Brian_Montoya's comments

"I love your blog maangchi!! Hope I win :D"
in Win a Korean cooking startup kit from CJ — Nov/11

"Congrats on your new book! I love all your recipes, i have never made something off your site that i didnt love! you look fabulous in the vid btw :)"
in Private: Maangchi’s cookbook lucky 7 — Feb/11

"everything looks great! but yes mexican/latin amercan cokes and other sodas have real cane sugar, go to a mexican store and get the fresca its way better! i think the coke isnt that different but you can still taste a little diffence :)"
in The food in Honduras — Dec/10

"How pretty looks like fun!! You can eat hibiscus flowers, have you ever had the mexican agua fresca "agua de jamaica" its red (and stains like no body's buissiness) and is realy sweet and tastes a little like Kool-aide.. its really good if you make it at home and use less sugar, most latin markets have them you just brew the flowers like tea :)"
in Photos from Honduras — Dec/10

"I know you can use rice flour to make jeon, i ve had pa jeon made with rice flour, but its super chewy and sticky, so its kind of an aquired taste..."
in Grandma style kimchi pancake (Kimchijeon) — Jul/10

"I really like your version of shigeumchi namul its so flavor full! but i prefer to sautee thegarlic first so its not so garlicky. Oh and love the song, amy winehouse is one of my favorites!!"
in Spinach side dish (Sigeumchi-namul) — Jul/10

"Yum i just tried it with the flat fishcakes, theyre so good, thanks again! I LOVE your hair in this video by the way!"
in Spicy stir-fried fish cakes (Eomuk-bokkeum) — Jul/10

"Actually if you can get pork belly, you can just use boneless pork chops, i think its just as tasty i just cut them into strips, fry in a mix of sesame oil and vegtable oil (so the sesame oil doesnt burn) add the garlic half way through, cook till the pork is almost done, then add the gochujang then the kimchi and liquid."
in Kimchi stew (Kimchi-jjigae) — Jul/10

"Yum i love the kimchi sujaebi i always make it when i have old kimchi laying around, but i use powdered chicken broth instead of anchovies!"
in Sujebi (Hand torn noodle soup) — Jul/10

"I recently bought a small jar for kimchi but i noticed that at the market some jars of shrimp had pink shrimp while others had a more yellowish gray tinge (i bought the pink because they looked more appetizing lol). why do they do that? i also saw some jars that had half pink and half grey.."
in Salted fermented shrimp (Saeujeot) — Jul/10

"so should i just keep it on the stove with the heat barely on and keep checking the temp.? oh, and btw, thanks so much for your reply hon, i love your recipes, especially your kimchi, its simply the best, ive tried so many other recipes and none of them are as good or as easy to make, it comes out perfect everytime!!"
in Rice punch (Sikhye: 식혜) — Mar/10

"this is probably a stupid question, but is it possible to make shikye without a rice cooker?"
in Rice punch (Sikhye: 식혜) — Mar/10

"maangchi, your hoddeok are so good, i made some with some sujunggwa and i had such a hard time putting them down! tomorrow i think im going to try them with some sweet red bean paste i made the other day, thanks!"
in Sweet pancakes with brown sugar syrup filling (Hotteok) — Mar/10

"Maangchi, let me start out by saying i love all your recipes, everything comes out amazing! but i have 2 questions 1. what region in korea does your style of food come from? and, where did you find the plate that you used for the molded jellies, its so pretty! -Brian"
in Mung bean jelly side dishes (Cheongpomuk-muchim) — Jan/10