PristineDrayco's comments

"First off, Congratulations on the publication of your 3rd cookbook, Maangchi-nim! I really hope to get a signed copy of your cookbook because you have been a great help to me, by sharing your fabulously delicious Korean recipes! Furthermore, your cheery attitude made me love cooking more and feel more relaxed about cooking. You gave me the idea that cooking is about putting in your love and it's a carefree thing too - I can work all the ingredients and recipes to my likings! And most importantly, thanks to your help, I have a few Korean dishes that have captured the hearts (and stomachs) of my family and friends! Thank you and I hope to hear from you soon!<3"
in Private: Maangchi’s cookbook lucky 7 — Mar/11

"Hello Maangchi! It has been a long time since we have chat:) I'm Pristine from Singapore. I'm just wondering, can I use this ojingeojeot in fermenting kimchi? By the way, I am going to make my first batch of kimchi next week! (EXCITING!:)) and i want to know if its good to add both aejeot (anchovy fish sauce, right?) and saewoojeot together in the kimchi paste? Thank you so much for sharing your wonderful recipes:D"
in Fermented squid side dish (Ojingeojeot) — Nov/10

"Hi Maangchi! I love your recipes; they are fabulous and you have sparked my interest and passion to learn more Korean dishes. As you know, different countries have different kinds of produce, I want to know how much napa cabbage did you use. 2 heads is how many kg? Also, I want to know how much kimchi paste do I make if I dont want to make Kkatuggi? Can you tell me exactly how much onion and chives and all that, if its isnt inconvienent for you? (sorry, my family isnt a big fan of raddish:() P.S. its ok to use daikon in the kimchi paste, right?"
in Kimchi and Kkakdugi — Jul/10