eatallrecipes's comments

"Nevermind, I its been a while a while since I last checked and seems to be what I'm looking for. :)"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Aug/18

"This kimchi is absolutely fantastic in its pure form, but making it in smaller batches I've often had disastrous results, mostly with it being too salty or watery. Of course, I didn't have a scale when i made them, so I may have better luck next time. Would you consider making a scaled down version in the future?"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Aug/18

"I never use ketchup because I find it unnecessarily overly sweet and kept avoiding this dish because all recipes seemed to use it. Hoping for best, I skipped the rice syrup and added hot pepper flakes using your video with FIrstWeFeast and it had a delicious balance of savory, spicy, and sweet."
in Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak) — Aug/18

"As suggested by the comments, I made do with dry regular rice grain powder and added extra hot water to reach the desired consistency. I microwaved it for 2 minutes and found it too dry / cooked, so I microwaved it for another minute and kept pressing the dough together until there were few creases and rolled them out in small batches, coating my hands in sesame oil. At this point they were still a little raw, so I steamed them in the rice cooker for around 5 - 10 minutes. The consistency was perfect for tteokbokki!"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Aug/18