Joebear30's comments

"Hello Maangchi, I made these last weekend and the flavor was amazing! I put them in my 킴치 찌개 which added an awesome nutty flavor and also made 반찬. These are so much better than store bought and well worth the wait for them. They grew kinda wild looking going all over the place but tasted 진짜 맛있어요!!! 감사합니다 for an awesome recipe! J"
in Soybean sprouts (Kongnamul) — Jun/17

"Hi Ashley, I didn't use a dehydrator either time I made my Makgeolli. I found 2 pizza pans that are like a flat strainer with holes in them. I make round flat rice patties out of the sticky rice and place them gently on the pans and set the oven for 170 deg. for about 2 hours. the rice turned out perfect. I paid $10 for both pans. Something to think about."
in Traditional Korean rice liquor (Makgeolli) — May/17

"Hello Maangchi, I am making Makgeolli for the second time since it turned out so good. I brought a bottle of my first batch to my favorite Korean restaurant 가향 (Ga Hyang) in Phoenix, AZ just to see what the cook and waitress thought of it. They both loved it so I decided to make another batch. I have made several of your recipes that turned out fantastic. I just made some fishcake which are still warm as I write this. I used salmon instead of cod and used octopus instead of squid. They turned out FANTASTIC!!!!! They were pretty fun to make too. I made your Braised Lotus root twice which turned out fantastic both times. I made both “Traditional Kimchi” and “Easy Kimchi” which both turned out great as well. I left the second one I made “Easy Kimchi” sit on the counter for 4 days to ferment and it turned out really sour. I brought a jar of that to the Korean restaurant as well and the waitress , Su (a native Korean) loved it but it was a bit too sour for her. She told me to make kimchi stew with it which I did and that turned out PHENOMENAL !!! Sooooo delicious that I made it twice in 3 days. I have made a few more of your recipes and they all turned out great. A few months ago I planned a trip to South Korea near the end of this coming August for 11 days and started doing some research and found your website and I think your a really amazing cook. Thank you for sharing all of your knowledge of your native country with the world. I have a new found respect and love for Korean cooking and culture and can’t wait to experience South Korea in person."
in Traditional Korean rice liquor (Makgeolli) — May/17