NicholasC's comments

"first, your knife skills are amazing. I learned a lot just by watching your video I had a lot of fun making this. I did three expiraments and I can definitely recommend them all. first, I shredded the cabbage and cut up the other veggies. for the first one, I mixed everything together right before I cooked it. lots of extra time spent. for the second one I went ahead and measured the remaining cabbage and made sure that the amount of other ingredients was correct and measured 2 cups into a bowl and added the egg and then mixed it in, fried the cabbage patty just right and fried the bread in a separate pan. (the bread needs a lower temp than the cabbage) I had enough for 3 more. I put the veggie ingredients into the fridge in a bowl over night. this made all of it a bit softer and easier to work with (no more massaging the cabbage needed) for sandwich 3 and 4 I mixed the veggie mixture in a separate bowl with ketchup, mustard, sugar, and egg. I found this to be faster than applying the condiments at the end and also got a more uniform flavor to the final product. as far as mustard goes, I tried dijon, yellow, and horseradish mustard. I really liked the horseradish for the extra zip it gave. do they ever put gochujang on this? Thank you for this and all the rest of your recipes that you've shared with us :)"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"Hi Maangchi! I love your videos and recipes. They inspired me to push my passion for cooking and baking to the next level. Thank you. :) I am very excited to see how this goes. I am using ribeye that is 3/8 " thick. I was able to find Korean Soy sauce , pear, and rice syrup. Using all fresh produce. I am planning on letting it marinate for at least 15 hours. Is this too long? I guess I will find out tomorrow afternoon."
in Bulgogi Korean beef BBQ — Jun/18