Eva-Alice's comments

"Hi Maangchi! I want to make this, but I don’t like fish or fish flavor, so I plan to make it with a vegetable broth instead. I want to add a protein to this, but I don’t think I’ll like fish cake, and I bet I can’t find gluten free fish cake anyway (I can’t eat gluten). Do you think very thinly sliced chicken would work with this?"
in Hot and spicy rice cake (Tteokbokki) — Jan/20

"Maangchi, you are a life saver. I am hosting a young (13 years old) exchange student from Ulleungdo, South Korea, and she is not a fan of American cuisine. Thankfully I found your site and I made this dish tonight and it was a huge success! Not only did our guest like it, but so did my family, and we will definitely be adding it to the rotation of regular meals. I did as another commenter suggested and added just a touch of gochujang, because we like it spicy in our family. It was seriously the bomb.com. I served it with white sticky rice and sautéed mushrooms, cabbage, and carrots. The best part is that I made this gluten free (I can’t have gluten) and it tastes just like it’s full of delicious gluteny goodness. All I did was use gluten free soy sauce and Bobs Red Mill 1 to 1 gluten free flour blend. The potato starch is naturally gluten free. I’m super excited about this because now I know that I can make breaded chicken for other Asian dishes! This discovery will be life changing. Thank you, Maangchi!"
in Honey butter fried chicken — Jan/20

"I’m very happy to hear that this can be made without the anchovies. I do not like anything fishy tasting, but I want to make this dish, and other Korean dishes. My husband loves Korean food since his short stay in Korea many years ago. Plus we have a 13 year old Korean exchange student staying with us for a month, and she doesn’t like American food! Maangchi, you are wonderful and a lifesaver for me! I was worried that this kid was gonna starve while she is here, but I think with your help, she’s gonna be ok!"
in Hot and spicy rice cake (Tteokbokki) — Jan/20