laniekay's comments

"OOoo, what a fun giveaway! Thanks, Maangchi! Keep up the great work!"
in Win a Korean cooking startup kit from CJ — Nov/11

"Oh, whoops! I thought I had seen them all, but apparently have not. Thanks!"
in Emergency Kimchi (Yangbaechu-kimchi) — Mar/11

"Maangchi, you mention above that you can make kimchi with squid instead of oysters, which makes me very excited! I have access to squid, but not oysters, and have always wanted to include this part in my kimchi. My question is, should I ferment the squid for a month (like in "ojingeo jeot") before adding it to the kimchi, or just toss the squid into the kimchi paste, like I would for oysters?? And thank you for the recipe! The more I eat kimchi, the more I find that I have kimchi "emergencies!" It is such an addictive dish! It's strange to think that I lived the first 20-or-so years of my life without it..."
in Emergency Kimchi (Yangbaechu-kimchi) — Mar/11

"OOOoo! Pick me, computer program!!"
in Private: Maangchi’s cookbook lucky 7 — Feb/11

"Thanks for the response!! That is interesting that the Oaxan cheese is great on kimchi fried rice! I would never have thought to put cheese on that, but maybe one day I will experiment a bit :)"
in My shopping in Mexico — Feb/11

"All of these things look wonderful! The coconut shell bowls are simply incredible -- I'm jealous! Let us know how that spinach chorizo turns out -- it looks very exotic! Out of curiosity, when you cook with ingredients that you've brought back from other countries, do you cook them Korean-style, or do you recreate the flavors that you experienced in the country itself? Or a mix?"
in My shopping in Mexico — Feb/11

"Jenny, you take SUCH beautiful pictures!"
in Jenny, Jia Xin, and xiangbin — Nov/10

"Maangchi, this was such a fun contest! I feel honored that you even selected my photos to compete before the judges. The photos that won were amazing, and the ones that didn't, I'm sure, were just as tasty and nourishing as the rest. Thank you for all your hard work in setting up this contest!"
in Korean food photo contest winners — Oct/10

"Thank you! I have copied down the characters and their meanings on an index card, and I'm going to the Asian grocery tomorrow to see if I can find hot ones. If I can't, I will try asking the owners, who are very nice, but do not speak much English. Sometimes I think I overwhelm them when I ask questions, so I try to figure things out on my own. Thanks so much for your help!"
in Hot pepper flakes (Gochugaru) — Sep/10

"I have used the brand of hot pepper flakes in the bottom photo, as well as another brand that is not pictured. I use a TON of flakes in my kimchi (the maximum that Maangchi lists in her recipe, plus 1/2 cup!), yet do not find it very hot. I typically add Sriracha sauce before I eat it. While I do love spicy food, I do not think I have abnormal tolerance for spiciness. Do you think my hot pepper flakes are expired? Do they lose their heat over time? I have heard that toasting spices in a pan before using them can restore some flavor. Would this help?"
in Hot pepper flakes (Gochugaru) — Sep/10

"I don't have an official answer, but I've had both hot pepper paste and soy bean paste in my fridge for almost a year now, and they're just fine!"
in Hot pepper paste (Gochujang) — Jun/10

"Whoops! I just realized that Maangchi answered this...."
in Raw fish with rice and vegetables (Hoedeopbap) — May/10

"The second half of the video shows a vegetarian version using tofu instead of fish and fish roe! It's quite a delicious substitution. Just fast forward a little in the video :)"
in Raw fish with rice and vegetables (Hoedeopbap) — May/10

"I really want to make this recipe, but do not have access to perilla/sesame leaves in any form. (I go to college in a very small mountain town, with a tiny little Asian/Latino grocery. The woman that runs it says she has never heard of them!) Does anyone know what perilla/sesame leaves taste like? Would dandelion greens or arugula work? I will just skip this ingredient if no one knows, and I'm sure it will taste wonderful, but I would like to follow the recipe as closely as I can :)"
in Raw fish with rice and vegetables (Hoedeopbap) — May/10

"Ohh, what beautiful presentation! I loooove beef tartare and will have to try this one soon. Thank you!"
in Seasoned raw beef (Yukhoe: 육회) — Apr/10