John in Baton Rouge

John in Baton Rouge's comments

"You are posting so many videos lately :) Thank you!!!!!! <3"
in Braised lotus roots (Yeon-geun-jorim: 연근조림) — Mar/17

"How the heck did I get this black bean paste all over me? :) Awesome though... Oh, I added garlic! :) And guess what I used for the meat because I had no pork belly on hand? Good Ole Spam! LOL! Delicious..."
in Jjajangmyeon (Noodles in blackbean sauce) — Mar/17

"Speaking of potato sandwiches, I love to sliced the potatoes in thin disks and fry them in oil till they're a little crunchy and put that on a sandwich with mayonnaise :)"
in Potato Salad — Mar/17

"I use celery and green onion and bell pepper :)"
in Potato Salad — Mar/17

"omg I bought Napa cabbage today at the regular american grocery story and I couldn't believe how expensive it was. It was like $1.69 a pound which is well over double what it costs in the asian grocery store - fyi. I just didn't feel like making a trip to the asian store just for that. Something to keep in mind for the future! Huge price difference!"
in Napa cabbage (Baechu) — Mar/17

"I love the idea of adding mushrooms :) I omitted the hot pepper flakes and just used gochujang. The kimchi I used is pretty spicy already. I bet the mushrooms really were delicious in this... I'll try that soon!"
in Kimchi stew (Kimchi-jjigae) — Mar/17

"I'm sure dried anchovies make it the best. I haven't tried that. I always use dashi powder and it's good too."
in Kimchi stew (Kimchi-jjigae) — Mar/17

"No. The beneficial bacteria is destroyed. An alternative would be to stir the chopped kimchi in last after the other stew ingredients are cooked. If you want the bacteria, don't boil it."
in Kimchi stew (Kimchi-jjigae) — Mar/17

"I know this sounds absolutely crazy... but.... My mom gave me a some canned green beans she got on sale because she had too much to use. I normally cannot stand canned vegetables of any kind but decided to make green bean doenjang muchim. I just drained 2 cans of green beans. I didnt cook them. I used this recipe, but with 1 TBSP rice syrup instead of the pinch of sugar. I also used more sesame oil and more toasted sesame seeds than this recipe called for because I love them... Talk about delicious! It reminded me of asparagus when prepared this way. I'm thinking of other things to make doenjang muchim with... Thanks Mom! And Maangchi! LOL!"
in Bok choy seasoned with soybean paste (Cheonggyeongchae doenjang-muchim) — Mar/17

"This looks incredible!!! My mouth is watering!!! Beautiful!!!"
in Omurice “Omelette rice” (Omeu-raiseu: 오므라이스) — Mar/17

"I plan to make this sometime very soon. I have all the ingredients.. maybe tomorrow. It looks sooooo delicious :)"
in Braised kimchi with pork belly (kimchijjim) — Mar/17

"Gosh this is so beautiful with all the side dishes. Today I bought some azuki beans and will make the Patbap tomorrow. Sounds so delicious. I'm anxious to see the difference in taste of azuki beans and American red kidney beans. yum."
in Rice with red beans (Patbap: 팥밥) — Mar/17

"Another simple, yet awesome Maangchi recipe. I always adjust a little to my own taste. I added some fish sauce, a little rice vinegar, and some mirin to this - and honey in addition to the rice syrup. Lots of sesame oil and toasted sesame seeds because I love them... At the end after the sauce thickened good I turned the heat off and mixed in a chopped red onion... YUMMMMMMMMMMMMMMMMM"
in Pan fried tofu in soy sauce (Dubu-ganjangjorim) — Feb/17

"with Maangchi's soy marinated medium boiled eggs, turnip kimchi (awesome), and perilla leaves :)"
in Cabbage and soy bean paste soup (Baechu-doenjangguk) — Feb/17

"omg omg omg... I made this again yesterday :) This time I adjusted it to my own taste by doubling the garlic, using a lot less liquid, and increasing the flour significantly. mmm I like it thick like a stew like that. And the anchovy or something similar is an absolute must for this recipe. I happen to use Hondashi (japanese instant dashi powder) just because its easy and I have it on hand already and need to use it up :) LOVE LOVE LOVE the briny, earthy doenjang flavor in this... (i increased that a LOT too lol)... THIS RECIPE IS AWESOME!!!! THANK YOU MISS MAANGCHI!!!!!"
in Cabbage and soy bean paste soup (Baechu-doenjangguk) — Feb/17