MeeAe's comments

"I just wanted to post this for those of us who can't eat gluten. Three crabs fish sauce has wheat in it, there are others that don't. While I can no longer use 3 crabs, I use fish sauce that only contains fish and salt. Check your ingredients, if you are a celiac like me. Tiparos, red boat are good."
in Fish sauce (Aekjeot) — Jan/14

"I made kkaenip kimchi with leftover kimchi paste. It was delicious but in 2 weeks time I found fuzzy mold! I had to throw away. What happened? Why did it get moldy? I kept it in airtight glass container in fridge.!"
in Perilla leaf kimchi (Kkaennip-kimchi) — Jan/14

"Happy Chuseok! Maangchi thanks for the advice about the Kkaktugi, it turned out beautifully this time, no funny smell. About the Songpyeon--the dough was kind of cracking while I was shaping them, even tho I added a little more water and kept it moist. Is this normal? Btw I made pink color with hot cranberry juice instead if water because I had it in my fridge and it was pretty! Is the dough supposed to be kind of cracking?"
in Songpyeon 송편 — Sep/13

"Maangchi, many times when I make kimchi, especially kaktugi, after about two days on counter the kimchi smells like chlorine or bleach and has an off flavor that I don't like. What could be causing this? Please help, I've thrown out so much kimchi."
in Kkakdugi (Cubed radish kimchi) — Sep/13

"I was so scared to try this and I'm loving this by now already. I'm going to start fermenting my next batch so ill never be out! Haha! Thank you Maangchi for a (scary) and great recipe. My bf thinks I'm crazy :)"
in Fermented squid side dish (Ojingeojeot) — Mar/13

"I just finished mixing with the paste. It tastes great, but its very chewy. Is this normal?"
in Fermented squid side dish (Ojingeojeot) — Mar/13

" will have both mold and seaweed. Look under onigiri."
in Samgak-gimbap (Triangle gimbap) — Feb/13

"Maangchi! You are so cute and funny in this video, I love it! Your hat is very pretty. The sweet potato rice looks delicious, I can't wait to try it. ;)"
in Sweet potato rice (Goguma-bap) — Feb/13

"So I halved the recipe. It fit perfectly in my gallon (actually one gallon and a quart) onggi. I also didn't have red pepper powder, just the flakes. I hope it will work as well. It's winter here in Colorado so ill mostly ferment it in the mornings when the sun is out although it will be cold."
in Hot pepper paste (Gochujang) — Feb/13

"Ok for those of you who are confused about ox bones vs beef bones, they are basically the same. They still call the grocery cuts of bone "ox" still, but it always was just male beef cuts. Nowadays the same male cattle that have been castrated are known as steer. They are used for meat. They are all the same. Beef. The only males not castrated are called Bulls, and they are only kept un-castrated for the sake of breeding (those lucky ones :) so...ox bones are beef bones."
in Ox bone soup (Seolleongtang) — Feb/13

"Hi Maangchi, I just bought all my ingredients at H Mart. I got a one gallon size onggi. How much does this recipe make, will it fit in my gallon onggi? Also can I leave it in the onggi (out of the refrigerator) after it is finished fermenting? If so how long? It could take me a year to eat it all. Should it be refrigerated after a certain time period? Thanks!"
in Hot pepper paste (Gochujang) — Feb/13