Peedee's comments

"Thank you for posting this. I remember my father growing his own when I was a child using a bucket with holes, but I didn't pay attention. Now I live in a small town where I have to drive 3 hours to get to a Korean market, so I can only buy 1 bag of kongnamul since it won't keep for long in the fridge. Now I can grow my own & my daughters will love this project. Thanks Maangchi!"
in Soybean sprouts (Kongnamul) — Jun/13

"One of my favorite soups. Made this today with mung bean sprouts & I forgot the garlic, but it was still good. I added firm tofu. Tip-if you don't have an infuser for the anchovies, you can use a coffee filter & just staple it shut. Then just toss it."
in Soybean sprout soup (Kongnamulguk) — Feb/12

"Maangchi, I made the mini cucumbers & it took me 2 tries to do it using mini 1/2 inch sliced cucumbers with this recipe. Way too salty the first time since the pieces are smaller, so 2nd time it was great. I cut way back on the amount of salt & only let it sit for 15 minutes. I added more sugar because I like it sweet, but it was delicious."
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Feb/12

"I Maangchi, I used this same recipe but cut mini cucumbers into 1/2 inch rounds. I often see thick sliced cuccumber kimchi at korean markets & was wondering if this is the same recipe I should be using? I realized I left the salt on there too long. ~30 min like this recipe, but I should have cut the time down since the pieces were smaller. Do you have any tips for me? Thanks"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Feb/12

"Hi Maangchi, I think I'm going to use rice vinegar or mirin. Have you ever tried it with that? Also, There is a cucumber salad dish I really love that my mom used to make. Is it kind of like this recipe, but can I swap out for cucumbers instead?"
in Radish salad (Musaengchae) — Feb/12