Vibey

Vibey's comments

"Hi Maangchi, I have to tell you what happened last week! I guess I wasn't concentrating at the Asian grocer last week, because I bought wild betel leaves (la lop in Vietnamese) instead of perilla leaves. I only realised when I got home, so decided to go head with the kimchi anyway. It is DELICIOUS! Obviously not like perilla kimchi at all, but delicious nonetheless. We have been enjoying it not just as a side dish, but also to wrap up small morsels of cooked meat. Mmm... SO GOOD. If ever you see wild betel leaves, I thoroughly recommend it!"
in Perilla leaf kimchi (Kkaennip-kimchi) — Mar/15

"You can store noodle dough in the refrigerator for up to a week. It may look a little greyish on the outside, but it's still perfectly good and safe to eat, and the greyness disappears once you start rolling it out."
in Chicken noodle soup from scratch (Dak-kalguksu) — Jul/14

"Maangchi, this is beautiful. Chicken noodle soup makes me emotional too: it's my ultimate comfort food because it reminds me of my mother, and being taken care of. Plus it's so delicious! I have followed in my mother's footsteps, and my children and stepchildren love chicken noodle soup, too. It's the first thing they ask for when it's cold, or when they get sick! I am glad you found the starch trick and will try it. From what I understood, the chewy, bouncy Asian noodles get that special texture from lye water. This can be dangerous to work with (plus not available in many countries because it is illegal). I saw a recipe that replaced the lye water with denatured baking soda, but starch is much easier! Thank you! By the way, I wonder if you have a pressure cooker? I'm a recent convert to them, and one of the things I love best about them is that I can make a delicious stock or broth in just 20 minutes!"
in Chicken noodle soup from scratch (Dak-kalguksu) — Jul/14

"I really wanted to try this but didn't feel like going shopping for ingredients, so I ended up using a tin of red salmon for the fish and... potatoes instead of radish! I wish I'd had the radish, but have to say that potatoes are a classic combination with fish and they worked beautifully in this! A little sweet potato rice (three kinds of carbohydrates in one meal, oh my!), and spinach side dish, and it was just the most delicious, satisfying meal. Like you say: delicious, easy, cheap, healthy. What more can you ask for?"
in Braised Saury (Kkongchi-jorim) — Oct/12

"I already did! That's how I knew it was delicious! :D"
in Sweet potato rice (Goguma-bap) — Oct/12

"So simple, SO delicious. Wish I had some perilla leaf kimchi to go with it, but it was still fantastic on its own. Thanks for another great recipe!"
in Sweet potato rice (Goguma-bap) — Oct/12

"I have a cold and just made this. So delicious and soooo soothing! And your technique for peeling ginger with a spoon is genius!"
in Ginger tea (Saenggangcha) — Jul/12

"Another delicious kimchi, Maangchi! Just made my first batch of this, and it is beautiful fresh. Couldn't find oysters or squid this time, so took the plunge and added some frozen scallops, finely sliced. I hope they will be OK over the coming weeks, but even if it isn't, right now, it's fantastic!"
in Easy kimchi — Apr/12

"Kimchi omelette is an AWESOME idea! Thanks for the tip, Kavanaru! That, and the rice, gets me thinking… kimchi omurice? That would also be fantastic!"
in Easy kimchi — Apr/12

"I made a variation of this today, adding some tiny Chantenay carrots and half a bunch of garlic scapes. It is DELICIOUS. A real delicacy. What I have learned from you, and what's impossible to have unless you're making kimchi at home, is the beauty of freshly made kimchi. Yes - I love fermented kimchi. But when something like this has just been made, crunchy and fresh, it is irresistible! Thank you for another great recipe."
in Kkakdugi (Cubed radish kimchi) — Apr/12

"You can buy vegetarian and vegan "fish" sauce, Peonygirl. Not sure how you'll go in a Korean-specific store, but general Asian markets have it, along with vegetarian and vegan versions of oyster sauce and all other kinds of meat and fish-based goodies."
in Kkakdugi (Cubed radish kimchi) — Apr/12