Mung bean sprout and cucumber side dish

Sukju-oi-namul 숙주오이나물

This video was made for YouTube’s NextUp program. They asked me to make something that explains my background, my goals, and what I expect to learn from the YouTube Creator’s camp. It’s supposed to be short and reflect my interests and personality, so I chose a simple and delicious mungbean sprout side dish recipe called sukjunamul.

I learned this recipe from my mom. I called her this morning in California to get some of the background behind it, or to get any interesting story relating to the dish.

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I said: “Mom, my next video recipe is sukjunamul. Where did you learn this recipe? Do you have any story relating to sukjunamul?”

My  mom replied: “Oh~, sukjunamul! When I go to a Korean buffet with my friends, I always make bibimbap with sukjujanmul, mushrooms… oh such delicious and healthy food!”

I listened to her story about her buffet choice and with whom she went, but I still didn’t get the answer!

“Mom, mom… that’s not my question! Where did you learn the recipe? Do you remember?”

My mother laughed, and said: “Oh, ho ho, ho! I don’t remember. All over Korea?”

My mom is so cute when she gets older. After hanging up the phone, I felt a little guilty for being rude. I should have been more patient and I should be nicer to her.

I always make my sukjunamul  this way. It’s a simple and easy recipe, and delicious! Just as my mom said, when it’s mixed with a few more vegetables, rice, hot pepper paste, and sesame oil, it’s even more delicious!

Ingredients

(for 2-4 servings):
Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions

  1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put them in a pot and add ½ cup water and ¼ ts salt.
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse in cold water, strain, and set aside.
  5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
  6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
  7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
  8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
  9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
  10. Mix well by hand.
  11. Transfer to a serving bowl and serve with rice.

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73 Comments:

  1. Nukemgreg Gales Ferry, CT joined 12/11
    Posted December 30th, 2011 at 4:45 am | # |

    Got up at 3:30 am to cook this. I added some hot pepper flakes and had it for breakfast. All I can say is Mmmmmmmmmmm! Being from Hawaii there are a lot of Korean take out places there. After ordering your meat (Bulgogi, Kal-bi, Meat Jun….or some combo therein) you could pick two to three side dishes. Besides Mac Salad (a local thing) I would select Cabbage kimchi and bean sprouts.,,your recipe makes me homesick (in a good way)…Thanks…making radish salad tomorrow along with Bulgogi and Mac Salad (just to keep it “local style” …as we say in Hawaii)

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    • OhanaMommii Connecticut joined 3/12
      Posted March 24th, 2012 at 9:35 pm | # |

      Aloha, I am also from Hawaii!! I love this site as it brings home to me flavors I have only been able to get if I go to a restaurant and in CT, there are not too many Korean restaurants.

      This is my favorite side dish and I am going to attempt to make this right now. Wish me luck.

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  2. gmbrown13 joined 6/15
    Posted June 11th, 2015 at 1:35 pm | # |

    Hello! Is it ok to make this a couple of hours before I serve it at a party, or will it not taste as fresh/good? Thanks!

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    • Maangchi New York City joined 8/08
      Posted June 11th, 2015 at 2:06 pm | # |

      Yes, it will be ok up to 1 day in the fridge.

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      • gmbrown13 joined 6/15
        Posted June 11th, 2015 at 2:08 pm | # |

        Ok great! thank you! Its my birthday and for dinner I am using 4 of your recipes!

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  3. aylalao8 Canada joined 7/12
    Posted April 5th, 2013 at 5:16 pm | # |

    The garlic is a bit strong is it ok to cook it for a bit ?

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  4. mokpochica Michigan joined 1/09
    Posted August 30th, 2012 at 9:28 pm | # |

    Yum yum! I made these today with cucumber and they were fantastic. Every other time I have made this side dish I have been out of cucumber. We had a delicious dinner tonight with the radish side dish, mung bean sprouts and a few other things in bibimbap. Everyone was a “clean plate ranger”. We have been working to teach the kids not to waste food and tonight was a total success. It’s not hard to get everyone to clean their plates with your delicious recipes as a guide. :)

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    • Maangchi New York City joined 8/08
      Posted September 1st, 2012 at 11:40 am | # |

      Mungbean sprouts and radish side dish are all healthy and delicious! Reading your description makes my mouth water. : ) I’m glad to hear that all your family love your food. “clean plate ranger” haha, that’s an awesome policy.

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  5. aylalao8 Canada joined 7/12
    Posted July 13th, 2012 at 5:14 pm | # |

    quick question do you need the cucumbers ? sadly i am out of cucumbers but i have zucchini. i it okay not to use the cucumber ?

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    • Maangchi New York City joined 8/08
      Posted July 15th, 2012 at 3:35 pm | # |

      Cucumber is optional. Without using cucumber, it will still be delicious. Zucchini has to be cooked, right?

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  6. phuong joined 3/11
    Posted May 31st, 2012 at 2:31 pm | # |

    Perfect. I have some bean sprouts left from making Vietnamese egg rolls a few days ago. Will make this for dinner tonight. Thank Maangchi!

