Insertplanthere's comments

"Hah, being Vietnamese, I sometimes chuck my Korean leftovers into a rice paper roll. Didn't realise Koreans were doing the same. Korean perilla and beef would be a nice pairing, though I would probably leave cilantro out if there's perilla."
in Wollamssam (Korean style Vietnamese rice paper rolls) 월남쌈 — Sep/22

"Hi Maangchi, just wondering if there is anything I can do with the leftover salt+sugar+radish juice brine. Can I use it to brine something else? Seems like a waste to throw it out!"
in Kkakdugi (Cubed radish kimchi) — Oct/20

"Fresh kimchi does generally taste fishier and saltier at the start. But once it has fermented, the flavours mellow out and you can't taste the individual components. Hope that helps!"
in Kkakdugi (Cubed radish kimchi) — Oct/20