Godisgood

Godisgood's comments

"Thanks so much for posting this recipe, Maangchi! I made it tonight with great expectation, and I was not disappointed at all. I had never tried the dish before, so I was excited to make it. I had to alter the recipe in a few ways for lack of ingredients (I couldn't find any good oyster sauce and I replaced one cup of chicken broth for one of the cups of water needed to cook to rice because I had no chicken stock concentrate) but it was still delicious. I mixed in a little gochujang for a bit of spice. I'll definitely be using this recipe again."
in Steamed Chicken Rice — Sep/12

"I can answer this one :-) I've only made jjajangmyun once, and I made it without pork. It was still delicious. And I just checked the ingredients in the bean paste, it's vegetarian. No pork at all."
in Jjajangmyeon (Noodles in blackbean sauce) — Mar/12

"감사합니다"
in Jjajangmyeon (Noodles in blackbean sauce) — Dec/11

"Thank you again, Maangchi-ssi, for another wonderful recipe. My friends thoroughly enjoyed the jjajangmyun I made tonight, and one even commented that it looked exactly like the picture of yours, so I must have done it right :-) I was wondering, have you ever had jjajangmyun with tofu instead of pork? I'm not a strict vegetarian, but I prefer to avoid eating meat as much as possible (except for bulgogi haha) and I was thinking about including tofu next time I made it."
in Jjajangmyeon (Noodles in blackbean sauce) — Dec/11

"I was wondering the same thing :-)"
in Black bean paste (Chunjang) — Dec/11

"When I make vegan kimchi, I usually use soy sauce. As long as you have a good brand, it does add a nice flavor. It's definitely different from fish sauce, I think it makes it taste a little less like authentic, but it's still good. Plus, soy sauce has less sodium than fish sauce does, I believe. I would use a little soy sauce, but that's just me. :-)"
in Kkakdugi (Cubed radish kimchi) — Dec/11

"Thanks for the advice! I know there are some good Korean markets in Portland, but I don't drive, so it's rare that I get a chance to go to one. I do most of my shopping at Whole Foods down the street here in Vancouver, or at New Seasons. Those samples might just be worth the trip, though! :-)"
in Kkakdugi (Cubed radish kimchi) — Dec/11

"Update: I made some tonight and rinsed it after the salting, and it still tastes too salty. I think there was too much salt in the radish juice that I put in afterward. So next time, I'm planning on just using less salt altogether and rinsing it. Just experiment until you get it how you like it."
in Kkakdugi (Cubed radish kimchi) — Nov/11

"I don't believe it would affect the fermentation process... With normal baechu kimchi, you rinse the excess salt away and it ferments just fine. I would give it a try and see what happens. I'm pretty sure you won't ruin it. :-)"
in Kkakdugi (Cubed radish kimchi) — Nov/11

"As far as I know, leaving out the sugar would be completely fine, as long as you like it spicier :-)"
in Kkakdugi (Cubed radish kimchi) — Nov/11

"I really wanna make 깍두기 but it's so hard to find a good radish for some reason! The daikons from the organic market here almost always look great on the outside but are spongy on the inside. Once again, for all the great recipes 망치 씨 정말 감사합니다! 하나님은 축복합니다 :-)"
in Kkakdugi (Cubed radish kimchi) — Nov/11

"Hey, to answer your question, Koreans traditionally would make extremely large quantities of kimchi at one time, then put it in large jars and bury them underground to refrigerate them. His mom is just doing it the traditional way. In Korea today, I hear that many households have special kimchi refrigerators in addition to normal refrigerators, for the sole purpose of letting kimchi ferment at the perfect temperatures."
in Easy kimchi — Oct/11

"Hey, Maangchi, thank you so much for this recipe. I love it. My family (who has more "American" tastes) doesn't always try the Korean food I make, but they love yachaejeon. I made it with green onion, zucchini, anaheim pepper, and some kale from our garden, and it was delicious. Growing up in America, I never dreamed that a bunch of vegetables could be so good :-)"
in Vegetable pancake (Yachaejeon) — Aug/11

"Haha I like that one, "Here comes Maangchi!""
in What should I name my new cooking show? — Jun/11

"This is going to be an awesome show, I'm excited! You've already been inexpressibly helpful to me in my Korean cooking ventures. My favorite of your ideas is Maangchi, Gabsida! How about... Maangchi and Friends' Han-good Eats (playing off the word 한국) Haha, that's the best I can come up with this early in the morning. Yours are probably better."
in What should I name my new cooking show? — Jun/11