JellyBelly's comments

"is all of this over medium heat? :)"
in Jjajangmyeon (Noodles in blackbean sauce) — Feb/11

"Mung beans are really good in the Vietnamese drink, Che Be Mau :] I hope to make this soon! Thank you Maangchi :D heehee"
in Mung bean jelly side dishes (Cheongpomuk-muchim) — Dec/10

"Maangchi! After going to three different Korean grocery stores here in SoCal, I decided to test your suggestion of grinding rice after being soaked for 10 hours through a small portion of rice just in case it didn't turn out well, but it completely worked!!! :D The result looked exactly like your delicate, fluffy grains of frozen rice flour and smells similar to sweet rice flour! Plus, all I needed was rice, water, a grinder, and a sifter! The sifter was very cheap, by the way :) Anyway, thank you so much! I really wanted to challenge myself by attempting to imitate your beautiful creation and bring it to school for my friends and now I can! Yay! <333!! ^^"
in Frozen short grain rice flour (Naengdong mepssalgaru) — Dec/10

"Ah, I fermented my squid a month ago and was so anxious to see the results!! Yesterday I finished making it, but the squid looked a little darker than yours... Is this a sign of old squid?? :( I bought mine at an Asian seafood supermarket in a frozen box just like yours! >.<"
in Fermented squid side dish (Ojingeojeot) — Dec/10

"Do you include the tentacles, or do you just use the body portion? Anyway, I blanched some last night and it was soo good :D I love your recipes!! Thank you so much <3 ^^"
in Fermented squid side dish (Ojingeojeot) — Nov/10