charliesommers's comments

"I also am too lazy to make the stock from scratch and used hon-dashi instead. I used some old kimchi from one of your recipes and the dish was delicious. I lived in Japan for eight years back in the 1960s and even then Korean food was my favorite. Many happy evenings were spent in a small smokey restaurant where bolgogi was cooked on your table over a gas grill. Thank you for the recipes and most of all for all the wonderful memories they evoke."
in Budae-jjigae (Army Base Stew) — Feb/17

"I recently moved to a small town in Tennessee where ingredients for some cooking are hard to come by without a long drive. I can get jalapeno peppers locally and wonder if they might work. I miss all the Asian Markets that were available when I lived in Nashville."
in Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이) — Sep/16

"What a wonderful video! I thoroughly enjoyed it although I will probably never make it. I use either Japanese miso or Korean doenjang often in soup or vegetable pickling but will probably just continue buying it at my local Asian Market. I can't admit it to my Japanese wife but I prefer the taste of the Korean product. It seems to be earthier with a richer taste. I am giving my daughter and son-in-law a link to this and they may just try it. He is a kimchi addict who loves your kimchi recipe. Thanks for all your great videos Maangchi."
in Fermented soybean paste (Doenjang) — Jan/16

"Wonderful post Maangchi, it makes me nostalgic for the eight years I spent in Japan and celebrated holidays with my wife's family. I think we have some rice cakes in our pantry so I will have some with my evening meal which will center on homemade kimchi and crabs. I hope your day is wonderful."
in My Korean New Year’s Day — Feb/15

"How wonderful to learn that someone besides us Tennessee hillbillies eats cornbread! When I was growing up my country mama made either cornbread or biscuits for practically every one of our meals. I ate them eagerly not realizing that little kids on the other side of the world were enjoying the same delicious food."
in Cornbread — Feb/15

"Recipes like this are why I'm in love with you Maangchi. <3 I can't wait to try this and the idea it gave me to use kimchi instead of cabbage the next time I make Japanese gyoza. Another good use for kimchi which I love is to use it in place of sauerkraut on a hot dog. I haven't tried it yet but I bet a Reuben Sandwich with kimchi instead of kraut would be divine."
in King-size kimchi dumplings (Kimchi-wangmandu) — Sep/14

"I have used doenjang as a fish marinade many times but never used it with pork. My wife is Japanese and loves miso but I think the Korean doenjang has a heartier taste. I also really like the little chunks of bean that are always in doenjang. I can't wait to try this recipe. Thank you Maangchi."
in Maekjeok (Doenjang Pork Skewers) — Oct/13

"The secret of not being bothered by the grease is simple, just don't eat a lot of it and don't eat it often. I was a meat cutter for thirty years before I retired and must say that the fat in meat is where the taste is. The legendary kurobuta of Japan is descended from the English Berkshire and both are heavily fatted animals. They are also both delicious. Modern breeding has taken most of the fat out of swine and a good deal of the taste also. My mother ate fat pork almost daily (she disliked beef) and lived to the age of 100 anyway."
in Spicy stir-fried pork (Dwaejigogi-bokkeum) — Nov/12

"I have a very good Filipino friend who says that coconut vinegar may be less sour. I use rice vinegar in much of my cooking because of its mildness."
in Chicken adobo (Adobo sa Gata) — Mar/12

"I can't wait to get some perilla leaves at my local Asian market and try this recipe. We had pirilla growing outside our home in the summer but with the arrival of cold weather it has all disappeared. The perilla we grew had small leaves so store bought will probably be better. When I was in Japan the main use for perilla (shiso) was as a wrap for sweet rice cakes. I can't wait to try it in a savory dish. Thanks for the great looking recipe Maangchi."
in Kkaennip kimchi (perilla leaf kimchi) — Nov/11

"I fell in love with mackerel many years ago. In Japan and Alabama both I was able to purchase them fresh. I know what a great combination mackerel and radish are because I have grilled many a mackerel and topped it with grated radish and soy sauce Japanese style. I am going to my local Asian market tomorrow or the next day and plan on buying some frozen mackerel so I can try your delicious looking recipe. I think I can impress my Japanese wife with my cooking ability if I follow your recipe. Thank you!"
in Braised mackerel with radish (Godeungeo-mujorim) — Aug/11

"I have made kimchi before but this recipe sounds better than the one I have been using. I went shopping at my local Asian marker yesterday and have all the ingredients ready and am heading for the kitchen. I am leaving the squid out because my Japanese wife doesn't like squid, isn't that strange? LOL I am making a batch of fermented squid for my self. I love it and what I have been buying is a bit expensive. Thanks for the recipe!"
in Easy kimchi — May/11