Orion's comments

"this is my favorite kind of "kimchi"... i asked you to make this like sooooo long ago! lol i can't tell you how excited i am that you did! thank you so much, maangchi! :D in the korean stores, the peppers come coated in the pepper sauce & they have shredded carrot and green onions.. and on one of the packages it said it used honey & ginger.. can you use honey instead of rice syrup if you don't have the rice syrup?.. :) and is adding carrot, ginger & green onions okay? :) when i bought this huge case of this stuff, it costed me like $50.. and at first the peppers didn't taste very good (to me). they were very salty & briney... but after about 6 months in the fridge, they were absolutely phenomenal. oh my goodness, lol,, i can't wait to make this!!!! it's my favorite!!!"
in Green chili pepper pickles (Gochu-jangajji) — Oct/14

"forgot to ask... the "seasoned hot pepper" side dish that i buy has carrots, green onion, garlic and honey, as well as some sugar.. it's salty, sweet, spicy & gooey.. the peppers are crispy & taste like they were soaked in a brine or something... it's a hodge podge of total delectable deliciousness that makes my mouth water just thinking about it!! LOL"
in Steamed shishito peppers (Kkwarigochu-jjim) — Mar/12

"is this recipe the same as this: http://www.hmart.com/shopnow/shopnow_newsub.asp?p=026536810599 ??? the link above is my favorite side dish/kimchi.. is this how it is made & what it is called? --- i requested this recipe a few years ago, when you first started your show. i don't know what it is called, because the koreans in my area treat me like i'm a nincompoop (or so i feel like they are doing), because i'm white & they won't tell me what the korean name of it is... much like the h-mart website... they don't tell you what the proper name of it is, either... it's just some "seasoned hot pepper" side dish.. *rolls eyes* also.. if this is the recipe as the link i posted, how can i make more sauce? it seemed kinda thin on the sauce & that's the best part!!! lol i want that delicious salty, sweet, spicy, gooey sauce!!! it's what makes the dish! also, is it better to use rice flour or all purpose flour? what is more traditionally used? i can buy all types of korean flour, as i have like 3 korean grocery stores in my area & a multitude of other asian stores-- chinese, vietnamese, thai, japanese, indian, etc.. i also noticed that the peppers are different than what is in the link, or what i am typically used to seeing & buying in the store. what kind of peppers are like the ones in the link? i know where to get shishito peppers.. in fact i grow them.. but they aren't the same as the korean ones.. i know it's a lot of questions, but you must understand that i have been searching for a good recipe for that "side dish" "kimchi" "pickle" etc.. whatever it is.. since i was in korea in 2005 and 2006.. that's 6 to 7 YEARS that i have been looking and NO ONE has had it!!!! it is incredibly frustrating!!!! and even if they did have it, i wouldn't know, because i don't even know the name of it, because NO ONE tells me what it is! i want to pull my hair out sometimes! lol it's just so frustrating! that side dish is SO expensive for me to buy ($45 + tax per tub of it) & it requires like 3-6 months of fermentation to taste right! i basically have to pay $45 a month to have it on hand,, because i can eat a whole tub of it by myself in a month! please help me, maangchi! :) thanks for your time!"
in Steamed shishito peppers (Kkwarigochu-jjim) — Mar/12

"oooh count me in! :) i'd love to win! :) thanks, Maangchi! :)"
in Win a Korean cooking startup kit from CJ — Nov/11

"Finger peppers are a lot more spicy and not quite the same as Korean peppers. They're also a bit smaller than Korean peppers. If you don't mind trying your hand at gardening (even just getting 5 gallon buckets & growing peppers in them), you can get some Guidilla peppers, which are about the closest you'll come to Korean peppers. You'll have to search around for some, as I got mine from Spain. Goat horn peppers would also work, just make sure they're the ones that get 4-5 inches long, not the small hot ones. They're also called "Sweet Spanish Long Peppers".. Korean peppers (and most other Korean vegetables) are hybrid peppers, Guidillas are (well, can be) heirlooms. Hybrid means that you have to buy seeds over and over again every year to get the same type of pepper- an heirloom means you buy seeds one time and you can collect seeds from the best looking, matured peppers and save them for the next year. With peppers saving seeds easy.. You let the peppers grow to maturity (til they're red) & pick the best looking ones- the longest, thickest ones that look the most like Korean peppers & then you save them, by setting them on your counter or some place where they can dry up. When they're completely dried (don't dehydrate them, let it happen naturally), you break them open and there's your matured, ready to plant seeds for the next year. You do that every year & each year your plants will produce peppers more & more like Korean ones. Check ebay for pepper seeds- they usually have a lot of them from various countries. Just make sure you buy heirlooms, unless you don't mind buying the seeds every year. If you have leftovers, you can store them in the freezer. Keeping them frozen will extend their life significantly."
in Red chili peppers (Hong-gochu) — Feb/11

