phuong

phuong's comments

"Perfect. I have some bean sprouts left from making Vietnamese egg rolls a few days ago. Will make this for dinner tonight. Thank Maangchi!"
in Mung bean sprout and cucumber side dish (Sukju-oi-namul) — May/12

"Hi Maangchi, I need your help. When my husband was in Korea, he ate a salad that has cabbage, kidney beans, corn, and mayo dressing. He really liked it and asked me to recreate it. Unfortunately, my attempt was unsuccessful. Do you happen to know what that salad is and how to make it? Thank you so so much."
in Radish salad (Musaengchae) — May/12

"Oh i can't wait to try your noodle recipe. And off topic, I really like your avatar."
in Easy kimchi — Mar/11

"I mean leek not celery"
in Easy kimchi — Mar/11

"speaking of my experimentation with Korean dishes I'd like to share with you how I cook my own version of kimchi chigae and kimchi noodles. One day my husband suddenly craved some noodles and he wanted his noodles to have veggies, unfortunately we had no veggies left. Then I discovered we had some kimchi that was too sour to eat left in the refrigerator. So I made kimchi noodles for him. I added an egg and a some bean sprouts. I had never expected kimchi would taste so good when it was made into soup with noodles like that. My husband enjoyed it so much. As for kimchi chigae, my hubby said he used to eat it in Korea and it was very yummy, so I decided to give it a shot. First I bring a bowl of water to a boil, add salt and seasoning. Then I add kimchi and thinly sliced belly pork. When they are almost cooked (a few minutes)I add fresh tofu and cook for another 1 minute and remove from heat. It's so simple isn't it but so yummy. The days when we have kimchi chigae we don't need other dishes just cooked rice and there we go, we get all the necessary nutrition. That being said, I still love to try your kimchi chigae recipe some time soon cuz I want to be able to make it as Koreans do hihi."
in Easy kimchi — Mar/11

"Ah and I have a question regarding the Korean hot pepper flakes. I usually buy mine from a supermarket for Koreans living in Vietnam (I'm from Vietnam) but it doesn't have the bright red color like the one I see on your video. I see at the supermarket they also have hot pepper paste. Can I use it in place of the flakes? And is it ok to leave out the celery? My friend forgot to buy celery and so decided to go without it. I'm wondering if that will affect how kimchi tastes? In my latest batch of kimchi I added a bit more fish sauce and sugar and my hubby seemed to like the taste better"
in Easy kimchi — Mar/11

"Hi maangchi, I've got great news to share with you. This past Saturday I took part in a cooking contest in my school and guess what? The kimchi I made that use your recipe was a big hit. Everybody was asking me for the recipe. I love you muaaahh"
in Easy kimchi — Mar/11

"Hi Maangchi, Thank you so so much for introducing this easy kimchi recipe. I've tried making kimchi a couple of times before but they turned out all wrong. My husband said they tasted nothing like the kimchi he had eaten in Korea. I guess it was because the recipe was not authentic. But then I found this recipe of yours and gave it a go and awww it was so yummy, looked good as well. My new hobby now is making boxes of kimchi and giving them away to friends and relatives. Next I'm gonna try other Korean recipes here and will let you know how they turn out."
in Easy kimchi — Mar/11