piperjohn3's comments

"I had forgotten how impossibly good these are and a snap to make using a mandoline for the carrots. I used high quality Vietnamese fish sauce (Red Boat) and they were so delicious I ended up eating half a double batch while watching election results. The rest are happily fermenting at room temperature but I fear their fermenting days are numbered!"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Nov/20

"Today was the first day I felt my sense of smell and taste were really back completely after recovering from (mild) COVID-19 three weeks ago. So masked up, rode a bike downtown, bought fresh radish and scallions, and made this with extra fermented kimchi and berkshire pork belly. It was a nuclear flavor explosion just like I remembered. I am happier than I've been in weeks. I had really been missing an important dimension of my life. Thank you Maangchi for teaching me how to make kimchi sundubu-jiggae. Tomorrow--seafood!"
in Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi and pork belly — May/20

"I bought a big bucket of kimchi at the new Hmart that opened down the block (yay!) and it was unexpectedly super sour and fizzy tasting. I guess they didn't refrigerate it enough and it fermented early. It's too strong for kimchi pancakes, but it's just perfect for this recipe with just a little extra sugar! Seafood sundubu-jiggae has been my favorite, but this one is really magical too. I think these two dishes are the peak of Korean cuisine for me so far and I don't know which I like better.. I'm going to have quit being lazy and make my own Maangchi kimchi again, it's so much better than store bought."
in Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Oct/19

"I made this not expecting anything too special. Boy, was I wrong--this is absolutely fantastic! It's very good fresh, but I think it's magically transformed after a day or two in the fridge when the flavors have a chance to meld. It hasn't lasted long enough to ferment yet! Thanks Maangchi!"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Jun/14

"Batch number eleventy-something today--fresh oysters are my fave. I still really enjoy making this recipe: Skrunching through lots of cabbage with a really sharp knife. The gloopy bubbles in the rice flour paste. Whizzing the garlic/ginger/onion. The tangy sweet smell of the pepper powder as it absorbs the garlicky fish sauce and turns that incredible red. Julienning the radish and carrots just the way I like them on the mandoline. More fast knife chopping. Bathing the salted down cabbage in clean icy water. And of course the pre-school fun of mixing the cabbage and paste by hand. It's all so oddly satisfying. I am totally beat yet again. But there's nothing nicer than a spotless kitchen, 5 kilos of fresh kimchi in the fridge and the rice cooker playing the "I'm ready" tune. Thanks again Maangchi!"
in Easy kimchi — Mar/14

"In! Planning to bring a giant fermented vampire squid stuffed with spicy Whelks. And some cold soba noodles, of course. Totally psyched. Please no rain."
in Springtime Korean Picnic in May! — May/12

"Would save your sablefish (black cod) for another recipe if it's as expensive a it is here in Manhattan ($20/lb). I just made this recipe again and think that Maangchi wanted to emphasize how you can make a delicious meal with a cheap fish with a lot of spice and ginger. It is indeed a delicious dish. Personally I would go with a less aggressive sauce and cook the black cod much more delicately to emphasize it's natural flavor. Poaching would rock. My 0.02"
in Braised mackerel with radish (Godeungeo-mujorim) — Jan/12

"Wow, Maangchi, another home run. I too think this is one of your best banchan. It's got everything a spicy Asian food fan could ask for: hot, sweet, sour, crunchy, chewy, complexity of flavor. Just excellent. This recipe was the perfect opportunity to dust off my fancy French mandoline vegetable slicer. I used it to slice the cucumbers really thin and then julienned the carrots same width so they would be almost as thin as the buckwheat noodles. Then the onions same thin. Came out great, and I still have my fingertips! Interesting how pepper flakes are more flavoring than heat, but hot pepper paste is really spicy. Think using mandoline made it feel less homemade and from the heart, but this recipe is something I will treasure. okthxbai!"
in Spicy whelks with noodles (Golbaengi-muchim) — Jan/12

"Singapore has some of the best cuisine on the planet. I lived there for 3 years and sometimes still dream about the hawker stand food. Congee, stingray, beef rendang...Simple stuff with super-fresh quality ingredients and lots of competition. And did I mention tradition? With that kind of passionate fan turnout in such a food-savvy place, you know you are on the right track, @maangchi. But we already knew that, no? Relax, lah!"
in Gapshida Singapore — Dec/11

"Wow, New Zealand is beautiful and your hosts seem very kind and interesting. Both Korean and Maori cuisines take advantage of fruitful cold water seas. So amazing how Korean food staples are available worldwide. What a great trip you are having! Come back safe to NYC."
in Gapshida Rotorua — Dec/11