Just_Tina's comments

"Seriously, Maangchi? :) I already modified this recipe years ago! This is how I make my kimchi jigae (w/a shot of soju)! Actually, sans kimchi, I call this my dubu jigae and I add squash as well. I don't always have seafood mix available so I usually get some pork butt and slice it up. I don't care for sundubu because it disintegrates and I can't see any dubu in front of me. (I love tofu but I have to see it w/my eyes.) Usually any tofu stew I make I use medium tofu. I gotta see those tofu pieces in front of me otherwise I feel cheated. Strange, I know, but that's how I like my tofu. Right now I'm in the mood for kong biji jigae! Yum!"
in Sundubu-jjigae (순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Jan/15

"You go, Leah! My dad is a Japanese American who was in the Army and fought in the Korean War. When he returned state side (Ft. Lewis), he introduced us to kimchi (I'm actually japanese/chinese) so I grew up eating this stuff. In fact, it is my love for kimchi that got me started to cook Korean. I even make my own kim chi. Like you, I LOVE doenjang jjigae but what I really love are miyeokguk and soegogi- muguk. Of course, I'm always game for kimchi jjigae."
in Leah Shofstahl — Jun/14

"WOWEE!!! thanks, maangchi. i totally love greens (any kind: collards, kale, mustard, turnip, etc.) and i usually cook them traditionally as we do in the south, i.e., i use a smoked hamhock or turkey wing. However, I am always open to new ways of preparing greens and i totally love this korean twist. please post more recipes using greens!!!! BTW, i made doejibulgogi yesterday. wow, total YUM! last week, i made korean radish and beef soup and musaengchae. YUMMMMM!"
in Korean-style collard greens side dishes — Oct/10

"thanks, maangchi. i'm definitely trying this method on my next go at seaweed soup. as to perilla oil, a statement was made that this oil was used to saute the seaweed and garlic--no beef was used in the recipe just mussels. i imagine perilla oil comes from the seed. i'm just trying to figure out what it is. thanks!!!!!"
in Seaweed soup with beef (Miyeokguk) — Aug/10

"Hi, maangchi! I totally LOVE this soup! Super YUMMMMM. Do you know what perilla oil is? How do you use it and can you use it to make seaweed soup? Also, it seems that this soup varies from region to region in Korea. Do you know of other ways in which this soup is made? I don't mind experimenting; I just LOVE this soup! Jeju island has its own way making it. Does anyone else out there have other ideas? thanxxx! p.s. i made duk bok kie (w/fish cake) two nights ago. WOWEEEE! jaw-dropping DELISH."
in Seaweed soup with beef (Miyeokguk) — Aug/10

"Hi, y'all. Does any one know of or have a recipe for Sungeoguk? Apparently it's a (nonspicy) trout soup from North Korea (Pyongyang). There was a similar soup made on the K-Drama "Gourmet". It looked totally DELISH; my mouth just watered. If not, I wouldn't mind creating my own recipe. Any ideas or suggestions to get me started? Many thanks!"
in Spicy fish stew (Maeuntang) — Aug/10

"LOL. South Korea has finally discovered Maangchi!!! you are no longer a well-kept secret! I'M SOOOOOO glad that you teach in English. I absolutely love korean food. I'm teaching myself how to cook Korean because restaurant food is too expensive. I'm American of half japanese and half-chinese ancestry so i'm also teaching myself how to cook japanese as well. i'm also re-visiting chinese wok cookery too. i love korean tofu stew, soy bean paste stew and kim chi stew. two weeks ago i made bibim bap. YUMMMM. oh yeah. i also love korean TV dramas. maangchi, YOU ARE AN ORIGINAL!"
in Maangchi in Korean media — Jul/10

"Hi! Is this the same as ground soybean porridge? if not, does any one know how to make soybean porridge (it is cooked with potato and millet as well but no rice). thanks! btw, maangchi, i love your website and subscribe to your podcasts. please keep them coming. i have made several of your dishes with amazing results. total YUM! this past weekend i made suejebi. i didn't have kim chi but i just used gochujang. YUMMMMM! in fact, i have to make another batch of kim chi. i prefer my own rather than store bought (which is too salty and not fermented enough for my taste)."
in Ground soybean stew (Kongbiji-jjigae) — Jul/10