Have a cool photo you want to share?
Advertisement
GraceM
GraceM's comments
"They did such a good job with the clip! I feel lucky I can understand Korean and all the nice things they're saying about you. Congratulations!"
in Maangchi in Korean media — Jan/10
"This is so wonderful! I've been following you for awhile, and it's so heartening to hear you're getting such great recognition for your hard work."
in What’s happening to Maangchi these days? — Jan/10
GraceM on the forum
Re: It's a gochuchang smackdown!!
"Thanks, Stanford! I should have been more careful. The Chung Jung Won O’Food Organic was the worst, for sure. The two Wang types we tried wer…" — Jul/10Re: It's a gochuchang smackdown!!
"No, the worst was Wang! But thanks for posting this, I’d love to hear what other people think, especially because we didn’t try Sempio o…" — Jul/10Re: ? Can U use Fresh Shrimp or Dried When Making the Easy Kimchi Recipe?
"My mom often uses fresh squid and/or shrimp in her kimchi. She chops it up really fine and it’s delicious, but she says it’s best in win…" — Apr/10Re: Pan Fried
"I think they do that just so they can easily replace the foil when it gets dirty and greasy and stay at the station, rather than carry away the pan a…" — Apr/10Re: What is this dish?
"It’s definitely fish cake, sometimes called “odeng,” sometimes called “uhmoong.” It’s very easy to make. You ca…" — Feb/10Re: How do they cook it to be so firm?
"The corn is definitely different. I don’t know what they’re called, but I’ve had similar corn in Latin America as well, where the …" — Feb/10Re: Online Grocers & Things You Can Grow Yourself
"I think “uja” is more commonly known by its Japanese name, yuzu, in the U.S. But I still don’t know where you can find a tree! Wh…" — Feb/10Re: spicy galbi jjim
"The restaurant may have invented their own version, but super-spicy galbijjim is a specialty of Daegu, a town in southeastern Korea. I’ve neve…" — Feb/10Re: Winter kimchi (white radish kimchi)?
"I think you might be talking about dongchimi, which I think is traditionally North Korean. I’ve had an awful time trying to make it, adjusting…" — Jan/10Re: Korean Radish
"What’s really strange to me is that I’ve tasted manil-jjong, and they taste like garlic scapes, but they don’t look like them. Her…" — Jan/10Re: Korean Radish
"Are garlic stems what we in the northeast U.S. call garlic scapes? Looks like this: http://www.cityfood.com/media/resampled/articleElement/137/resam…" — Jan/10Re: Korean Radish
"I’ve never tried this, but I met a Korean American chef who told me that you can use large American turnips for kkaktugi-like kimchi as well. …" — Jan/10