jsp73's comments

"I had broccoli as banchan many times in Korea (between 2003 and 2012). It wasn't too uncommon in Gyeonggi-do. However, what I do remember was that it was almost always bland and unseasoned (if anything, it was served with a strip or carrot or two). I'm anxious to try it with your seasoning. Thanks! I'm cooking your dakbokkeumtang tonight and I feel obligated to serve a green veggie. Broccoli is all I really have. Anything I can do with frozen green peas?"
in Korean style steamed broccoli salad — Feb/19

"Maybe my memory is not good, but I swear I remember eating this with carrots in it at different points in time when I lived in Korea. Are there any subtle differences that have to do with the name of the dish??? (I always asked for dakdoritang). Is that unusual?"
in Dakbokkeumtang (Spicy braised chicken) — Feb/19

"Upvoted! ...would be great to have a "print" option. However, that might not be great in terms of book sales. I did buy one of her cookbooks, and it is great (amazon kindle format). It's totally worth it if you love her recipes. https://www.maangchi.com/real Highly recommended."
in Doenjang-jjigae (Fermented soybean paste stew) — Jan/19

"Thank you for this! When I lived in SK, there were several restaurants I ate at that served very sweet dongchimi. Too many recipes call for lemon-lime soda (... Chilsung Cider) or sugar. Your recipe suits my tastes perfectly (my Korean wife's tastes, as well). I can't wait to try it. I'm growing a bunch of chonggak in my garden right not, but not all are forming bulbs. Their greens are going into your donchimi recipe!"
in Dongchimi (radish water kimchi) — Nov/17

"BTW, I haven't tried this recipe, but I have made your old recipe many many times. It was AWESOME! I quadruple it these days (sometimes more) because it freezes very very well. I used to add some homemade beef bouillon to it (no salt -- made from bones) to give it a stronger beef flavor. I also added a lot of cayenne (thinking about trying Korean capsaicin sauce this time -- the stuff often used in buldak to make it extremely hot). Can you provide a link to the old recipe so I can compare and contrast the two? Please? It's getting cooler -- perfect time for this dish or dak komtang, seolleongtang, galbitang, samgyetang... etc."
in Spicy beef and vegetable soup (Yukgaejang: 육개장) — Oct/17

"I swear the video I watched whenever I made this dish referenced toran (you substituted celery). I have a whole lot of dried toran. My wife (Korean) INSISTS that I use toran but I am not sure how much to use. It's even more difficult to measure since it needs to be rehydrated. Happily, I can easily find refrigerated gosari. How to use dried toran????"
in Spicy beef and vegetable soup (Yukgaejang: 육개장) — Oct/17

"Mandoline... I considered that. Would make it so much easier. Would you make it that way again? I'm curious. I might try it that way. I've always followed the directions here to the letter."
in Spicy whelks with noodles (Golbaengi-muchim) — Feb/17

"This one has my wife's 100% approval rating, and I didn't have to make ANY modifications (That's rare ... u know people from different hometowns often do things differently). Thank you!"
in Tangsuyuk (Sweet, sour, and crispy pork: 탕수육) — Feb/17

"ok... nevermind. Found the preparation instructions. http://bburikitchen.com/shiraegi-dried-radish-greens"
in Pork bone soup (Gamjatang) — Feb/17

"Yes and no. Maangchi will know what I am talking about. I don't know what proportions to use -- how to prepare them, etc.."
in Pork bone soup (Gamjatang) — Feb/17

"My favorite Kamjatang restaurants in Seoul and many other places in Gyeonggi-do (Bundang, Migeum, and others) all used 시래기. That is the name of a dehydrated leafy green (rehydrated when cooking). How do I prepare this? I know it is very very common in South Korea -- at least in Seoul and surrounding areas. 시래기 is my favorite!!!! I can't eat kamjatang without it. https://namu.wiki/w/%EC%8B%9C%EB%9E%98%EA%B8%B0"
in Pork bone soup (Gamjatang) — Feb/17

"There's a very old secret to "grilling" on a stove. There's a small learning curve to it, but it is well worth it. Koreans use stone and, sometimes, cast iron for cooking. Both share similar thermal properties. Very few materials can get so blazing hot on a regular stove top. Cast iron pans are cheap (...until you become a collector of vintage stuff) and they will last a lifetime if cared for properly. The goal is to get your pan hot enough to evaporate moisture before your dish becomes soup. Cast iron can do that easily (as can stone... I really want a nice set of Korean dolsot)."
in Korean beef BBQ (Bulgogi) — May/16

"Ok... it arrived at my doorstep, but now the problem is that I don't know how much to use. Considering it is capsaicin, I don't wanna test it with my tongue.. probably need to wear gloves when working with it too."
in Fire chicken with cheese (Cheese buldak: 치즈불닭) — Feb/16

"Genius!!!!!!!!!!!! THANK YOU!!!!!!!!!! ...now just need to go to the Korean market to get some nooroongji ^^"
in Fire chicken with cheese (Cheese buldak: 치즈불닭) — Feb/16

"Delicious, but absolutely NOWHERE NEAR as spicy as what I ate in Korea. I used the extra spicy gochujang and threw in some of the small kimchi chiggae peppers when I made this, and it still didn't make me sweat like the stuff I ate in Seoul (HongCho Bul ddeok was my favorite chain, but most others were extremely hot, too). How do I make it spicy enough???? What do they use? I tried habanero peppers, too (4, WITH seeds, and it still wasn't as hot as what I ate in Korea so many many times). What is the secret?????"
in Fire chicken with cheese (Cheese buldak: 치즈불닭) — Jan/16