Mikura's comments

"Maangchi, I had the pleasure of watching your videos pretty early on since the summer of '07. Such a fantastic journey you've had thus far, and also what great resources you've given to the world! In the post, it says your first video was April of 2017, you must have meant 2007!"
in Spicy stir fried squid (Ojingeo-bokkeum) — Jul/17

"I'm so curious as to what that doenjang jjigae with homemade doenjang tastes like. Must be really deep and fragrant. yum. My mom makes it almost exactly the same way, but she used to put some clams in her doenjang jjigae, and you seem to use shrimp. Do you like it better with shrimp?"
in Doenjang-jjigae (Fermented soybean paste stew) — Feb/16

"Yes, Coleman's mustard is a very close substitute for Korean mustard powder! I actually prefer it a bit more than the Korean or Japanese mustards. It has a slightly cleaner flavor, but the overall flavor profile is almost the same."
in Cold salad with spicy mustard sauce (Gyeoja Naengchae) — Sep/13

"Hi ana, Unfortunately, its very hard to find commercially made halal doenjang. I'm assuming you're trying to avoid the alcohol? I think they put it in there as a way to stop fermentation. Maybe you can find some halal miso as a substitute, although where I live thats also hard to find as well."
in Fermented soybean paste stew mixed with fresh salad (Doenjang-jjigae geotjeori bibimbap) — Aug/12

"Wow, wonderful recipe! I used yeolmu kimchi instead of dongchimi because its all I had, but it was still super delicious! Who knew that a little extra vinegar and sugar could make the broth so much more refreshing!"
in Cold noodle soup made with radish water kimchi (Dongchimi-guksu) — May/12

"I've seen this with octopus or squid served as banchan in Korean restaurants....its one of my favorites!"
in Spicy whelks with noodles (Golbaengi-muchim) — Nov/11

"You posted this just in time for the upcoming Super Bowl. Now I know what I'm going to make for it....thanks for the recipe!"
in Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak) — Jan/11

"Hi Maangchi, This was my all time favorite stew while I was growing up. Whenever my family went grocery shopping and passed the prepared food section, I'd always beg my mom to buy a container of biji jjigae. Normally, she would say yes....just looking at your video takes me back! For the kimchi, do you recommend a less fermented or very sour kimchi? Thank you!"
in Ground soybean stew (Kongbiji-jjigae) — Feb/10