fairygothmom's comments

"Hello Maangchi, my daughter had all her wisdom teeth out and is so sick of mashed food so I made japchae for dinner with tofu instead of meat and bean starch noodles because I ran out of dangmyun. It was so yummy! I had to give up most Korean food recently because I cannot eat garlic or chiles anymore ;_; but this is something healthy I can still make and almost trick myself into thinking it's just as good. Next time I want to use purple dangmyun if I can find them, so pretty! Thank you for your amazing recipes and videos!"
in Japchae (Sweet potato starch noodles stir fried with vegetables) — May/17

"I use low-salt soy sauce because I have trouble finding one without high fructose corn syrup, and I am pre-diabetic. I find it's better to add plain salt to adjust the taste rather than keep adding soy sauce because it will have too strong a taste and can overpower other flavors."
in Japchae (Sweet potato starch noodles stir fried with vegetables) — May/17

"It's fermented, and if you leave any grain to ferment it will eventually develop alcohol. But step 10 is to boil it, which will stop the fermenting and probably cook off any tiny amount of alcohol that might have formed. If in doubt, this recipe may not be for you. You could try making it without the malt and only cooking the rice until it's just shy of cooked - it should have a bit of a chew to it. It won't be the same but it will be sweet and cold and most importantly non-alcoholic for certain. ;)"
in Rice punch (Sikhye: 식혜) — Mar/17

"I misremembered, ramps have a flat, oval leaf and are apparently on the verge of Threatened status in a couple of states. But wild green onions are just fine to pull up (and some of your neighbors might even thank you)! Just make sure your source is chemical free."
in Wild green onion pancake — Apr/11

"These are also known as "ramps" and you shouldn't worry about pulling up some of the bulbs, they split and create new plants so they spread and you'll have more. I never thought to use them in jeon though. Yay, new side for my lunchbox!"
in Wild green onion pancake — Apr/11

"I bought the one in the first picture but it tasted like ketchup and wasn't spicy at all for me. So how do the others rate in terms of heat and flavor? Yes, I could buy each to try until I find one I like, but my family's finances are a bit tight for that."
in Hot pepper paste (Gochujang) — Mar/11

"Tony Bourdain and Andrew Zimmern have nothing on you, Maangchi! You should get your own show. :)"
in Dipping sauce for raw fish (Doenjang-banga) — Feb/11

"I don't have shrimp or fish sauce. ^_^;; Could Chinese oyster sauce be used instead? I imagine it would be less salty but we're having jjajangmyun so I think less salty sides might work best?"
in Korean rolled omelette (Gyeran-mari: 계란말이) — Jan/11