docpark's comments

"Great recipe. Took about two hours of furious cooking."
in Chicken noodle soup from scratch (Dak-kalguksu) — Jul/15

"Amazing recipe! I modified the sauce a bit but amazing. Now I can have this anytime I please instead of flying to NYC."
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Jul/15

"This is one of my most favorite Korean dishes. My mother would add spinach. I am going to make this recipe this weekend. Thank you Maangchi. BTW, all my Korean-American friends who love food enjoy your videos and recipes and marvel at how simple you make the process. We all recall our mothers working much harder at this, with basically the same result in the end. Happy New Year."
in Clam stew (Jogaetang) — Dec/14

"Recently made a batch from your recipe -picture here: Keep up the great work! I have come across many Korean Americans and Koreans who use your recipes and recommend them to their friends. What I really like is the authenticity of your recipes."
in Kimchi stew (Kimchi-jjigae) — Jul/12

"Just made it for a group of people instead of pancakes. It was overall much easier to make with this recipe, which is my favorite. Picture attached. Thank you!"
in Sweet pancakes with brown sugar syrup filling (Hotteok) — Jan/12

"Makes me thinks of my mom to eat this. Thanks for the much simpler recipe. Picture of my batch tonight"
in Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림) — Dec/11

"Link below are pictures from my injeolmi this morning. Thank you Maangchi for bringing a childhood favorite into a single serving size makeable in about 15 minutes. A miracle!"
in Injeolmi rice cake — Aug/11

"Hi Maangchi. I made this recipe this past Father's Day (for the family). I have posted a picture -it's at the end of my blog post: This is serious food -I got the ribs at the H Mart in Naperville on my way home from a conference. The tough part of getting it locally is getting the ribs cut this way, but with this picture on my phone, I will be able to get galbi from my local butcher. The ribs were fantastic and just as good as you can get in a restaurant. I stuck to the original recipe with an Asian pear and honey. It was best after 24 hours of soaking in the marinade. I used a gas grill -I can only imagine how much better it would be on a charcoal grill. Take care. Sincerely, docpark"
in LA galbi (LA style grilled beef short ribs) — Jun/11

" Link to picture of batch of jeon I just made. Keep up the good work! I make a very simple version, using garlic salt, flour and eggs."
in Breaded cod fillets (Daegujeon) — May/11

"It's so simple, it beats making a bowl of instant ramen."
in Dried pollock soup (Bugeoguk) — Jan/11

"Just made this for breakfast. It was amazing. Thank you for your work. It reminds me of the time I had gone drinking with my cousins in Korea and sweating out our hangovers with a sauna and some bugeoguk. Link to picture here"
in Dried pollock soup (Bugeoguk) — Jan/11

"I tried this recipe and it is GREAT. Picture and pontification below"
in Haemul sundubu-jjigae (Spicy soft tofu stew with seafood) — Oct/10

"Also, does the rice flour have to be frozen? I used Mochiko brand which comes in a white box -not frozen."
in Rainbow rice cake (Mujigae-tteok) — Jul/10

"Attempted multiple times but steamer fails. Pitcutre of latest attempt, a two layer variant."
in Rainbow rice cake (Mujigae-tteok) — Jul/10

"Great recipe Maangch! You are an indispensable resource to the Korean American. These dishes feed the heart as well as the stomach. Linked is my blog entry about your bibimbap."
in Bibimbap (Mixed rice with vegetables) — Jul/10