bertman4

bertman4's comments

"Maangchi, I have had jjajangmyeon before but I think it was Chinese style. I like some things about your recipe more and some less. I like the pork belly instead of ground pork. I liked the addition of radish and squash (I used Korean squash). I did not care so much for flavor. I think the Chinese/Japanese jjajangmyeon use 甜面酱 sweet bean sauce and it is different flavor compared to Korean black bean paste. It is still delicious but I will try next time with alterations. Thank you!"
in Jjajangmyeon (Noodles in blackbean sauce) — Oct/17

"It takes awhile to cook but the dish was very popular with my friends."
in Braised baby potatoes (Algamja-jorim) — Oct/17

"I made jjolmyeon on a hot August day and everyone enjoyed the cold but very spicy noodles."
in Spicy, chewy, sweet & sour cold noodles (Jjolmyeon: 쫄면) — Oct/17

"I have tried several japchae recipes but so far this is my favorite!"
in Japchae (Sweet potato starch noodles stir fried with vegetables) — Oct/17

"This recipe has become a staple for me and my friends. Always delicious!"
in Hot and spicy rice cake (Tteokbokki) — Oct/17

"First time making this but my friend who has been to Korea and eaten kkaennip-jeon there said it was just as good. Very easy to make and so delicious!"
in Pan-fried perilla leaves with fillings (Kkaennip-jeon: 깻잎전) — Oct/17

"I cook for my friends and they all loved it! They said it was spicier than it looked."
in North Korean style spicy stuffed steamed eggplant (Gochujang gaji-jjim: 고추장 가지찜) — Oct/17