llonline's comments

"Hi Maangchi! I'd never had hwedupbap before but now I love it! I'm looking forward to trying it with tofu next time. I'm cooking from your site for the next few weeks and writing about it in my blog. Here's the link to my attempt at making your recipe: http://pantryshopper.blogspot.com/2011/06/maangchi-2.html. Thanks so much for all the work you put into these fabulous recipes!"
in Raw fish with rice and vegetables (Hoedeopbap) — Jun/11

"Hello Maangchi! These thinly-sliced beef ribs are referred to as a flanken cut and is most commonly used in Korean cooking (according to Alton Brown) but also in the UK (according to Wikipedia). I've never had bbq korean ribs cut any other way so I'm interested to see what other preparations there are. (I'm first generation Korean but grew up in the United States.) Love your site!! I just discovered it a few months ago and made 11 bahnchan the first day I found it!! ELEVEN!! I'm a food blogger but I write about things I cook from recipes I find online and in cookbooks. This summer I'll be teaching my kids to cook from your site and blogging about it. Thanks for the great stuff you've put on here!"
in LA galbi (LA style grilled beef short ribs) — Jun/11