LisaL's comments

"Woops.... looks like I've already asked this question a while ago LOL. If I ever get my butt to the market, I'll buy some squid and make my own. See if honey works :)"
in Fermented squid side dish (Ojingeojeot) — Sep/13

"Fermented squid is one of my fav side dishes. I absolutely LOVE the chewy texture of it and how salty it is. Question.... can you substitute something else for the corn or rice syrup? Maybe honey? Or leave that ingredient out?"
in Fermented squid side dish (Ojingeojeot) — Sep/13

"Love this soup! I remember my mom making it when I was growing up and she made me a bunch of it after I gave birth. I can understand why people wouldn't like it b/c of the texture. Going to try my hand at making my own batch!"
in Seaweed soup with beef (Miyeokguk) — Sep/13

"Alrighty, I didn't have all of the ingredients unfortunatly. No chili pepper. I also used about half the amount of pepper flakes, and instead of potatoes, I used carrots instead. Used thigh meat and it was AWESOME!!! Super tasty and just delicious! My husband wants me to make it again for his friends next week :) I'll def get the peppers then, but think I'll still use carrots again instead of potato :)"
in Traditional-style spicy braised chicken (Dakbokkeumtang: 닭볶음탕) — Apr/13

"I'm making this tonight :D I see from a few comments that people have made this with chicken breasts. Won't the breast meat dry out cooking it for 40mins? I'm using thigh meat tonight since that's what I have, but we usually only have breast meat and if this is tasty, well then, I just want to be sure that it's going to be just as juicy and tasty with breast meat cooking for that length."
in Traditional-style spicy braised chicken (Dakbokkeumtang: 닭볶음탕) — Apr/13

"Is there anything else that could be substituted for the corn/rice syrup? Trying to eliminate as much sugar as possible and would appreciate any suggestion :)"
in Fermented squid side dish (Ojingeojeot) — Jul/11

"Thank you SO SO much for posting up these recipes! I just got done making some kimchi, and man, it's so good fresh! I did have a lot of porridge left over though. Like half of what I made. Can it be saved for later use? Or is it best to just throw it away? Here's a photo of my kimchi"
in Easy kimchi — Jun/10

"I made this the other day. I omitted most of the meat except for the 2 eggs. And I used chicken broth instead. It still came out tasty! If I can get back to the Korean store soon, I'll pick up the ingredients to make the broth :)"
in Haemul sundubu-jjigae (Spicy soft tofu stew with seafood) — Jun/10

"I'm not sure what went wrong when I made my bean sprouts but something did. I followed your recipe, but after boiling the sprouts, they ended up being mushy and gross. I just got these sprouts 2 days ago so I know they weren't bad. The flavor of the sauce you put on them was really good though. I'll have to try it again."
in Soybean sprout side dish (Kongnamul-muchim) — Jun/10

"Ah I should've looked at this before I asked my question on the boards heh. I know what the fine powder looks like, but never noticed the larger chunks before. My husband bought me some of the coarse powder and sure enough, it's the correct stuff :) Now I'll know what to look for next time I need more :D"
in Hot pepper flakes (Gochugaru) — Jun/10

"Just made the cucumber kimchi and it's SO yummy!! Used the cucumbers from my garden of various sizes and it tastes so good. I only had to use about 1/4cup of salt for the cucumbers, and even then I think it was too much. I'll use less next time. And it is a little bit salty, but just enough to go fantastic with some rice! YUM!"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Jun/10

"Only thing I did differently was not include the seaweed. I wasn't going to eat it right away and didn't want the seaweed to get all mushy and gross sitting on the jelly overnight. Other than that... SO good! And even better the day after w/ the jelly sitting in the soy sauce mixture all night and soaking up the flavor."
in Mung bean jelly side dishes (Cheongpomuk-muchim) — Mar/10

"I just made this a few mins ago (both of them), and it is SO yummy. Almost burned my tongue as I was picking at it right out of the pan lol."
in Stir-fried dried anchovies and peanuts (Myeolchi-bokkeum: 멸치볶음) — Mar/10