Seika's comments

"I used Japanese kombu, so long as the seaweed you use is dry and not flavored, it should be fine. But what kind of seaweed are you asking about?"
in Kimchi stew (Kimchi-jjigae) — Oct/18

"3rd time making it! Loved it, especially with the marinated green onion and kimchi with a side of rice. But definitely add more chili flakes for color and spiciness next time."
in Spicy braised tofu (Dubu-jorim: 두부조림) — Jul/17

"Glad I finally got to try out this recipe and that I had some leftover chicken legs on hand. I think I did pretty well for my first time, came out a little bit thicker than I wanted but I just added more water to thin it out. And I left the chicken in the porridge instead of on the side because to be honest I was feeling a little bit lazy after 2 hours of work. But it turned out fine! Next time I will definitely have it on the side with dipping sauce and kimchi. Thank you for such a simple recipe. Though I'd love to see this modified for the crock pot, too. Not everyone has even 2 hrs free to cook so being able to prepare this the morning of or night before would be really helpful."
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Apr/17