arigomi's comments

"Maangchi, have you ever tried using fresh taro stems instead? The texture might be different from dried but it is much easier to use. Vietnamese markets sell fresh taro stems (bac ha) for making Vietnamese sour fish soup."
in Spicy beef and vegetable soup (Yukgaejang: 육개장) — Mar/16

"I'm not too fond of titles with words like "global" because they tend to make people think of boring corporate businesses. "Hi Everybody! Maangchi Cooks with You." I came up with this idea because your videos wouldn't be the same without your cheerful greeting."
in What should I name my new cooking show? — Jun/11