zipurlip2's comments

"Love this recipe, Maangchi! You make everything look so easy to do that I'm not afraid to try. I love chestnut, but found it bothersome to peel. No one every showed me and I didn't think to do it your way. I haven't seen chestnuts in the stores yet, but when I do I'll be sure to cook some up! : D"
in Chestnut cookies (Yul-lan) — Jan/14

"Maangchi, thank you very, very, very much for going through the trouble of figuring out measurements of the ingredients. I know as a greenhorn, I definitely need measurements as I don't trust my so-called instincts. I've had kkakdugi in restaurants and always wondered how they created it. Now, thanks to you, I shall have it in my own home. I still have a large jar of 오징어채 무침 thanks to your recipe."
in Kkakdugi (Cubed radish kimchi) — Jan/14

"This looks so yummy! My daughter, who loves Korean dishes, just moved far away. I wondered, will this keep well w/out refrigeration for about 3 days? If I pack it hot, won't it be like vacuum sealed? I know she would enjoy this, especially after a long hard day, a quick kimpab snack - delicious!"
in Yak-gochujang (Fried gochujang) — Jan/14

"We eat something called 'taegu', a Korean side -dish that looks very much like your 'ojingeochae muchim' and much, much easier to spell! Maybe it's the same thing from a different region? Anyway, I'm so happy to have this recipe, thank you so much. What are some of the names 'chili pepper paste' is sold as? I see quite a few, but they seem to be combined w/garlic and other spices. Yours seem very plain. Thanks again!"
in Seasoned dried shredded squid (Ojingeochae-muchim) — Dec/13

"Thank you very much for this recipe. It's very similar to yokan, Japanese azuki desert. I'm always looking for new ways to use azuki, so this will be the next one I'll try. Just in time for the holidays! ^_^"
in Sweet red bean jelly (Yanggaeng) — Nov/13

"hahaha ..... I'm laughing at myself right now! I wanted to make your dessert for my daughter and at that time you didn't have these instructions, so I ground up my own grains. I knew you said you had it from the freezer section and that it was sorta wet out of the bag, but i couldn't quite figure out how to make it wet and still have flour. I made the dessert and steamed and steamed and steamed it. It was beautiful - to look at, but horrid to eat!!! Now thanks to your instructions I think I can try to make it again w/good results. Thank you for your efforts, Maangchi."
in Short grain rice flour (Mepssalgaru) — Oct/13

"Wow, looks so yummy! Can't wait to try it. I do enjoy things with doenjang - I think it's the same as miso, right?"
in Maekjeok (Doenjang Pork Skewers) — Oct/13

"Thank you for another great recipe!"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Oct/13

"My husband turned out to be a bigger fan of Korean drama than me! His birthday is coming up soon so I'm very happy you posted this recipe. I want to surprise him with it and teach him the name as I sing out: 생일 축하합니다! Thank you for sharing your recipes."
in Seaweed soup with beef (Miyeokguk) — Oct/13

"I don't know much about Korean cooking, but I do know Japaneses and they make a similar salad. If you don't like the sliminess, try dried 'wakame' which is young seaweed. It's tender enough that you don't need to cook it, just rehydrate it a bit."
in Seaweed soup with beef (Miyeokguk) — Oct/13

"FYI: This is an episode of the variety show I mentioned: It is just one of many episodes that had cooking in it. It might be nostalgic for you, but it was definitely an eye-opening show for me! So many delicious food ... however, I don't like the stuffing-the-mouth - that was unappealing. xp"
in Eomukguk (Fish cake soup) — Oct/13

"This reminds me of Japanese oden. I must try it ~ I love soups. In watching Korean dramas I see them eating this and wondered if the folded 'thing' was intestines! Now I know they are fish cakes (so relieved - I don't like innards! xp) I've been watching 'Barefoot Friends' and the last few episodes (about 4 or 5) have been about home cooking, so I'll be seeking them out. Hope you have them made! Thank you for sharing your know how! ^^"
in Eomukguk (Fish cake soup) — Oct/13

"Would be so happy to win this kit! Happier would be winning Maangchi, but guess the kit will have to do! Thanks for this opportunity."
in Win a Korean cooking startup kit from CJ — Nov/11

"Just before New Year, my family pounds sweet rice into mochi just like your grandmother did with our usu/motar and kine/pestle. But this! You make it seem so easy that I'll be trying it out soon! I have a sweetened version of it, but your recipe looks much neater to do. I usually have cornstarch all over the kitchen w/the other! As for left-over (plain) mochi, my family likes it when I broil it in the toaster oven. Make sure to coat the pan's surface w/oil or else there's gonna be trouble. It tastes 'nutty' and is very crunchy on the outside ... yummy~! Thanks for sharing ... :D"
in Injeolmi rice cake — Aug/11

"Maanchi, the kongnamul muchim went so very fast! Everybody loved it. You took the 'scary part' out of preparing this dish that I'm sure to make many times over. I do have a question ... is there a way to 'soften' the flavor of the garlic? I noticed that even with the mincing and sitting under the hot soybeans, they 'talked back' to me after dinner! Would steaming the garlic just a little change the flavor too much? I wanted to one day make this a gathering, but ... ?"
in Soybean sprout side dish (Kongnamul-muchim) — Aug/11