Florfy's comments

"Hi Maangchi! I've been thinking about trying this recipe for a long time. It seems so fun and interesting to me, even though I don't eat doenjang very often! I have a few concerns that have prevented me from trying to make this, though. 1. I'm having trouble finding an electric blanket/mat, so would I be able to dry my meju if I just set the air temperature in the room to about 23 degrees? 2. I can't find Korean wood charcoal, so would I be able to skip it? Or is it necessary for this process? Thank you in advance for your response!"
in Fermented soybean paste (Doenjang) — Feb/19

"Hi Maangchi! Do you know how many watts your microwave operates at? I think it would be helpful to include that information in your recipes so readers can adjust them for their household microwaves. If you don't know the wattage, do you know the brand and model?"
in Chapssaltteok (Korean-style mochi) — Jan/19

"Never mind, I didn't realize you answered my question in the blog post!!!"
in Frozen oysters — Mar/18

"Hi Maangchi! Is there supposed to be a video for this recipe? It doesn't seem to exist. :("
in Short grain rice flour (Mepssalgaru) — Jan/18

"I found out that the way my kimchi smelled was NOT how kimchi is supposed to smell. I think the main issue is that I didn't do the salting right, which probably caused the cabbage to begin rotting. From now on, I think I'm going to stick with Korean sea salt and do a combo of dry brining and wet brining!"
in Traditional napa cabbage kimchi — Dec/17

"Maangchi-nim, is it safe to eat raw oysters? I bought a brand of frozen oysters that recommends to cook it on the packaging, so I don't know if it would be okay for me to use raw. :S"
in Frozen oysters — Dec/17

"I left it in the fridge for the most part, but I took it out a lot, which might have sped up the fermentation process. Something strange that I forgot to mention was that the kimchi smelled like durian?!?!? It might be helpful to note that I used regular salt instead of kosher salt, and the cabbage I used was already yellow when I made the kimchi."
in Traditional napa cabbage kimchi — Oct/17

"I made my kimchi a couple of weeks ago, and now it has an extremely strong sour taste and smell. I think it might be because I accidentally used a spoon that I used for something else to scoop out the kimchi one time. Do you think this might have contaminated it? :("
in Traditional napa cabbage kimchi — Oct/17