Kayla

Kayla's comments

"In high school, my friends and I would go to a little shop in Hawaiian Gardens in California called Ice Keki and they served this in HUGE portions. It was usually four or five of us that would split an order. They put cereal on theirs, Captain Crunch, Fruit Loops (my favorite), or Fruity Pebbles (my second favorite). They also had a chocolate version with chocolate shavings all over it. Oooo, I have to make it now; it brings back good memories!"
in Patbingsu (Shaved ice with sweet red beans and fruit) — Jun/11

"I make them like homemade pasta - with flour, water, and a little salt. I looked online to find a ratio (because I don't keep track usually), but most wrapper recipes include an egg. I would say mix 2 cups all-purpose flour, a couple pinches of salt, and about 1/3 cup water and knead until it's very smooth. Add more water as needed, but err on the side of less water because you can always add more as you go. Let it rest for 20 minutes or so, then roll out until very thin. Using a cup with the rim dusted in flour, cut out circles and fill immediately. If you'd like to reserve them for later use, dust them with a teeny bit of flour to prevent them from sticking and store them in a freezer bag."
in Mandu (Dumplings) — Jan/11

"Perfect timing for the new recipe! I'm going to the store tomorrow and have been making my shopping list. Chwinamul is now added! It looks kind of like the mustard greens my grandma would make (she grew them in our little garden and liked to come up with lots of ways to eat them besides raw in a salad). You say it has a bitter taste, too, which also makes me think of mustard greens. We'll see day after tomorrow how they come out! Also, I absolutely love your shirt. <3"
in Chwinamul (Sautéed aster scaber) — Jan/11

"I don't know if it's because of where it's made, but my fiance prefers Coke in a glass bottle. He says it has a different taste and stays crisper longer. I don't really care for soda, so I don't drink it enough to know the difference. That shrimp looks delicious; do you have the recipe up for that? I'm always looking for new things to do with shrimp. And I used to always eat tomatoes like that when I was younger, except no honey. Just soy sauce or salt and black pepper. I think I don't eat as many tomatoes nowadays because of how often I ate them when I was younger. Pupusa looks like hoddeok filled with cheese. I want to make some now, but I don't think I have enough flour. ):"
in The food in Honduras — Jan/11

"I remember my grandmother making pickles that were a little sweet; this sounds like the way she might have made them (makes sense, since she is Korean and likes to prepare traditional meals). She offered me some from a storage container and I wound up taking the whole thing home with me. They didn't last long since they're so delicious. Now I know how to make them!"
in Korean cucumber pickles (Oijangajji) — Dec/10

"The one on the left looks like a santoku-style knife, my personal favorite for multitasking. There's one at the Korean grocer that I go to that looks similar, though it doesn't have the little masher at the end. Fortunately, it's also cheap ($15, I think). I could spend all my money on good knives, I swear. I'm very picky about them."
in Knives — Dec/10

"I want to buy a couple of these for my fiance and I, but they are pricey. At least the good ones. While me and my fiance were admiring them in the store, he confessed that he would even eat his cereal out of one, he likes them so much. I don't know how well that would work out. The stone seems a little porous so it might hold onto the flavor of spicy stews I would make in it."
in Stone bowl — Dec/10

"I've been making a soup like this for a long time whenever I get sick. It always helps clear up the congestion. I don't write down my recipes, so I need to wait until I make it again, but in my version I don't use salt and just increase the amount of soy sauce, I use fresh peppers boiled with the stock (which I make homemade vegetarian stock), and I've never tried putting ground roasted sesame seeds in it (only the oil). Sometimes I throw in tofu or other vegetables, but I love soybean sprouts so those always take the center stage. I must try it your way, though. The ground seeds sound like they'd be good, and of course with radish kimchi (one of my favorites)."
in Soybean sprout soup (Kongnamulguk) — Dec/10

"This store has a decent selection, especially in the fresh produce department. Prices are low and the staff is very helpful. They have a small cookingware section with rice cookers, steamers, grills, and other hard-to-find cookingware. The only downside is how far away it is from the city and how easy it is to get lost and sidetracked. Okay, maybe the last part is just me."
in Hmart — Dec/10

"Me encanta los fotos del mar. Que linda. (I love the photos of the ocean. How beautiful.) It makes me homesick for southern California. The beaches there aren't nearly as pretty, but the sight of palm trees and clear skies reminds me of being home. The big flower is called a hibiscus and there were a ton of those all through the neighborhood I lived in. All the birds loved them and I used to pick one sometimes and put it behind my ear. The fluid that comes from the torn stem itches, though. I think they're also edible for humans, though I could be thinking of another flower that my mom used to pick and eat the petals of."
in Photos from Honduras — Dec/10

"Posted it up! The direct link is here: https://www.maangchi.com/talk/topic/maejakwa-tips"
in Ginger cookies (Maejakgwa) — Dec/10

"I made these today to take to a Christmas party and they came out perfect. I wish I had a camera so I could take a picture because they were so pretty. I kneaded the dough by hand and I found that if the dough was too dry and crumbly, wetting my hands while kneading added the perfect amount of water. In all I suppose I added 3 teaspoons of water. I also added a bit more ginger juice since I like a very gingery cookie. A note on the ginger juice: I saw someone wondering how they could extract juice if they didn't have a grater and I came up with a solution. Finely mince a piece of ginger the size of your palm and place in a 1/3 cup size measuring cup with two pinches of salt. Place a 1/4 cup size measuring cup inside of the 1/3 cup size and balance something heavy on top, like a big book or a small saucepan filled with water. Let it sit for 10 minutes or so, then squeeze the ginger until no more juice runs out. It should give you a tablespoon or so of liquid. I also made the liquid with corn syrup and honey in addition to the simple syrup because I didn't want the sugar to burn (I am notorious for that). Time consuming, but they came out great and everyone loved them! Thanks, Maangchi!"
in Ginger cookies (Maejakgwa) — Dec/10

"Not with that much soy sauce. Soy sauce is really high in sodium already so adding more salt would be overkill."
in Eggplant side dish (Gaji-namul) — Dec/10

"I made these on a really bad day and it made everything so much better. It's funny how cooking and sharing food with family can improve your mood, but for me it does. The first few I made looked kind of sad, but once I got the hang of it they came out great. I made some with cheddar, some with the traditional filling, and some with shredded sweetened coconut. Thank you, Maangchi, for a recipe that brightened my day!"
in Sweet pancakes with brown sugar syrup filling (Hotteok) — Nov/10

"I remember when I ate this with my dad. I didn't really like it, but I think it was the cut of meat. It tasted a little chalky and not very flavorful. He put more on my plate, though, saying "It's good for you! Eat up!" I'll have to make this myself and see if it comes out better."
in Seasoned raw beef (Yukhoe: 육회) — Nov/10