DominiqueEchard's comments

"Julesky, there is no substitute for yeast in this recipe. If you used baking powder you would end up with a biscuit-type product and the method for the recipe would need to change. Yeast needs time to make dough rise whereas baking powder reacts to heat as well as moisture, so it is fast-acting. Go buy some yeast and make these, it will be worth the trip to the store!"
in Bread Rolls — Jun/15

"How awesome that you are getting more of the recognition you deserve. This is so wonderful!"
in Making bulgogi with The New York Times — Jun/15

"This is great, Maangchi! I'm living in North Carolina again (just left Long Island - I regret not ever being able to meet you in the City) and it gets nice and hot here! What a great way to cool down with some delicious dongchimi. I'm looking forward to stocking my house again with great Korean food :) It doesn't quite feel like a home yet without it! P.S. I love the Korean language videos."
in Dongchimi (radish water kimchi) — May/12

"So cute! I love this recipe and video. The ponytails look like young summer radish all grown up. I'm eating Greek food right now but I would rather have your rice and kimchi to go with my beer! I'm almost out of baechu kimchi, so soon it it will be time for another batch - I'll look for these radish at H&Y :D Thanks, Maangchi."
in Ponytail kimchi (Chonggak-kimchi) — Feb/12

"The Gado Gado makes my mouth water soooo much! I want to make it at work and introduce my customers to Indonesian food!"
in Gapshida Indonesia — Feb/12

"What a nice video. Looking forward to more from the UK!"
in Som tam (Thai papaya salad) — Dec/11

"Yes, ma'am! I made a batch yesterday with 6 pounds of baechu. I had some leftover kimchi juice so I saved it as a "starter" for my new batch. When everything was getting mixed together I added the sour kimchi juice, about 3/4 C. Going to take some to my friends at work who are so amused by a Westerner knowing more about Korean cooking than they do! LOL Also, my friend Robi needs to see that good kimchi is not too salty and will not raise his blood pressure - that is what he said happened when he used to eat a lot of it. But I asked if it was store bought, he said yes! I told him no way he should eat store bought. Try mine! I'll give it to them tomorrow."
in Grandma style kimchi pancake (Kimchijeon) — Dec/11

"Be careful not to make the same mistake as me - keep a close eye on the beans, not so much the cooking time. My instinct and nose told me that I needed to add some water to the pot since the beans weren't quite done, but the sauce was about to burn. I caught it almost too late - was tending to my kimchijeon at the same time LOL So now this is a little sweet, little salty and a touch smoky! I'll eat it all the same, it is great."
in Braised Soybeans (Kongjorim) — Dec/11

"This is my second time making kimchijeon. Such a fast, easy and delicious recipe. I'm making extra to freeze and also so I can free up my kimchi container. That was the last my my old kimchi. Time for a new batch!"
in Grandma style kimchi pancake (Kimchijeon) — Dec/11

"H-Mart had a great deal on soybean sprouts that were just gorgeous, so I made this dish with those instead of mung bean sprouts. Also, I didn't have any cucumber, so I left that out. It is so delicious! Another time I'll try it your way, Maangchi! I'm on a cooking spree. Right now I've got soybean side dish on the stove and am about to make a batch of kimchijeon :D"
in Mung bean sprout and cucumber side dish (Sukju-oi-namul) — Dec/11

"Just made this - what a quick and easy dinner! Looking forward to my boyfriend coming home so we can have this with some barley rice and steamed shishito peppers side dish. Since you say this is best fresh I made 1/2 the recipe for the 2 of us. Thanks again for making my belly happy, Maangchi!"
in Japchae (Sweet potato starch noodles stir fried with vegetables) — Dec/11

"I used a couple dashes of fish sauce instead of dried anchovies and it came out great."
in Steamed shishito peppers (Kkwarigochu-jjim) — Nov/11

"Wow, Maangchi! This is DElicious. I made a special trip all the way to HMart in Great Neck from Hauppauge to get these peppers. Plus Hmart is my favorite place to shop. When I got home I had to steam some frozen mandu to overcome my hunger before I could begin to cook. Now the peppers are done and I know what you mean about wanting to eat them all. Only used 1 tsp of hot pepper flakes so the taste is mild, crunchy, salty, a little sweet - perfect. Making doshirak for my boyfriend for tomorrow with some of these :D"
in Steamed shishito peppers (Kkwarigochu-jjim) — Nov/11

"How beautiful those earthenware crocks are. I'm running low on store bought gochujang, I think I'd like to get a crock and make my own as well. And yes, what a great idea for leftover kimbap - I'll make a vegan batter and fry them up next time I've got some to use. Nice photos and stories, I enjoyed them very much."
in Going to Rotorua — Nov/11

"These look delicious! I think sometime soon I'll try my hand at making a vegan version of these. I can make homemade sweetened condensed almond or soymilk, pureed silken tofu instead of egg in the dough, and maybe a little margarine instead of egg yolk for the glaze."
in Baked sweet pastry (Manju) — Nov/11