guamababie

guamababie's comments

"Hi hwvanessa, I think that if you bake instead of steam the buns, they will result in a different texture. Instead of being fluffy and bouncy/chewy, they will probably be more like rolls. It’s hard to explain, but I buy siopao buns from my local Filipino bakery and they sell both steamed and baked buns; the buns are made the same way and the only difference is that some are steamed while others are baked. They are definitely different in texture, and my family and I prefer the steamed buns. Hope this helps~"
in Kkotppang: 꽃빵 (Steamed flower-shaped buns) — Oct/18

"Hello Maangchi, thank you so much for this easy-to-follow recipe and video. I followed all your steps exactly and my first attempt at making kkotppang was a success! They not only looked nice and fluffy, but my mom even complimented me by saying the banjook (dough?) was well done. She said the kkotppang reminded her of some anko ppang she made for my sister and me when we were very young. I don’t remember it, but I’m glad that your kkotppang brought back some good memories for my mom. Thank you so much. Now that I’ve got the kkotppang down, I’m going to try making it again next time with some kind of savory or sweet stuffing."
in Kkotppang: 꽃빵 (Steamed flower-shaped buns) — Oct/18

"No worries, thank you for your quick response. I think you are awesome, too, and am glad to have helped in any way. :) :) ;)"
in Beet jelly candy (Beet-jeonggwa: 비트정과) — Mar/18

"Hi Maangchi, thank you for sharing this recipe. I tried making it but no matter how long I cooked it, the consistency remained too watery and, after it cooled, it remained gooey and didn’t solidify. Maybe it’s because I used peeled, vacuum packed beets from Costco instead of a fresh beet, or maybe it’s because I used 2 cups and 2 Tbsp of sugar (as listed in your recipe above) instead of the 1 cup and 2 Tbsp of sugar you used in your video (I made the mistake of watching your video only AFTER my failed attempt). In any case it was fun learning how to make jelly and my gooey beet jelly, despite its non-solid consistency, tasted yummy. Thanks again, and please keep posting!"
in Beet jelly candy (Beet-jeonggwa: 비트정과) — Mar/18

"Oh, that is nice to know that I can use any canned fish - thank you! I haven’t cooked much fish for my family because I’ve always been a bit scared about handling fish (so I’ve stuck to cooking filleted fish only), but your video for this kodari recipe made handling a whole fish seem possible for me. I will give it a try when I am able to buy kodari next time, as I’m sure it’ll be much more delicious than using canned fish. Thanks again for giving me the courage to attempt fish recipes for my fish-loving husband (and son, who takes just after his dad). I can’t tell you how happily they gobbled up this fish dish. We all thank you sincerely with happy, full bellies!"
in Braised semi-dried pollock (Kodari-jorim: 코다리조림) — Jan/18

"Dear Maangchi, Thank you very much for sharing this recipe. I didn’t have any kodari so I substituted it with some canned sardines I had in my pantry, and it still turned out to be delicious! My husband gave the dish his highest rating of 5 stars, and I was pleasantly surprised to find that the dish was not too spicy for my 7 year-old son who also devoured a full bowl of rice with the fish dish alongside his dad. I have never been a fan of fish (esp. the ones with bones), but the dish was so delicious that I even enjoyed a full serving of it. It certainly helped that I could eat the sardines whole without having to pick out the bones. I definitely recommend this substitution for any of your fans who cannot find kodari or who dislike picking out fish bones like me. :) I’ve been a fan for a few years now, but am only now getting around to registering and posting my first comment. Just want to let you know how much I appreciate your easy to follow directions and videos, as well as your explanations of why things are done the way they are (something Korean moms don’t seem to explain, lol). My husband has loved every dish I have made following your directions, and we joke that I can’t get by in the kitchen without your guidance. Thank you, Master Maangchi! Your avid fan and devoted pupil, guamababie"
in Braised semi-dried pollock (Kodari-jorim: 코다리조림) — Jan/18