jordanmattes

jordanmattes's comments

"It's really neat that you guys do this. The beauty of living in a cosmopolitan society like the US is that we can share cultural ideas and spread different traditions and foods around society. As we learn more and more, we have more and more in common. I think food is the thing that brings cultures and people together."
in The Vance family gimjang — Oct/15

"Maangchi, I used to use these for my curry rice when I lived very close to an H Mart - now in Montana all I can find is the Japanese curry block - but these are much richer and fattier than the Korean powders. I like the lighter taste."
in Korean curry powder — Aug/15

"Korean Sarma! I love this dish so much, and now I have an excuse to try a Korean variant."
in Braised Kimchi & Pork — Aug/15

"It's important for readers to know - most American brand instant coffees and powdered creamers won't dissolve at all. Is the Korean stuff different, or do you just mix it very, very well?"
in Iced coffee (Naeng-keopi) — Aug/15

"Japanese use turmeric traditionally to provide color to this. It will be fine, but make sure you use fresh turmeric so the color is better and there's no bitter taste."
in Yellow pickled radish (Danmuji) — Apr/15

"I want some of these enormous eggs. Also, you're using my favorite soy sauce. I need to find a place to buy it again."
in Eggs in soy broth (Gyeran-jangjorim) — Mar/15

"This looks like an amazing party and I am disappointed not to have experienced it. Awesome."
in Homestyle Korean BBQ wedding reception — Mar/15

"I just made this with ground beef and black walnuts. I haven't had gochujang in a while, so when I tasted this my face immediately started sweating - it's really delicious though and I completely understand why when you made the gimbap you didn't add very much. This stuff is delicious, but potent."
in Yak-gochujang (Fried gochujang) — Mar/15

"Is diastatic barley malt going to work? It's the kind of malt that still has active enzymes, which I think is the same as the Korean type roughly. The Korean type is unavailable here in my current state of Montana, or online anywhere I know of, so it'll be nice if this will work so I can make gochujang this summer."
in Hot pepper paste (Gochujang) — Feb/15

"Table salt also has a chlorine atom. (Chlorine is an atom, not a molecule. A molecule is a compound made of multiple atoms.) Chlorine by itself is a toxic gas. Bleach is sodium hypochlorite. It is also toxic. Salt is sodium chloride. It is not toxic. Splenda is made by processing sugar in a certain way, chlorine being one component of the process. Splenda is also not toxic, or the slightest bit poisonous. As old as this post is, I had to say something - you are very misinformed about how chemicals work."
in Broccoli pickles — Dec/12

"Maangchi, the readers might also look for "kinako" which is the Japanese name for an identical product, in the absence of the Korean version. (Even at my local H Mart, Shirakiku kinako is the only one available in this area)"
in Roasted soybean powder (Bokkeun konggaru) — Aug/12

"Maangchi, I just served this with some boribap. I browned my chicken and garlic well before cooking, and it was delicious. Thanks to your recipes Korean cuisine has become my favorite thing to eat."
in Dakbokkeumtang (Spicy braised chicken) — May/12

"http://en.wikipedia.org/wiki/Kabocha Is this the same as the "hobak" in Korea? It's easy to find here in Washington, I hope you eventually found it where you are!"
in Pumpkin porridge (Hobakjuk) — Dec/11

"Hey Maangchi! These products look really exciting! I hope I can win, so I can try all of these ingredients. (and it looks like there are some convenient sauces there too!)"
in Win a Korean cooking startup kit from CJ — Nov/11