Dan's comments

"I wonder if you are driving demand at the local Korean stores, Maangchi. I was at our local H-Mart earlier today and they had a lot of this dried pollack, so I'm glad I remembered about this video. I picked some up and will try this! :)"
in Dried shredded pollock seasoned with gochujang (Bugeopo gochujang-muchim) — Jul/18

"It will be delicious, just not spicy hot. You can't go wrong with any kind of doenjang jiggae."
in Soybean paste stew with scallops (Paeju-doenjang-jjigae) — Oct/16

"It looks delicious! Great way to use the seasonal vegetables that are all over the markets now."
in Soybean paste stew with scallops (Paeju-doenjang-jjigae) — Oct/16

"Hi Maangchi. Do you know if you can make this recipe using new apples before they get too big?"
in Green plum extract (Maesil-cheong) — Jun/16

"Maangchi, do the jangajji ferment at room temperature for the week?"
in Green plum extract (Maesil-cheong) — May/16

"Hey Maangchi! A friend of mine wants to make these and he wonders if it's OK to use a plastic container instead of a glass one. Basically we buy dong chi mi at the local Korean store and it comes in a plastic jar, so he was thinking of just using that. Does this sound OK or is glass preferable? Thanks!"
in Dongchimi (radish water kimchi) — Jun/13

"Wow, I can't believe it has been so long since I posted that message. Almost two years! Anyway, I wanted to tell you that I was shopping at the Local H-Mart and they are now selling store-made pickled chayote, just like you described two years ago on your show! Your friend who invented it should be rich! I am making kongnamul muchim tonight, by the way. Thank you again for the recipe, it is still my favorite side-dish."
in Soybean sprout side dish (Kongnamul-muchim) — Dec/12

"I hope I'm not too late!"
in Private: Maangchi’s cookbook lucky 7 — Feb/11

"Maangchi, is the bean paste the same as Japanese miso paste? Can you use miso instead? (I happen to have miso in the fridge.) Thanks!!"
in Fermented soybean paste stew mixed with fresh salad (Doenjang-jjigae geotjeori bibimbap) — Feb/11

"Hello Maangchi! I am your newest fan. I just watched a few of your videos and I love your recipes, and your bright personality makes them so fun to watch! I just watched your recipe about the soybean sprout banchan and I will try this tonight, it's one of my favorite side dishes. Also I wanted to say that the mystery vegetable you were talking about that looks like two fists together, might be a chayote squash, sometimes also referred to as a mirliton."
in Soybean sprout side dish (Kongnamul-muchim) — Feb/11