joyoon's comments

"Thank you for uploading this!! I love this banchan (side dish)!! It's a delicious spicy pickle that works with so many dishes."
in L.A. Jangajji — Apr/18

"You guys MUST try this recipe. Truly the best fried chicken I've ever had (great when served with sweet Dongchimi). I made this for dinner and my Chinese husband was like, "*Gasp* ! What is this?!" I said, "Maangchi's Korean chicken recipe!" Honestly delicious. The only thing I did different is that I mixed the dry ingredients (flours, etc.) and mixed it with the chicken. I also deep fried it for only 6 to 7 minutes depending on what I thought was good "enough" since my chicken chunks were drumsticks and different than Maangchi's chicken sizes."
in Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak) — Mar/14

"Oh my gosh, how cute, Maangchi! This is a wonderful addition to your recipe collection =)! My husband loves this thing <3 I can make it when I don't live in Japan anymore, hahaha!"
in Fish-shaped bread with sweet red bean filling (Bungeoppang) — Mar/14

"너무 맛있었어요! I'm pregnant, away from my family and living in Japan due to my husband's work here so I have been dreaming of Korean food! The Japanese here can't really make Korean food well, even the Japanese-Koreans in Shin-Okubo Koreatown (Tokyo)! I mean come on?! Thanks to you, I am able to feed my baby inside my stomach authentic tasting Korean meals that come out delicious! 감사합니다 <3"
in Braised beef short ribs (Galbi-jjim: 갈비찜) — Jun/12

"I agree, shiso leaves is as close as you can get to a replacement for perilla leaves. I live in Japan, and although they look similar, the ones that Japanese people typically eat taste very different from the Korean perilla leaves, they're not the same type, though it may be the same Genus. But you can use that as a substitute just fine."
in Raw fish with rice and vegetables (Hoedeopbap) — Mar/12

"This tastes surprisingly good! But the smell is even better!! It's very umami-taste!"
in Braised mackerel with radish (Godeungeo-mujorim) — Nov/11

"Oh you have to spread it thinly, and use more oil. If you don't put enough oil in, it won't become crispy. Also cook on Medium High heat."
in Vegetable pancake (Yachaejeon) — Dec/10

"My husband and I got into a heated argument because he said that if I scaled down the recipe to just "1 bowl" I would only need 1/2 lbs of beef bone and still be able to make a quality ox bone soup. I refused, saying you still need a certain amount of *minimum* beef bones to create enough milky broth. Who is correct, maangchi? I am right?"
in Ox bone soup (Seolleongtang) — Nov/10

"Wow! you sure know how to cook!! I want some"
in Will Etkin — Oct/10