smalaniz's comments

"I love this recipe! I really loved the tonkatsu kimbap that was popular when I was there. I tried this time using an air fryer and it turned out great! I did change some things though,...I added carrot and bok choy (using your carrot and spinach instructions from your old kimbap recipe) and bought the radish and burdock strips that they have in the store. it tastes soooooo good. I served it with a side salad and kiwi mayo dressing. Tomorrow, I'm going to eat leftovers with rice for bibimbap."
in Chicken gimbap (Dakgogi-gimbap: 닭고기김밥) — May/21

"Maangchi, I made this recipe again for the first time in almost a decade. I used to bake a lot but my depression took away that passion and I couldn't find it for a long time. Yesterday I was able to feel the joy of making a by hand, and even added my own twist ^^ to it. Thank you for sharing your recipes, your memories, and your wonderful smile with us no matter what. Each time I make this recipe I think of what it means to you, and how lucky we are for you to share it. This dish reminds me of my year in Korea and all the wonderful foods I got to try there. I've already made it again, but as a savory curry bun, and I'm starting to feel the joy of cooking once more. Thank you from the bottom of my heart."
in Twisted Korean doughnuts (Kkwabaegi) — Jan/21

"This is such a cool idea, you're so generous to your viewers. I found this site while living in Korea and now I'm recommending it to my friend from England who is living there. It's great for him to learn how to use local ingredients and it's in English and the measurements are in units we can recognize. Not to mention the very helpful video!! thank you for all your efforts~"
in Win a Korean cooking startup kit from CJ — Nov/11

"your site always makes me so hungry ^^ this recipe is really good because you also tell us how long it will last in the fridge! it's helpful if you aren't used to this food. It would be good also to tell us how long things last in the ingredients section. like hot pepper paste? how long can I keep that?"
in Seasoned dried shredded squid (Ojingeochae-muchim) — Jun/10