tweewin's comments

"I didn't have bean paste. Only used 1 cup of flour, 1 cup of water, flax seeds, and a bit of sugar. Came out perfect. You don't have to follow the recipe to the exact T to get pajeon to be correct. Just make sure you use non-stick pan and oil when pan frying it. =)"
in Pajeon (Green onion pancake) — Jan/15

"Yes, I've been using this recipe 5 times now, and all those times, I soaked the napa cabbage in salt water and turn out great! Maangchi soaks in salt water, too, because that's where I got that process from. x)"
in Easy kimchi — Aug/12

"Anyonghaseyo, Maangchi-ssi! I've been making kimchi using this recipe of yours 5 times now, after discovering your site last summer. I'm very grateful for you sharing your wisdom in the kitchen with the rest of us! My 1st and 2nd batch of kimchi were excellent! Not sour, just how I like it. My 3rd through 5th batch of kimchi, still alright, but they are SOUR (no spoiled, but too sour). I don't remember that I did anything differently because I used measuring cups, so it's about the same process each of those times. I put them out 1.5 days each of those times, so I don't know what is making my kimchi so sour this time around. My friends & family love it, but I want that not-too-sour kimchi back, haha. I'm afraid if I leave it out just for 1 day, it may not "ripen" enough. I originally thought 2 days is too much, so I've always stuck with 1.5 days. Help, please! Kamsahamnda!"
in Easy kimchi — Aug/12

"Yeah, the dough for me was tough, also. I think it's not supposed to be all purpose flour. =|"
in Baked sweet pastry (Manju) — Dec/11

"Okay, so I've finally finished making them just now. The cooked dough turned out the be tough (not too much, but it's not soft like the ones I've had at a bakery). Is there anything I can do to fix it? I followed your directions word for word. =(("
in Baked sweet pastry (Manju) — Dec/11

"*whew!* Thank you for that confirmation! =D I roasted them, and they have darker coloration than your roasted sesame seeds, so I didn't know. =\ I'm kind of worried that they will be burnt if I bake them for 35-40 minutes on the pastry. Do you recommend putting the sesame seeds on, in the last 5 minutes of baking instead of at the beginning? =?"
in Baked sweet pastry (Manju) — Dec/11

"Maangchi-ssi! I just roasted my sesame seeds. Is that wrong? Should I be using non-roasted sesame seeds? =( I thought you are using roasted seeds, but in the video, it looks non-roasted. Please clarify, thank you much! :) Happy holidays!!!"
in Baked sweet pastry (Manju) — Dec/11

"I feel in love with Korean food when I tried it out the first time with the stone pot bibimbap. It's a tried and true dish that never fails. I'm glad to have found your Web site to learn how to cook splendidly, delicious Korean food. I'm going down your recipe index to try out at least each one once! Thank you for your gift to the world! =D"
in Win a Korean cooking startup kit from CJ — Dec/11

"Maybe you should use the stock base that comes with the buckwheat noodles? I'm sure (but you should check the package anyways) that it doesn't have real anchovies in it. Good luck! =)"
in Mul-naengmyeon (Korean cold noodles in chilled broth) 물냉면 — Aug/11

"Hi Maangchi-ssi! I discovered your site last week trying to improve my yubuchobap-making skills and boy am I glad to have found you! =) I'm totally not a chef in any shape or form but your recipes are easy for me to follow (thank you)! I have a Korean boyfriend who cooks very well and I will try to impress him and his mother) with your recipes (wish me luck!). ^.^" I need some clarification for this recipe about the red pepper flakes. Do I need to buy it from a Korean grocery store or will American pepper flakes suffice (I noticed the flakes you used here are more fine than American flakes)? Would it make a difference if I use American flakes? Kamsahamnida!"
in Kkakdugi (Cubed radish kimchi) — Aug/11