MTZero's comments

"Those two will absolutely work. Dashi kombu 出し昆布 is what you're looking for when choosing a Japanese variety of kelp (kombu) meant specifically for soup stock (dashi), and that's exactly what the left package is. As for the one on the right, the Chinese characters on the gold label (海帶片) literally translate to "kelp sheets." They may not taste exactly like the Korean varieties Maangchi uses—or each other, for that matter—but the differences should be negligible."
in Kelp (Dasima) — Jun/20

"If you can find shiro ("white"/light brown) miso (白味噌), use it instead. You'll probably have and easier time finding it. Two caveats: The texture will be different, since miso is smooth and doenjang is (usually?) not, and since the miso could be more subtle in flavor, you may need to use more of it. If you want a stronger, deeper flavor, try aka ("red"/dark brown) miso (赤味噌)."
in Ssamjang (Korean spicy dipping sauce) — May/13

"I've made this dish at least 4 times since it was posted, and I've thoroughly enjoyed it each time (and as I'm typing this, I'm craving it again). It's a great spicy-sweet-savory combination of flavors. Here's what I've done with the dish: - I don't use sesame oil because I don't like it very much. I like sesame seeds, however, and add them when I can remember to do so. - I add thinly sliced carrots to it for extra sweetness and color. - I used a red onion (instead of the white onion) a couple of times for the same reason. - On one occasion, I stir-fried some cold leftover rice with the gochujang and corn syrup until the rice was soft and hot. - Another time, I cooked about 1/4 of a large pack of dangmyeon and stirred that in with the gochujang/corn syrup mixture."
in Spicy stir-fried fish cakes (Eomuk-bokkeum) — Jun/10