (the closest is about 260 km away), so I won't be able to shop there too often (but maybe I'll go there for a trip one day!), but even so, I think I'll be able to find some substitutions, if needed. Your recipes are just great in any possible way!"
in Red bean porridge (Patjuk) — Jan/16

"안녕하세요! I discovered Korean cuisine not so long ago and already tried few dishes and can't wait for more! I fell in love with it! Here, in Poland, Korean cuisine is not so popular. Actually, it's not popular at all and that makes me sad, especially because it's really hard to find many basic ingredients. And that's why I'm so glad I found about your site - You often show how to make some ingredients yourself, at home (like rice flour) and also offer some replecements, so I can still make Korean dishes here. I also like that you always put names for dishes in Korean - I appreciate it, because I started learning Korean few months ago. I'm really thankful for your hard work and please, keep it up! You're amazing! I'm your fan, Maangchi!"
in Red bean porridge (Patjuk) — Jan/16