tarragonoxide's comments

"hey maangchi! another question on my favorite korean dish of all time: i've had kimchi chigae countless of times at restaurants and i noticed that sometimes i taste tomato or tomato soup (or possibly even beets) in the kimchi chigae. have you ever heard of recipes that add tomato or beets? and if not, how do you think they will taste? thanks!"
in Kimchi stew (Kimchi-jjigae) — Jan/11

"my mom gave me half of a bag of dried pollack she got today (she uses it as an addition to her chinese stocks) so i'll be making this in the near future! i see you mincing garlic a lot of the time, if not all the time, so let me share a tip with you i learned from Joanne Weir: to mince garlic really finely, first mince it with the back of your knife (i.e. turn your knife upside down), then mince it with the blade of your knife. hope this helps."
in Dried pollock soup (Bugeoguk) — Jun/10

"awesome recipe! loved that you actually used pear for the marinade instead of just sugar and/or honey, with which a lot of other korean recipes call for. i have a quick question (and you may have answered this already): what is the reasoning behind soaking meats in water before cooking them? i see this a lot with beef and/or pork. i asked one of my korean students and she said it's mainly for taste and to make the meat softer. is this true? keep up the great work! (and i love the HD quality of the video)"
in LA galbi (LA style grilled beef short ribs) — Jun/10

"i made this one night and it was a lot better than another recipe i've tried, which was very similar in terms of ingredients but required only 5 minutes of cooking time in a traditional clay pot over high heat. I think the kimchi juice made all the difference. do you, by any chance, have a recipe for kalbi jim? i had it once in a restaurant and it was really good! by the way, some of my korean ESL students have some sort of miso soup for breakfast. is that similar to the dwenjang stew? thanks for the recipes!"
in Kimchi stew (Kimchi-jjigae) — Feb/10