Cornelius B.

Cornelius B.'s comments

"Hello Maangchi, I made Soegogi-beoseot-deopbap last week, and it turned out really deliciouss, as all your recipes that I´ve tried until now. Only added some Hoisin-Sauce to the broth, to give it some extra flavour, and this made it prefect. Also some extra veggie (Broccoli). You know: for the vitamins. As I can´t purchase Enoki in my home town, I had to replace them with normal mushrooms, but it worked out fine."
in Beef and mushrooms stir-fried over rice (Soegogi-beoseot-deopbap: 쇠고기버섯덮밥) — May/19

"Hello Maangchi, Here in Ecuador, in the Andes region, Tilapia is a very popular and tasty fish, and I always have some stored in the freezer. Today I had two Tilapias unfrozen, and prepared them yangnyeom-twigim-style. They turned out so tasty, had a mouthwatering sunday lunch. Guess, you can use the yangnyeom-twigim sauce on any kind of fish."
in Seasoned pan fried flatfish (Gajami yangnyeom-twigim: 가자미 양념튀김) — Mar/19

"My second try at Samgyeopsal-gui was with Gochu-Jangajji, instead of Ssamjang. Also turned out very delicious. This time I had seasoned the pork belly with some salt and ground black pepper: made it tastier. The hearty taste of the pork combined perfectly well with the sweetish spiciness of the chili and the grilled onions."
in Grilled pork belly BBQ (Samgyeopsal-gui) — Aug/18

"Annyeong Maangchi, After 6 days my Gochu-Jangajji was ready! First I tried some as a snack, and they turned out even tastier than I had expected! Of course, the red chilies from Ecuador were quite spicy, but the bellpepper was very mild, had absorbed some spiciness from the chilies, though. I guess, people that prefer a totally nonspicy version could make Gochu-Jangajji from green (or other color) bellpeppers only. I´ll try this out next time and let you know. As mentioned in my former comment, I made Samgyeopsal-gui, and added the Gochu-Jangajji in stead of Ssamjang: it combined perfectly, and the result was mouthwatering! Today I had made a fresh batch of Yangnyeom-Tongdak-sauce, and used the rest stuck in the wok to season the Gochu-Jangajji: yummie!"
in Green chili pepper pickles (Gochu-jangajji) — Aug/18

"And this is how it works:"
in Dumpling Wrappers (Mandu-pi) — Aug/18

"Hi Maangchi, Look what I found in my local supermarket today! A Mandu Maker! Certainly gonna be helpful to a non professional cook like me, saving me lots of time. It´s a set of 5 each, from 2 1/4 inch (5.5 cm) up to 6 inch (15.5 cm), so you can even make king size Mandu with it. I´ll soon be making Mandu again, which is one of my favorites. Then I´ll let you know how it works for me, including a pic or two."
in Dumpling Wrappers (Mandu-pi) — Aug/18

"Annyeong Maangchi, Made Gochu-Jangajji yesterday, just finished the brine cooking process today, and got the jar in the fridge. Can hardly wait till next week, to try it. Planning to make Samgyeopsal-gui next week, and have the plain and the seasoned Gochu-Jangajji with it, in stead of Ssamjang. I didn´t have green Korean gochu available, so I used red chilies (from Ecuador), and also green sliced bell pepper (for the color and not so spicy). Next time I´m in Quito, I´ll see if they have the Korean gochu in Seoul Market. Then I´ll save the seeds, and try to grow my own."
in Green chili pepper pickles (Gochu-jangajji) — Aug/18

"I watched this video twice: more for the sake of the beautiful temple and gorgeous landscape than for the recipe, I must admit. But if I had the chance some day to visit that temple and meet Wonhae, I´d certainly enjoy her buddhist cuisine. Korea is so beautiful!"
in Stir-fried fernbrake (Gosari-namul: 고사리나물) — Aug/18

"Annyeong, Maangchi, Last week I made Tangsuyuk for myself, to try it out. As I have "some" experience in original Chinese Gu Lao Yuk (it´s one of my family´s favorites), I made some slight modifications to your recipe: - Seasoned the pork only with salt and ground black pepper, just added a little soy sauce, used the Ginger in the sauce instead. - Instead of water, I used chicken broth for the sauce: gave it a heartier touch. Also added a little white wine, as I didn´t have Mirim available. And just a LITTLE Garlic... - Instead of Mu-Err mushrooms I had to use Shiitake (gotto buy Mu-Err for next time), and for the green colour, I prefer green bell pepper to cucumber. Put in some extra veggies and fruit: you know: the vitamins... ;) The meat turned out nice and crispy, and with the sauce on top, and a bowl of white rice, the result was suuuuper deliciousss! You bet I´m gonna make this for my friends on my next party lunch!"
in Tangsuyuk (Sweet, sour, and crispy pork: 탕수육) — Jul/18

"Thank you, I´m doing my best. But your recipes are sooo irresistible, and Korean cooking is sooo delicious! There´s hardly a week where I don´t have at least one Korean meal."
in Grilled pork belly BBQ (Samgyeopsal-gui) — Jul/18

"Cooked the leftover Ssamjang from my Samgyeopsal-Gui, and put it hot in a glass jar, which I had sterilized in the microwave with boiling hot water. Keeping it in the fridge, sealed and in vacuum,, it should be preserved for months (if it lasts that long ;) )."
in Ssamjang (Korean spicy dipping sauce) — Jul/18

"Well, I´m glad for you that you´re so adaptable to your surroundings. Personally, I´m a country boy, finally found my place in Nature after living 50 years of city life. I´d die in NYC. In the pic: view from my front yard."
in Omija Punch with Pear — Jul/18

"Made Bulgogi today. Didn´t have lettuce available to make wraps (living in the mountains, no grocery store around the corner), so I took slices of cucumber topped with Ssamjang, and rice, to accompany. And a cool beer, of course."
in Bulgogi Korean beef BBQ — Jul/18

"Made Ssamjang for my Samgyeopsal-gui today. Wow, soo yummie! Just added a little more honey and garlic (I´m a "Garlic-Eater"), and some sugar, to add sweetness. But to my taste, something was missing.... Ginger! So I tried adding Ginger, and the result was perfect! It combines so well with Doenjang and Gochujang taste."
in Ssamjang (Korean spicy dipping sauce) — Jul/18

"Today I made Samgyeopsal-gui. Normally, I´m not too fond of greasy pork (you know: calories, cholesterol...), but in the vid it looks so appetizing that I could not resist. And it was worth it: wrapped it with fried onion and mushroom, and Ssamjang. Yummie, was sooo deliciousss! Sure gonna repeat it!"
in Grilled pork belly BBQ (Samgyeopsal-gui) — Jul/18