indelibledotink's comments

"you can substitute other veggies, koreans make kimchi with everything, but the classic is napa cabbage (wong bak). you can make your own fish sauce, but it'll be in any asian food section of the grocery store - japanese chinese, korean, filipinos, southeast asians all use fish sauce. it smells terrible, but just a little brings out amazing flavor. if you can't find an asian radish or turnip, it's still ok, skip it. sliced yello or red onion is a good substitute too."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/17

"try ritz crackers or a hunk of sourdough bread. kimchi out of the jar with cold rice from the fridge is a great snack anytime!"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/17

"Gonna try that out!"
in Donkkaseu with a twist😊 — Mar/15

"can you tell me the oven settings?"
in Donkkaseu with a twist😊 — Mar/15

"My fish was ready at 15 minutes (both sides). Me, my dog, and two cats enjoyed the spicy, moist, flaky fish. We saved a taste for my Mom and Dad."
in Fried snapper with seasoning sauce (Domi-yangnyeom-gui) — Feb/15

"Made this tonight, came out very tasty. Did not realize how much I like kim chi chigae until making the dish myself! I put the radish and seaweed back in the stew, and had to increase the spicy level for my portion, but the heat level was ok for my dad. You would think older people would need more heat cause of old tastebuds, but his Korean stomach is getting more sensitive with age.... no good. He loved the chigae! Making some gim tonight or tomorrow! Good luck with book sales ;)"
in Sundubu-jjigae (순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Feb/15

"Great. I had a ton of eggplant to eat! Took them to a potluck and they enjoyed. We take my halmoni out to a Korean restaurant each week, and I share some of your recipes with the workers. They enjoy having people give them food! Will you post a yakgwa recipe soon?"
in Eggplant side dish (Gaji-namul) — Feb/15

"I used wheat flour, and the recipe came out ok, but would be better with all purpose flour. TY for sharing this recipe!"
in Sweet pancakes with brown sugar syrup filling (Hotteok) — Jan/15

"This was tasty but the amount of sauce to eggplant seemed way out of proportion - I had to add much shoyu, salt, sesame oil, garlic, hot pepper flakes to make them seasoned. 1lb of eggplant would go well with the listed amounts of ingredients for the sauce."
in Eggplant side dish (Gaji-namul) — Jan/15

"Made this last week, love it. I like my beef cooked on the outside but raw on the inside; do you think if the beef cubes were raw on the inside they would spoil in the yak gochujang?"
in Yak-gochujang (Fried gochujang) — Jan/15

"Hi Maangchi, I made this recipe tonight, 1/1/2015, and it was a hit. I am Korean but have never had Korean clams. I used a combo of littlenecks and manila clams. It's the first time I have ever bought and cooked live clams."
in Clam stew (Jogaetang) — Jan/15

"maangchi, here in hawaii we make a kimchi dish with spam and onions, a stir-fry. i thought your kimchi hot dog would be like that and was surprised! i have used kimchi as a topping on hot dogs forever, it is like sauerkraut. i will try your scoring technique, it's new to me!"
in Kimchi Hot Dog — May/14

"great party. i wish i could have been there, i live on oahu. maangchi, you are such a positive person. has there been an occasion where a reader has made food which was tasting bad?"
in Report from the LA meetup & potluck — Nov/13

"maangchi, do you have a favorite brand of ramen? i like nong shim. when i lived in nyc as a college student around 2001, i would buy 10 packages of nissin top ramen for $1 from gristedes. it kept me from starving!"
in Ramyeon — Oct/13

"maangchi! help! I made more batches of kongnamul and they started to rot. there was an odd smell with my first batch, but it was very mild. now I grew two more batches and the smell was very strong. the second two bunches went bad."
in Soybean sprouts (Kongnamul) — Aug/13