Blessed's comments

"How much short grain rice should I use to make frozen rice flour? Is it the same amount :4 cups and 1 TBS? Thank you"
in White steamed rice cake (Baekseolgi-tteok) — Apr/18

"Hi Maangchi If I'm using pressure cooker to steam the cake, how much time should I use?"
in White steamed rice cake (Baekseolgi-tteok) — Apr/18

"When I buy the tofu pockets, they do not come with the seasoning, What should I do? Do you have recipe for the seasoning powder and also the seasoning for the rice. Thank you"
in Fried tofu stuffed with rice (Yubuchobap: 유부초밥) — Aug/12

"The danhobakbap presentation is very attractive. I would also like to know about your 1st recipe which is mix rice with chunks of kabocha in a pot, and serve with a seasoning sauce called yangnyeomjang. Where can I see this recipe? Can I use rice cooker to cook this 1st recipe and the sweet rice for the 2nd recipe? If can, how much water should I use when using rice cooker? Is there anything that I can replace the chestnut? Thank you"
in Danhobakbap (Kabocha with rice stuffing) — Aug/12

"Your flour shifter looks cute, where can I get it here in Singapore? And also where can I get the cotton cloth? I don't think we have a privilege where we can bring such small quantity of wet rice to a miller to grind it. But yet I want to do it this way from the short grain rice because it is cheaper. Do you have any suggestion how to grind the wet short grain rice? Can I use a normal food processor? Thank you."
in Rainbow rice cake (Mujigae-tteok) — Apr/10

"Lovely rice flour cake. I would like to add flavor into the pink color section that can gives the color as well if possible. Do you have any suggestion what kind of fruit flavor I can put in and to also give the pink color. Thank you"
in Rainbow rice cake (Mujigae-tteok) — Apr/10

"I've wanted to know how to boil your national birthday soup after watching it so many times in the Korean shows. Now finally, i can try your authentic recipes. But I am allergic to seafood and beef, can I use pork or chicken? Which part of the pork or chicken should I use? Thank you."
in Seaweed soup with beef (Miyeokguk) — Apr/10

"I love the bulgogi stew after I've tried the chicken bulgogi stew in one of the korean stall here. And I'm glad that to find your recipe here. But I am allergic to beef, can I use pork and chicken to replace beef? May I know which part of the pig and chicken should I use? Thank you"
in Barbecued beef stew (Bulgogi-jungol) — Apr/10