Lyn147's comments

"Hi! I made Japchae for dinner last night and Kimchee chigae the night before. Tonight it is Doenjang chigae. We do eat alot of Korean food in my house although we are chinese. All these dishes I learnt from your site. Thanks again for being there as a point of reference and inspiration each time I have to cook dinner. I'd like to add one more dish to my repertoire - Squash patties (saw that in a korean drama). Can I use the batter for Fried squid dish to make squash/zuccchini patties? If not, can you let me know how it is done? Thanks."
in Fried dried squid (Ojingeo-twigim) — Jul/10

"I would like to know how to make a side dish which I have bought from a korean foodstore. It is lotus root slices cooked in soysauce and tasted very delicious. Thanks."
in Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang) — Apr/10

"Hi Maangchi, I tried out the kongjang recipe last Sunday. At first it was a disaster because it came out too salty and the texture of the beans was kind of rubbery hard, so the next day I added water to it and boiled for another hour or so. The texture improved and was much softer but it was still too salty. I packed and refrigerated them anyway with the intention of adding pork and water to them to make a soysauce pork dish (recycling). To my surprise, 3 days later when I took them out to recook, the saltiness had reduced alot and they tasted great. So I am eating them in their original state and as intended by you. I think the waiting period was crucial to allow the beans to absorb the seasoning and reduce the saltiness. Thanks so much for a great way of getting protein into our diet."
in Braised Soybeans (Kongjorim) — Apr/10