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 and rice porridge (Dakjuk) — 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