Poidog_HI

Poidog_HI's comments

"Aloha Maangchi, Finally bought some 1-inch cut beef short ribs and it was even better! I have tried other recipes but your recipe is perfect and simple. If I wanted to make the ribs even more tender could I add 2 cups of water to the puree sauce? Mahalo!"
in Makgalbijjim (Braised beef short ribs) — Jul/16

"Mahalo for sharing this onolicous recipe! I made it tonight and it came out wonderful. However here in Guam the supermarkets slice the Beef short ribs 1/4 inch thick."
in Makgalbijjim (Braised beef short ribs) — Nov/13

"The first time I made Sikhye it came out just like in the video, using a Korean Malt Powder I purchased from ebay. However because the malt powder was expensive I looked for an inexpensive alternative, and used a US made malt powder meant for baking or home beer brewing. I experienced the same results; the rice would not float to the surface even after 6 hours. I am going to go back to the previous malt powder I used. I found another seller who sells the barley malt in its raw form but one package is $18US! I found in my local Korean super market "Barley Malt Tea" I wonder if I could use that instead?"
in Rice punch (Sikhye: 식혜) — Jun/13

"My friend's wife (who is Korean) gave me a recipe for Stir fry Spicy Pork and Squid but she didn't have the measurement for each ingredient, because her mother does it by eye on how much to add. So I came here and found your recipes Pork and Squid, and used them as reference. The stir fry Pork and Squid was very delicious! My friend's wife insisted I use "Black Pork Belly" which is only sold at our local Korean super market. What is the difference? Only difference I could tell is the Black Pork Belly is cut thicker and wider, as compared to American cut pork belly?"
in Spicy stir-fried pork (Dwaejigogi-bokkeum) — Jun/13

"This morning I went to the local Korean supermarket to look for Malt Powder, and found a package that said it was Malt Powder but the contents looked like Malt barley in its raw form, can I use this instead? Do I need to put it in a blender to get it down to fine powder?"
in Rice punch (Sikhye: 식혜) — Mar/13

"I used the Chinese Malt Powder for this recipe and it came out great!"
in Rice punch (Sikhye: 식혜) — Mar/13

"At our favorite Korean restaurant they serve the Rice drink as complimentary dessert, and seeing how my children loved this dessert I had to try it myself. WOW! I instantly liked it! I am so grateful you did an excellent job in making the video on how to make Sikhye. I was very intimidated in making the Rice drink, but following your video I was successful! Last night I made my first batch. It came out exactly how our favorite restaurant makes it! I can understand why you insist on using a pot with a thick metal bottom to cook the rice, I observed you don't need to use too much heat to get fluffy rice. I prefer glass over plastic pitchers, but having 5 children makes glass pitchers a hazard. Can drinking Sikhye everyday be unhealthy for you? My wife thinks so because of the sugar content, what do you think? I tried the canned Sikhye and it tasted terrible! Nothing like homemade Rice Drink :-)"
in Rice punch (Sikhye: 식혜) — Mar/13