FrodoBaggins's comments

"Hi Maangchi, Just got back from a month on the Korean Peninsula and I must say Korean cuisine is now one of my favourites! I have a question about large myeolchi. Is it really necessary to remove bones, heads and guts when cooking it (ie. For sundubu jigae and myeolchi bokkeum)? I remember the heads were always present and there was a crunchy texture (which I thought were bones) when I had myeolchi bokkeum as a banchan. Thanks, and am looking forward to trying out tons of your recipes in the future! Thanks, Jason"
in Dried anchovies (Mareun-myeolchi) — Sep/13