andrea kim

andrea kim's comments

"Can I make this with mung bean sprouts? I have a bunch in the fridge that will go bad soon ..."
in Soybean sprout soup (Kongnamulguk) — Sep/11

"The Korean store I go to had pre-cleaned and pre-salted mackerel. So, I followed your directions exactly after the salting directions. Oh, except I only had whole wheat flour, which turned out fine. OH MY GOSH!!!! It was so delicious!! Thank you thank you for posting the recipe! I LOVE your website <3 <3 <3"
in Grilled mackerel (Godeungeo-gui) — Sep/11

"Maangchi! You are soo cute! And I think you are one of the best cooks in the world! You are so good at what you do and deserve all the recognition you receive. :D I wish you many more wonderful experiences with food and traveling and life in general. <3"
in Mung bean sprout and cucumber side dish (Sukju-oi-namul) — May/11

"I am a vegetarian too so I add 1 tablespoon of shortening and omit the meat. If you're worried about hydrogenated oils you can get earth balances' trans fat free shortening sticks."
in Kimchi stew (Kimchi-jjigae) — Feb/11

"thank you! whenever i make korean food i feel like i need to thank my mom for making it even though I made it! it's nice because it makes me feel like my mom is with me; she lives in the mainland though. i'd take more pictures of my food but most of the time i'm so busy cooking and eating i don't even think about taking pictures!"
in Andrea Kim — Aug/10

"oh and here's my picture!"
Easy kimchi — Jun/10

"i am so excited i can make soondooboo chigae for my nampyeon. it is his favorite! here is oh i omitted the meat and put extra seafood. yum P:"
Haemul sundubu-jjigae (Spicy soft tofu stew with seafood) — Jun/10

"thank you so much for this recipe! at the last minute i realized i didn't have squid, muu, or leeks so i had to omit them and i just put extra carrots. omg this is the best kimchi i've ever tasted! i'm going to store most of it in the fridge and keep one jar out to ferment like you do ;) i will not need to make kimchi for a long long time! lol good thing it never goes bad! oh, and what i like about it so much is that it has so much flavor and it's not just super spicy/salty like most baechu kimchi i've tried. thanks again, maangchi! i am IN LOVE with your website :)"
in Easy kimchi — Jun/10

"oh no, maangchi! help! i put way too much gochujang and it's almost too spicy to enjoy. is there anything i can do to fix it? i was thinking maybe i can try to get rid of some of the sauce and add water and then add a thickener like arrowroot powder if it's too watery. what do you think?"
in Hot and spicy rice cake (Tteokbokki) — Jun/10

"there's lots of ideas if you read the comments below."
in Hot and spicy rice cake (Tteokbokki) — Jun/10

"my mom used to just use plain old pickles in our kimbap since there were no korean stores close by. it's not the same but it's close. it gives the crunch and the salty. maybe try a sweet pickle? or add sugar?"
in Yellow pickled radish (Danmuji) — Jun/10

"this is my 2 year old daughter's favorite food. my mom used to make it for her pretty often when we lived with her. now I know how to make it for her! I omitted the baechu and put instead 1 pkg of firm tofu cut into cubes and 1/3 of a stalk of muu sliced and cut in half, since my daughter also happens to love muu and tofu :) it was a hit! i tried eating the anchovies but they were too fishy for me so i'm going to use the strainer ball next time. thank you so much maangchu!! i can't wait to try more of your recipes. next up is soondooboo chigae!!"
in Soybean paste soup with cabbage (Baechu-doenjangguk) — Jun/10

"this is my absolute favorite korean street food! now i can make it at home! yay!"
in Hot and spicy rice cake (Tteokbokki) — Jun/10