gail79's comments

"Thank you for this recipe! I've seen doraji many times at the dried foods section of my Korean store in Adelaide and always wondered what or how to to use and prepare them. Now I get an idea! Will definitely be in my basket come market day!"
in Doraji-muchim (Spicy bellflower root side dish) — Aug/12

"Hi again Maangchi, Made kakdukki again, this time I actually found Korean radish in Adelaide! But the strangest thing is: I didn't get as much juice as i did with daikon radish. It's winter here now, does kimchi take longer to ferment on the kitchen counter in cold weather? Because i became concerned when I didn't get the sour scent even after 4 days of being left out. Also, will different types of chilli powder give a different colour? My baechu kimchi always comes out darkish maroon, not bright red like yours or commercially made kimchi does. What are your thoughts on this?Thank you :)"
in Kkakdugi (Cubed radish kimchi) — Jul/12

"Hi Maangchi, I understand the recipe is called 'ox-bone soup' but are beef bones the same thing? Or can they be substituted? I'm not entirely sure if Australian butchers have ox. I don't want to spend all that time boiling bones and find out that i've gone out and bought the wrong thing. Wanna make something warming and comforting before our winter here in this hemisphere ends! Thank you."
in Ox bone soup (Seolleongtang) — Jul/12

"HI Maangchi, My kaktugi turned out well, thanks to your recipe! I was wondering if you could give us more kinds of kimchi recipes - I had some bean sprout/ soybean sprout kimchi as an appetiser at a Korean restaurant once(was yummy, crunchy, sweet/sour, not spicy) and the waitress wasnt helpful in telling me what it was called. ANother video idea, maybe?"
in Kkakdugi (Cubed radish kimchi) — May/12