Cutemom's comments

"Dear Maangchi, I really like the soup in seollongtang for this dish. Is that okay?"
in Rice cake soup (Tteokguk) — Apr/17

"Maangchi ssi, That fish fry looks so tasty that my dog is trying to eat it off the screen of my iPhone. I got galchi already salted in my freezer that I just got this morning. Will try this recipe with those galchi and post it on my instagram and tag you. My son is such a picky eater but I got the feeling he'll like this recipe. Kamsahamnida Maangchi-ssi Ima"
in Seasoned pan fried flatfish (Gajami yangnyeom-twigim: 가자미 양념튀김) — Nov/16

"Hi, Maangchi! I finally made this dish yesterday as part of my prep day. It was so good even though i could've pan fried it longer to make it more crispy and golden color but the most important thing was the taste. OMG it was so great i couldn't understand why i put off making it. I posted a pic of it on my instagram @cemilan_enak. Thanks so much for the awesome recipes"
in Mung Bean Pancakes (Bindaetteok) — Oct/16

"hi, it is safe to cook soybeans for just 15 minutes if u already removed most of its skin. The phytic acid or anti nutrient lies in the skin. By soaking it preferably overnight and removing the skin, you already removed most of the phytic acid to allow for nutrient absorption. I hope that helps. Ima"
in Soy milk (Duyu: 두유) — Jul/16

"in the video maangchi said to use 1 tbs fish sauce."
in Ox bone hangover soup (Ppyeo-haejangguk: 뼈해장국) — Jul/16

"Hi Maangchi! Is it possible to use over fermented kimchi in this recipe? I mean kimchi that's too sour to eat. Apparently I found some in the back of my fridge as I was cleaning it out. thanks, Ima"
in Mung Bean Pancakes (Bindaetteok) — Apr/16

"Hi! Actually u don't need kimchi juice as starter for ur new kimchi. As it ferment it will produce juices. Hope that help"
in Kimchi and Kkakdugi — Mar/16

"Thai fish sauce should be ok to use in kimchi. Describe the weirdness of the taste maybe we can help u Ima"
in Kimchi and Kkakdugi — Mar/16

"U should keep it in the fridge"
in Hot pepper paste (Gochujang) — Mar/16

"You can't make more juice for your kimchi. You might want to let your kimchi ferment more to let the veggies produce more juices to protect the kimchi. If you allow your kimchi got exposed to air, it might go bad"
in Traditional napa cabbage kimchi — Feb/16

"Of course you can, if you like more fermented kimchi. I always leave my kimchi in room temperature for 24hrs before putting it in the fridge. Then I let it sit in my fridge at least a week before I start eating it. I prefer it a bit more sour and let all the veggies absorb the seasoning before eating my kimchi."
in Traditional napa cabbage kimchi — Feb/16

"Add more radish cubes"
in Kkakdugi (Cubed radish kimchi) — Jan/16

"Hi, Maangchi! Can I dry my meju in a dehydrator overnight before hanging it up to ferment? Thanks, Ima"
in Fermented soybean paste (Doenjang) — Jan/16

"Hi, Maangchi ssi! I live in Indonesia and it's quite hot & sunny where I live. Can I still try to make doenjang? can I dry my menu in the sun? Thanks, Ima"
in Fermented soybean paste (Doenjang) — Jan/16

"Hi, Maangchi! The deulke garu you use in this recipe is the same as the deulke garu in the sauce of gamjatang recipe right? I bought a big bag and kept it in my freezer just like you. I bought it awhile back to use in gamjatang, my son's favorite korean soup. He doesn't like to eat vegetables but he eats everything i put into my gamjatang: watercress, kimchi, kongnamul. Thanks for sharing all your awesome recipes. It helps me get my son to eat his greens. Ima"
in Taro soup (Toran-guk) — Sep/15