Mdefields's comments

"In case anyone else is wondering - I would use some chicken stock in place of part of the water since the dark meat and bones really make the stock for the porridge."
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Jun/18

"This is a place to come and have an adventure, but their Korean section is a bit wanting."
in Saraga International Grocery — Jan/18

"Arirang has been closed for a long time."
in Arirang Market — Jan/18

"Num! Looks great! I always make my stock with kelp and dried shitake mushrooms! I think they are a good substitute for the anchovies (which I just can't bring myself to handle - eek!). :)"
in Soybean sprout soup with rice (Kongnamul-gukbap: 콩나물국밥) — Nov/17

"These were SOOO good!! Thank you!"
in Braised lotus roots (Yeon-geun-jorim: 연근조림) — Jun/17

"Hi Maangchi! Do you think would be good with ramyun noodles added to it?"
in Kimchi soup (Kimchi-guk) — Jun/17

"Just made this tonight. Beautiful and flavorful! I didn't add any heat and ate it with my homemade radish kimchi."
in Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기) — Feb/17

"Nummy!! I didn't have anchovies, so I used dried shitaki mushrooms instead. Not an egg fan, so omitted those. It tastes great!"
in Hot and spicy rice cake (Tteokbokki) — Feb/17

"What size Ttukbaeggi? Thank you!! BTW: I've made the easy kimchi, radish kimchi (my fave!), and kimchi jigae. Love them all! After this, I"m making Tteokbokki! :)"
in Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기) — Feb/17

"How much fish sauce and water instead of stock? Thank you!!"
in Hot and spicy rice cake (Tteokbokki) — Feb/17

"Love your recipes! If I choose to ferment on counter for a couple of days, should I keep the lid off and just cover w a cloth? Thanks!!"
in Kkakdugi (Cubed radish kimchi) — Jan/17