"corn syrup - caro syrup (common for decorating cakes).. you could also probably use rice syrup or just about any kind of syrup that doesn't have a maple taste (like pancake/waffle syrup would be bad).. agave nectar would probably work, too. all corn syrup is, is sweet liquid. not sure if you could use honey, but it'd be worth a shot! :) everyone can get honey! :D"
in Sweet crispy fried chicken (Dakgangjeong) — Feb/11

"Hey Maangchi! :) I'm in! You rock, girlie! :)"
in Private: Maangchi’s cookbook lucky 7 — Feb/11

"If you have a space for a 3 to 5 gallon bucket, you can grow your own peppers. Shishito and Fushimi peppers are sweet Japanese peppers. Koreans use a different type- guajillo, aji, etc. I grew some this year & they look more like what I encountered in S.Korea. I can send seeds if you are willing to send me a SASBE (self addressed stamped bubble envelope). If you have a backyard, get some food grade 3 or 5 gallon buckets, GARDEN soil (not the same as POTTING soil).. And start your seeds inside 8 to 10 weeks before your last frost date. 1 plant per bucket, feed every week or 2 with miracle grow or your organic alternative (blood/bone meal, fish emulsion, etc). Spicy peppers have root exudates that prevent root rot and other Fusarium diseases. Plant anywhere you have these problems (if you choose to plant them in ground). While you should always plant chili peppers close together, providing shelter from the sun with other plants will help keep them from drying out and provide more humidity. Tomato plants, green peppers, and okra are good protection for them. Teas made from hot peppers can be useful as insect sprays. Hot peppers like to be grouped with cucumbers, eggplant, escarole, tomato, okra, Swiss chard and squash. Herbs to plant near them include: basils, oregano, parsley and rosemary. Never put them next to any beans, broccoli, cabbage, cauliflower, Brussels sprouts or fennel. They also work well with parsnips, but not carrots. Hope that's helpful."
in Green chili peppers (Cheong-gochu) — Aug/10

"you know.. this recipe would probably work really well in a slow cooker. just put the ingredients in the slow cooker's pot & set it for 6 to 8 hours.. when you get home from work, all you'll have to do is boil some eggs, peel or crack them & put them in the crock pot for a bit & have a nice dinner.. then again, they do sell canned quail eggs at Asian grocery stores, so you can buy a can or two of those and dump them in when you get home (without the juice, of course).. i know Koreans like to eat this dish with quail eggs. the slow cooker thing would also help the people that have issues with the meat being tough- if you slow cook meat, it'll be nice and tender. :) just have to add enough water to cover the meat before you leave for work/school/whatever. by the time you get home, it'll have cooked down quite a bit and be nice & yummy."
in Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림) — Jul/10

"Hi Maangchi! :) Do you have to use pork? I'm not a vegetarian, but I don't eat pork, so I was just curious if there's another type of meat you can use. Alrighty, thank you!"
in Ground soybean stew (Kongbiji-jjigae) — Feb/10

"hanaxela is correct. i am a messianic hebrew & i keep a "clean" diet, so i don't eat those types of things, either.. you can use anchovy fish sauce. :) anchovies are a "clean" fish. any time any recipe calls for fish sauce, i use some made from anchovies."
in Yeolmu mulkimchi (young summer radish water kimchi) — Feb/10

"Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though."
in Jjajangmyeon noodles — Feb/10

"i would use agave nectar. pronounced ah-gah-vee or ah-gah-veh. it's low glycemic (diabetic friendly) and can be used in anything- hot or cold. also, stevia is good. splenda contains a chlorine (bleach) molecule and is very bad for your health, as is aspartame (nutrisweet).. aspartame actually filed a lawsuit against splenda, because it was so dangerous... so definitely don't use that. if you don't want to use agave nectar or stevia, there are other substitutes out there... Whey Low, Truvia, etc... But like I said, I would use Agave nectar. You can find it at Walmart now days.. If you can't find it there, try a health food store or whole foods, if you have one."
in Broccoli pickles — Feb/10

"potato must be a common ingredient (at least in southern korea), because Aeri, from Aeri's kitchen also uses potato: http://aeriskitchen.com/2008/09/jja-jang-bap-noodle/ she made hers with beef, instead of pork, though."
in Jjajangmyeon (Noodles in blackbean sauce) — Feb/10

"you could probably use any kind of summer squash. i can also send you some seeds for zucchini, if you'd like to try to grow some. :) it's a pretty common ingredient in the US & in Korea. all squash are in the gourd family. just google "summer squash" and see if anything looks familiar, if not, just email me or something. :)"
in Jjajangmyeon (Noodles in blackbean sauce) — Feb/10