Blessed's comments

"May I know long can I keep this seasoned seaweed? Sometimes, I want to prepare before I bring it to friend's gathering."
in Seasoned seaweed (Gim-muchim: 김무침) — Aug/20

"Hi Maangchi This is good for anyone who dislikes to eat vegetables. May I know if the recipe will keep the vegetable crispy for hours? Because I want to bring to work to share with my colleagues. Otherwise, what should the ingredient be to maintain the crispiness for hours?"
in Cabbage pancake (Baechujeon: 배추전) — Jul/20

"This is the 2nd pic of the Lock&Lock metal containers. It claimed that this is for fermentation purpose. Kindly advice."
in Easy kimchi — Jun/20

"Hi Maangchi, may I know if I can store kimchi in such metal containers by Lock&Lock?"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/20

"And how do I make it to remain crispy for hours?"
in Seafood Pancakes (Haemuljeon: 해물전) — Feb/20

"Hi Maangchi, just by looking at the video makes me drool. I have a concern here. I have low tolerance towards plain flour. May I know what kind of flour should I substitute it?"
in Seafood Pancakes (Haemuljeon: 해물전) — Feb/20

"Sorry, typo error... It's called Wok Pan"
in Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기) — Feb/20

"Dear Maangchi My craving comes for A bulgogi stew. But I only have a useless induction cooker which only able to use magnetic base pots. I can't use earthen pot like what you use. Can I just use normal Stainless Steel pot? Or Happy Call won pan?"
in Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기) — Feb/20

"Hi Maangchi, this is a wonderful recipe which I can prepare for home party. May I know long will the crispiness last so I can time myself to make this. Can I use air fryer instead? If possible, Im concern on the double frying on how to achieve it with air fyer? Will it be burnt?"
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Jun/19

"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