sl100048's comments

"Hi Maangchi, this was the kind of recipe I was looking for! It made a perfect dish during the Lunar New Year. My kids loved it! Thanks for sharing."
in Spicy garlic fried chicken (Kkanpunggi 깐풍기) — Feb/16

"Hi Maangchi, you never disappoint me! What a wonderful creation! It's a great idea to bring to work as lunch box! Thanks for sharing your invention JY from Singapore"
in Rice balls in seaweed flakes (Gimgaru jumeokbap) — Jun/15

"HI Maangchi - This recipe was so much wanted! You must have read my mind. I love the corn flavor and adding this fluffiness and sweetness, it will be my all time favorite! I like the idea of coupling up with the fresh yogurt and healthy berries! This will be my Sunday brunch, can't wait to see the result! Thanks Maangchi,"
in Cornbread — Feb/15

"Great refreshing recipe! This would be very good for women. I like the gift idea. Will try over weekend and produce some surprise gifts to my friends! Thanks for the very special recipe. JY"
in Pomegranate tea (Seoklyu-cha) — Jan/15

"Hi Maangchi - Thanks for the very scrumptions and refreshing recipe! I have a question whether I can substitute the clams with the mussles. Thanks and wish you all the very best in the New Year!"
in Clam stew (Jogaetang) — Jan/15

"Hi Maangchi - I love your Shikhye recipe which is super easy. I am wondering how to make the cooked rice float a lot when serving as I tried twice which all cases the rice sank more than floating. Appreciate your advice on this. Have a great festive season. ps - I will be making this dessert for the New Year as my son is here from UK to spend time with us. Best, JY"
in Rice punch (Sikhye: 식혜) — Dec/13

"Hi Maangchi and Anthony - great job! You turned your cooking passion into business. I liked the show, so cute and entertaining! Hope to see another one next time. JY"
in Ppopgi (Old-fashioned sugar candy: 뽑기) — Nov/13

"Hi Maangchi - this looks awesome. I will definitely try them for a good dessert snack. One thing I wanted to share with you is that when we boil the azuki beans, we should throw out the first boiled water. This is to reduce the excess of saphonine ingrained in the beans.I have learned this through cooking class... and thought it be useful to share good health ideas. Best, JY"
in Sweet red bean jelly (Yanggaeng) — Nov/13

"Hi Maangchi - another scrumptious recipe! I used to have with green bell pepper, mayo and little mustard - I now learnt adding the egg and more green veges. Much full and healthier option. I will definitely try one day. JY"
in Tuna Sandwich — Oct/13

"Hi Maangchi - very tasty recipe! Just to clarify with you, I saw the 1 minced garlic on screen but not on your recipe written... I guess your screen is correct? Thanks!"
in Ssamjang (Korean spicy dipping sauce) — Nov/12

"Thanks Maangchi, Fabulouse recipe! I was really looking for an authentic water kimchi (dongchimi) to survive in a warm country. I am definitely trying this. Can't wait for the dongchimi noodle recipe! JY from Singapore"
in Dongchimi (radish water kimchi) — May/12

"Hi Maangchi, Thanks for sharing a brilliant recipe again. The traditional method was to steam but this one is so easy. I tried this to give to my girls after school. It was a perfect snack. I didn't have roasted soybean powder so substituted with multigrain powder (misoo karu) and added more sugar. My husband was surprised at such a quick fix! Have a great day and hope your area was not impacted by the earth quake. JY"
in Injeolmi rice cake — Aug/11

"Hi Maangchi, I personally LOVE shihye which I have indulged from my youth.. Now I need to hand down the beautiful taste to my children. I would like to ask you why you put only 1 cup of rice into the malt power water instead of all cooked rice? Is there any reasons behind and can I put all of them at one go? Thanks for your reply. JY"
in Rice punch (Sikhye: 식혜) — Aug/11

"Dear Maangchi - It is great to see your standalone Kkaktugi recipe. It is just published at the right timing - I was supposed to make one this weekend but was struggling to measure the exact portions for each. I have one question - As I prefer cleaner taste, want to put fermented shrimp sauce( saewoo jeot)instead of the fish sauce. Would 1 spoon of saewoo jeot be enough? Thanks for your advice. Cheers, JY"
in Kkakdugi (Cubed radish kimchi) — Aug/11

"Dear Maangchi, I am Korean living and working in Singapore.. Last week, my 3 kids craved for the Korean street food.. As such while I was looking through your website, I found the perfect menu!! This was it. The fried squids and sweet potato were so tasty and it perfectly matched well with the dok bok ki - dipping the fries into the sauce!! And guess what! I have created my own version of Kim bari (glass noodle wrapped with seaweed then fried) which was also awesome! Thanks for sharing so many useful & delicious menu. JY"
in Fried dried squid (Ojingeo-twigim) — Jul/11