shuhan90

shuhan90's comments

"Hi maangchi, I've made this kimchi so many times before, but didn't post to let you guys know. I blogged about it a year ago, but I recently made it again and felt I should share it! http://mummyicancook.blogspot.co.uk/2012/01/better-homemade-kimchi.html"
in Easy kimchi — Feb/13

"HELLO Maangchi! I'm so excited about this, and I'm really happy that you've come out with your 3rd cookbook! You're the cutest chef ever, and I love watching you and have already tried out many of your recipes! I hope I can get this new book, but even if I don't, I'll definitely be downloading it! Thank you for providing them free and sharing all these videos! Love, shuhan"
in Private: Maangchi’s cookbook lucky 7 — Mar/11

"Thank you so much for this wonderful recipe and for all your wonderful recipes actually! I made this and it was soooo good especially in the cold winter! I wish I had the perilla though.. One day, I will make sure I find them and make this soup again. maybe it'll go from good to amazing ;) Look at my gamjatang! http://mummyicancook.blogspot.com/2011/01/gamjatang-korean-pork-bone-soup.html"
in Pork bone soup (Gamjatang) — Jan/11

"Hi Maangchi! I know yous aid there is a difference between doenjang and miso, supposedy miso is milder? but the miso i have is a brown rice miso, it's dark brown and chunkier, with a stronger taste.. will it be a good substitute for doenjang? also i'm a bit curious about WHEN to add soybean paste to the food. i heard that the fermentation process creates many healthy bacteria, so it's best to add miso at the end of cooking, to preserve these living enzymes. Yet, in korean food, you seem to add doenjang at the start of cooking..Is there a reason? Please help, thank you! I look forward to more yummy food from you (: Love, Shuh"
in Fermented soybean paste (Doenjang) — Nov/10