BeelzeBabe

BeelzeBabe's comments

"I made this with some extra mushrooms and with some blanched nettles thrown in at the end - thank you for a lovely, easy-to-follow recipe! Autumn's turning very cold where I live, and this stew was perfect after getting in from a run out in the freezing evening. This really drove out the cold! :)"
in Budae-jjigae (Army Base Stew) — Oct/18

"Hi Maangchi, it's me again! :D I hope you don't mind me leaving so many comments recently. I made this today, and it's incredibly simple and so, so hearty, healthy and tasty! Maybe next time I'll add some more vegetables in, too, like leek and carrot... I also added some leftover ssamjang (about a generous tablespoon or so) before simmering, and the soup turned out delicious! Perfect food for a gloomy, cold rainy day. Thank you so much for sharing so many of your wonderful recipes, they've brought a lot of sunshine and variety in my life. :)"
in Cabbage and soy bean paste soup (Baechu-doenjangguk) — Sep/18

"I feel like this would breathe life into the rather boring frozen pollock we sometimes have to resort to - it doesn't have a lot of flavour on its own and freezing makes it even more "wooden" sometimes, but I've had success poaching it in spicy coconut milk before, so this seems like it'd be something to try with ol' pollock. And how beautiful and colourful does this dish look! Perfect to drive out the cold after going out on a run on a frozen morning. :)"
in Braised Saury (Kkongchi-jorim) — Sep/18

"Maangchi, thank you so much for this simplified and brilliant recipe - things are quite tight financially for me right now, and I don't think I could make traditional kimchi with napa cabbage and the other trimmings, but I still need my kimchi fix! This is a superbly affordable recipe, and I made two kilograms of it tonight. It already tastes just like freshly made kimchi is supposed to -- I can't wait until it's had the chance to ferment!"
in Emergency Kimchi (Yangbaechu-kimchi) — Sep/18

"Hi Maangchi! What could I do to replace the dried anchovies in this recipe? Unfortunately, there are no Korean stores in my area, and due to regulations, few Amazon vendors ship here. Dangnabbit! Do you think I might get a similar taste out of tinned anchovies, or perhaps a combination of fish sauce + fish stock cube? I love this recipe, it's got everything you could possibly want - potatoes and onions and fermented veggies, and a good, tasty stock! Fishy bits or no fishy bits, I'm really looking forwards to trying this to keep the cold out this autumn. :)"
in Dried anchovies (Mareun-myeolchi) — Sep/18