Tuty's comments

"Wow, I must try this batter and the possibilities are endless. My hubby loves gizzard too while my kids probably prefer the more traditional chicken thigh meat. The sauce also looks irresistible. Thank you for sharing this special recipe, Maangchi."
in Popcorn chicken gizzards (Dakmoraejumeoni twigim) — Dec/11

"If I win this giveaway, it will be the best Christmas present ever! I admire that you stay true with your cuisine and dedicate the website to Korean food. Keep it up, Maangchi"
in Win a Korean cooking startup kit from CJ — Dec/11

"As a fellow Indonesian, I am proud to see your wonderful looking Korean dishes. Yes, Maangchi has been a wonderful Korean food instructor and an inspiration for Korean food enthusiasts around the world. I am happy to see your fighting spirit and entrepreneurship. Perhaps, you can be a Korean food caterer as well :) Cheers and God bless"
in Mariska Lindungan — Jun/11

"Maangchi, Culantro should be available in NYC too. Go to any Latin Market (such as Puerto Rican grocers) or Vietnamese market known as saw leaf herb or ngò gai. I love these types of food. Real food.. nothing gourmet about it. The lobster looks utterly scrumptious but the others are mouth watering too."
in The food in Honduras — Dec/10

"PS: Award by Saveur Magazine..."
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Mar/10

"Maangchi, Congrats on your nomination as the Most Innovative Video Content I am excited for you!!! Very well deserved. It's great to have you, as Korean, to teach all of us the authentic Korean cuisine. I will vote for you, right after this. Cheers, Tuty @Scentofspice"
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Mar/10

"We call this type of dish bubur ayam (bubur=porridge ; ayam=chicken). Wow, the broth must be fragrant with that much garlic. It's the ultimate comfort food for me. Better for the soul than chicken soup..."
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Mar/10

"Maangchi, The fruit you were "sneaking in" is probably young annato/achiote fruit. The seeds are used for food coloring in Mexico, Central American, South American & some Caribbean countries. It's also used in the Philippines to make Pancit Palabok. BTW, I would feel good sitting next to the lady statue as well :) Thanks for sharing the memories. Tuty @Scentofspice.com"
in Scenes from Costa Rica — Mar/10

"Maangchi, I really like looking at "real people"'s food. They're hearty and non pretentious. The mango crepes looks really good but I also would love to taste all of the rice platters."
in Costa Rican Food I ate — Feb/10

"What a lovely soup. I'd love to taste it..."
in Ground soybean stew (Kongbiji-jjigae) — Feb/10

"How neat... Perhaps, you can have a meet-up in Paris ;-)"
in David Lebovitz — Feb/10