tpdullum's comments

"Just a note - video show 1 teaspoon of kosher salt in the sauce but the printed recipe leaves that out. The salt is needed."
in Dakgalbi (Spicy grilled chicken and vegetables) — May/18

"20 years of Korean cooking and I made this for the first time tonight. It was a big hit with my Hanoi student, my Shanghai student and my own nephew. I'll definitely make this again. Thank you for the great recipe."
in Braised chicken with vegetables (Dakjjim) — Apr/15

"Just made this for the first time. My nephew and the Hong Kong student didn't talk very much during the meal. They were too busy eating to make small talk. I had always assumed home made noodles would be too much work but it turned out to be pretty easy. I don't think it will take them very long to ask for it again."
in Chicken noodle soup from scratch (Dak-kalguksu) — Nov/14

"I used this recipe to teach my nephew how to make kimchi. We've made it twice so far. He has watched the video several times and is able to recite all the steps when asked. We are sharing with my coworkers and foreign students. BTW, we still make your ojingeojeot every other month. Thank you for all you do."
in Easy kimchi — Oct/14

"I'm still so thankful for your 오징어젓 Ojingeojeot recipe. My Hong Kong student and I cleaned and salted 12 pounds of squid today. We ended up with 7 pounds. We still have a quart of the finished recipe in the fridge but I've given out samples and our friends want more. I've always liked recipes from Jeollado. Is this typical of that region? Thank you for sharing this wonderful dish. I was in Gwangju last year in October. The food was amazing. Even when I was eating at the bus station the banchan were more plentiful than in Seoul. I hope to get back there during my next trip to South Korea."
in Fermented squid side dish (Ojingeojeot) — Oct/13

"One of my students likes to work in the kitchen so we clean the squid together. It goes pretty fast once we get going. We set up right next to the sink and scrape everything direclty into the garbage disposal. PS. I didn't take offense but I'm a guy. ;)"
in Fermented squid side dish (Ojingeojeot) — Aug/12

"Wow! I've been cooking Korean recipes for almost 20 years. Your ojingeojeot recipe has shot up to onㄷ of my top 5 recipes. This is great stuff. I have to ration it to my international students (community college) because they love it so much. I used to buy ojingeojeot from a popular Korean market but it's nothing like this. I've been buying two 3 pound boxes of California squid. I may have to make bigger batches and share with my students' Korean friends. I'm already sharing kimchi. 감사합니다"
in Fermented squid side dish (Ojingeojeot) — Aug/12