Nora Nero

Nora Nero's comments

"Maangchi-ssi, I'd like to ask something. I read your tangsuyuk and buchu japchae recipes, then figured out that you always mix the marinated meat with dry/still-powder-potato-starch before put it into the pan. May I know what is the purpose of mixing the meat with that potato starch?"
in Tangsuyuk (Sweet, sour, and crispy pork: 탕수육) — May/19

"Cleaning out the remaining of wood ear mushroom inside the fridge has made my buchu japchae looked darker than it supposed to be "
in Stir-fried Asian chives, meat, and vegetables (Buchu-japchae: 부추잡채) — Apr/19

"Made it with chicken brest meat and eat along with bibimbap tonight. Sooo completing each other. Just like the other inexperienced did, never imagined that only a sheet of dried miyeok (it's sold in sheet shape in my country) is going to make my wok full"
in Seaweed soup with beef (Miyeokguk) — Apr/19

"Made it with chicken brest meat and eat along with bibimbap tonight. Sooo completing each other. Just like the other inexperienced did, never imagined that only a sheet of dried miyeok (it's sold in sheet shape in my country) is going to make my wok full"
in Seaweed soup with beef (Miyeokguk) — Apr/19

"Maangchi-ssi, I'd like to ask something which is quite bothering me. Maybe some other readers have already asked about this. But, I'm terribly sorry if I'm lazy enough to scroll their comment On the "1 egg white" ingredient, you wrote "if you use 1 pound of chicken, use 1 whole egg". So, does it mean: 1. Use 1 whole "egg-white" or 2. Use 1 whole "egg-with-the-yolk-included""
in Spicy garlic fried chicken (Kkanpunggi 깐풍기) — Apr/19

"As I said, made it multiple times "
in Bibimbap (Mixed rice with vegetables) — Feb/19

"For the veggies, I don't use zucchini; red bell pepper; gosari (fernbrakes); and doraji (bellflower roots) here. I don't think doraji is imported to our country. For the gosari, my mom once ever said if ferns are difficult to handle. Wrong cooking method could result in poisoning. And also I think that the one you use is different from the fernbrakes in our country (it's always green after cook, never turned brownish or even blackish). So to keep the color balanced, I replace the doraji with oyster mushrooms since they have the same color and look. With the same reason, I replace the gosari with wood ear mushroom. Sometimes, I replace the spinach with fresh lettuce (I've ever watched it once on a Korean variety show). For the protein, I use chicken or sauteed sausage instead. Since I can't eat raw egg because of the Salmonella, I turn the egg into gyeran jidan to keep the beautiful color (here is the picture ^^)"
in Bibimbap (Mixed rice with vegetables) — Feb/19

"Lately, I think maybe there's some Indonesian too out there who wants to try to cook bibimbab and still feels confused about the replacement ingredients. So, I've decided to post my modification version (joesonghamnida, Maangchi-ssi ^^) for the gochujang and veggies. I mix 1 red chilli pepper, 3 cloves shallot, 2 cloves garlic, 1 candlenut, and ginger (about 1 cm in length). Sautee the mixture with 1 tbsp of vegetable oil, a bay leaf, a pinch of salt, a pinch of white pepper powder, 50 ml of water, and 1 tbsp of sweet soy sauce until the water reduced and the mixture gets its viscosity back."
in Bibimbap (Mixed rice with vegetables) — Feb/19

"I've followed your cooking website for about one year now, Maangchi-ssi. I was celebrating my birthday party at a Korean restaurant and ordered a dolsot bibimbab. I couldn't forget the taste and really wanted to make it multiple times once I'm home. I was searching the internet for how bibimbab is prepared, and then found this astonishing website. So, the first recipe I tried was this bibimbab. But, I rarely want to comment or post any photos because I always make a lot of modifications. I need to adjust the taste with our daily tongue. Besides, Korean spices and ingredients are difficult and expensive to buy too back then"
in Bibimbap (Mixed rice with vegetables) — Feb/19