MonicaY's comments

"Hi Maangchi, I love love this recipe. I really love poached egg too, and overtime I try poaching like you do in the video, only the edges cook and the middle of the egg is still raw. Is the stock at too low of a temperature for it to cook completely? How high should the stock be cooking while I cook the egg in the ladle? Thank you!"
in Korean noodle soup (Guksu) — Jun/16