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"Hi Maangchi! I tried making this recipe, but the soup was rather bland for me. Is there a spicy version of this soup?"
in Dried pollock soup (Bugeoguk) — Sep/16
"I love this recipe. Sometimes I make it with minced pork, other times with clams. And I usually add some shiitake mushroom because it makes the stew so savoury. The egg is the best part - I even put in 2 eggs for myself sometimes! Haha..."
in Spicy soft tofu stew with kimchi and pork belly — Sep/16
"Just sharing a tip for people who can't get access to dried anchovies. In some Asian supermarkets, you may be able to find Ikan Bilis (anchovy) stock powders and stock cubes - usually Knorr or Maggi brands. Sometimes I use the no MSG versions to replace dried anchovies and they work well!"
in Hot and spicy rice cake (Tteokbokki) — Feb/16
Why do you microwave the anchovies in this recipe? In some of your other soup or stew recipes, you just put the anchovies straight in to boil with the kelp. I don't have a microwave - is there a big difference?"
in Eomukguk (Fish cake soup) — Feb/16
"Hi Maangchi! I just made this today and loved it! Didn't have shishito peppers though so I used normal green chillies which still gave a nice flavour. I think I will put in a chili padi (small chili) next time as well for extra spice. The texture of the meat is a bit like those canned meat you find in Chinese supermarkets (which I love). Thank you!"
in Salty beef side dish (Jangjorim) — Jan/16
"Hi Maangchi! I made this for the first time and it's awesome! I made too much so I refrigerated and heated them up the next day, and the rice cakes were still chewy and tasty - I think it's because I used store-bought ones which are firmer. I did tweak your recipe a bit. It was a bit sweet so I added a touch of rice vinegar: http://danandesther.tumblr.com/post/98694681304/recipe-korean-rice-cakes-tteokbokki"
in Hot and spicy rice cake (Tteokbokki) — Oct/14
"I've never liked kimchi (too sour!) but tried making your mak kimchi for the first time and it was great fresh and not that difficult at all! Just a tip for people who use daikon radish instead of Korean radish: I was worried when the kimchi was fresh - it was bitter! But after a day of fermenting on the countertop, it lost some of its bitterness, so I think it will be fine when it fully ferments. Will keep watching your videos - they're awesome. Thanks Maangchi!"
in Easy kimchi — Jul/14