MeepKitty

MeepKitty's comments

"I just got done finishing making this and eating it in 2 minutes! It's so delicious!! Quick, easy, simple and most importantly tasty! :) I think this dressing would be great on any type of florets...nice time I will try it with asparagus and cauliflower!! Yummm, the red pepper flakes truly adds a kick."
in Korean style steamed broccoli salad — Apr/13

"Best recipe ever!!!!!! I used to use your old recipe, and it was awesome!! This new recipe is still awesome :). Many of my friends have asked me to make this dish for them because it's so addicting and yummy. We just hover over the gas stove with bamboo sticks and pick out the rice cake. I made your homemade rice cakes and used it in ddeokbokki last week and it was the best yet. So soft and chewy."
in Hot and spicy rice cake (Tteokbokki) — Feb/13

"You don't have to add kelp, but it gives it a really deep flavor! And check your anchovies, maybe they're not good anymore? Or try adding about 9 anchovies and shimmering it for a little longer (10 mins)"
in Hot and spicy rice cake (Tteokbokki) — Feb/13

"boiling!"
in Steamed pork buns (Jjinppang-mandu) — Feb/13

"I love this drink. I make it for my boyfriend all the time and he drinks about a liter every 2 days!! It's very important to let the fermentation process happen for at least 5 hours in my opinion. I once made it rushed, and only let the shiikhye to ferment for 3.5 hours and it tasted so bland!!! Thank you for the recipe Maangchi!! :) I would have never discovered how to make that can drink I spent like a dollar per a can for!!"
in Rice dessert drink (Sikhye) — Feb/13

"I couldn't wait any longer and pulled out my pears from the steamer at the 25 min mark! :) it was SO GOOD!! The flavors were really warm and comforting, I love that the pear was soft but still kept it's shape. ^__^ yummy!!! Definitely making this dessert for my father in law :) and parents."
in Baesuk (Korean steamed pears) — Feb/13

"Nomnom!! I fried about 1 tb of red pepper flakes in sesame oil for the broth and placed about 5 dried anchovies for a delicious broth!!! :) I used beef because that was all I had, but kimchiguk is best enjoyed with pork guys! Thank you for the recipe maangchi ^__^ it was delicious like always."
in Kimchi soup (Kimchi-guk) — Feb/13

"I've made this recipe so many times so birthday parties and potlucks and it's always a big hit! Some of my tips: Use a wide pan, this will allow the water to evaporate evenly and thicken the dukkbokie. I've always used 5 generous tablespoon heaps+ 1 big tb of chili powder+ 5 teaspoons of sugar. Please add Oden (flat fish cake!!) to this, it makes it 100 Times better!! (: and also, people who are wondering if you can skip the anchovy stock...no you can't!!! It won't taste authentic if you skip it, trust me. ...~"
in Hot and spicy rice cake (Tteokbokki) — Oct/12

"Hi Maangchi! Thankyou for the great recipe!! The weather has been chilly lately, and my boyfriend fell into sickness..so I was in search for a good healing soup for him and decided this was the one..~ I added some small carrot pieces and shredded the chicken and placed it back into the soup so it was easier to eat.The balance of flavours were soooo good (:. He told me this soup reminded him of his own mother's soup! We ate it with a lot of black pepper and the garlic was soft and sweet. Yummm!!! Thank you again :)!!!"
in Ginseng chicken soup (Samgyetang) — Oct/12