hellokitty08

hellokitty08's comments

"My broth turned yellowish/brown, I don't know what I did wrong, I tried to boil it for longer and high heat and it didn't help :("
in Ox bone soup (Seolleongtang) — Apr/14

"Do I store this in the refrigerator or at room temperature?"
in Steamed shishito peppers (Kkwarigochu-jjim) — Feb/14

"Instead of beef flank can I use sahtae beef? Also if I want to make 3 servings instead of 6 should I boil for half of the time or the same time?"
in Ox bone soup (Seolleongtang) — Feb/14

"Can I add 1/2 of a grated apple to this? Will that be ok?"
in Kkakdugi (Cubed radish kimchi) — Feb/14

"After a week, do I throw away the brine? Or should I leave the cucumbers in the brine till I eat them? Will it get too salty? Thank you!"
in Korean cucumber pickles (Oijangajji) — Nov/13

"Do you have any suggestions on how to make the sauce more tastier? My husband is used to the taste of the black bean noodles that comes in the package called chapagetti. lol I'm trying to get him to eat this healthier version."
in Jjajangmyeon (Noodles in blackbean sauce) — May/13

"I just made this. Is it normal for the water to separate at the bottom while its fermenting?"
in Kimchi and Kkakdugi — Mar/13

"How much sweet rice flour and water do I use for this recipe?"
in Kkakdugi (Cubed radish kimchi) — Mar/13

"I've made this with ggakdugi ith fresh oysters, I've cut the oysters into pieces, now the kimchi tastes like fishy a little bit, is this normal? Is there something I can do to not make it fishy taste?"
in Kimchi and Kkakdugi — Feb/13

"how come you didnt use rice flour in this recipe like you did in the other video?"
in Kkakdugi (Cubed radish kimchi) — Feb/13

"I followed this recipe and left it outside to ferment and it still didnt ferment. I put oysters in it too and I cut them in half but how long are the oysters good for?"
in Kkakdugi (Cubed radish kimchi) — Feb/13

"what can I do to make it more of a stronger flavour? My boyfriend likes food with strong flavour. Thank you!"
in Jjajangmyeon (Noodles in blackbean sauce) — Feb/13

"How come your dukkbokgee comes out soft and mine is rock hard? lol"
in Hot and spicy rice cake (Tteokbokki) — Feb/13

"can I get the dipping sauce in the store? What is the sauce called? Thank you!!"
in LA galbi (LA style grilled beef short ribs) — Mar/12

"Hello. I just made this. I want it sweeter, how can I do that? I already added moreee soy sauce and like 5 tablespoon sugar. Also, do I leave leftover in fridge? or outside?"
in Japchae (Sweet potato starch noodles stir fried with vegetables) — Mar/12