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  7. HA AUSTRALIA joined 4/12
    Posted April 18th, 2012 at 3:20 am | # |

    hello Maangchi thank you so much for your website that gives alot delicious recipes. I am now in love with one of Korean dish called ssam jang, Will you please teach me how to make it at home? Thank you

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    • Maangchi New York City joined 8/08
      Posted July 15th, 2012 at 3:37 pm | # |

      yes, ssamjang is really good stuff. You can dip any of your fresh vegetables. Check out my grilled beef, samgyeopsal gui (pork belly), LA galbi recipes. You will find ssamjang recipes.

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  8. DominiqueEchard North Carolina joined 5/09
    Posted December 9th, 2011 at 4:27 pm | # |

    H-Mart had a great deal on soybean sprouts that were just gorgeous, so I made this dish with those instead of mung bean sprouts. Also, I didn’t have any cucumber, so I left that out. It is so delicious! Another time I’ll try it your way, Maangchi! I’m on a cooking spree. Right now I’ve got soybean side dish on the stove and am about to make a batch of kimchijeon :D

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  9. harry Whidbey Island, WA joined 12/10
    Posted November 19th, 2011 at 11:46 am | # |

    What is the orange-red garnish you put on top of the mung bean sprouts at the end? I didn’t see it mentioned in the recipe, video or comments. Thanks.

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  10. sparent2010 United States joined 6/11
    Posted June 24th, 2011 at 7:55 pm | # |

    Hi Maangchi,

    This has been a favorite since I was little. My halmoni said the bean sprouts made me so tall. She recently passed and I am glad I was shown your website so I can make a dish I love so much.Do you have the amount of red pepper flake you should use for the spicy version? Or is it just to taste? Thanks!

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  11. lewlegacy Paducah, Kentucky joined 11/10
    Posted June 20th, 2011 at 8:03 pm | # |

    I sprout my own fresh mung beans from seeds, in the kitchen in only 4 days. I am starting a sprout jar tonight and will be trying this recipe by next week and will contribute a photo.

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    • lewlegacy Paducah, Kentucky joined 11/10
      Posted June 20th, 2011 at 8:12 pm | # |
      • Maangchi New York City joined 8/08
        Posted June 21st, 2011 at 10:16 am | # |

        Thank you for the link! I have never grown mungbean sprouts from dried mung beans. Interesting and I’m impressed. Please upload the photos with your description on the forum for my other readers.
        You can create the topic “How to grow mungbean sprouts at home” https://www.maangchi.com/talk/forum/reader-recipes
        Then I can refer people to it. It will be a big help for those who are interested in growing their own mungbean sprouts.

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        • lewlegacy Paducah, Kentucky joined 11/10
          Posted June 25th, 2011 at 10:46 pm | # |

          I made the Sukjunamul following the recipe with my home sprouted mung beans. The practice dish turned out great and I will be making it tomorrow for dinner with friends. After trying the published recipe and liking it, I then decided to try it with more ingredients like those used for the kongnamul muchim. I added a small amount of sugar about 1/2 tsp of hot korean red pepper powder and just about 2 tbsp of soy sauce (i use an alternative soy sauce for my gluten intolerant friends; Braggs Liquid Aminos, a vegetable protein amino that works almost just as soy sauce.) This too was VERY GOOD. You should try a small batch of yours with a bit of sugar, soy sauce and red pepper powder.. Would that then make the dish go by another name? I will upload the mung bean album soon, that would be a great idea!

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          • Maangchi New York City joined 8/08
            Posted June 26th, 2011 at 3:14 pm | # |

            Thank you for your update and sharing your tips with us!

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  12. ylre joined 4/09
    Posted May 23rd, 2011 at 2:27 am | # |

    Yey!!And I have been making use of mungbean sprouts (sukju) as substitute for kungnamol since I can’t find soybean sprouts in my area and failed miserably sprouting them before. I just have to check how you made use of mung bean. Almost everything is done same with kungnamol muchim except for gochukaro and cucumber.

    I will try this soon and see how hubby will like it with the cucumber.

    Cheers for the nextup…hope to see your vids getting better and better. (Like the tons of foods made bcoz of them still aren’t enough proof that your on the right track.)

    P.S. Any plans of going to PHP? :)

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  13. Jtaguchi Honolulu, Hawaii joined 4/11
    Posted May 22nd, 2011 at 10:14 pm | # |

    I made this dish with your “emergency kim chee”. Both came out super. My wife is from Korea and she said it tasted like her mom’s! Thank ou Maangchi for sharing all your terrific recipes!

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  14. happylnuts joined 5/11
    Posted May 16th, 2011 at 1:26 pm | # |

    Wow, Congrats on being chosen for NextUp! I came upon your site by chance and have done two of your receipes (Japchae and Jiajungmyun). Can’t wait to try this simple side dish at home.

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    • Maangchi New York City joined 8/08
      Posted May 16th, 2011 at 10:02 pm | # |

      Great! Let me know how your sukjunamul turns out. Happy cooking! : )

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  15. andrea kim oahu, hawaii joined 6/10
    Posted May 12th, 2011 at 9:29 pm | # |

    Maangchi! You are soo cute! And I think you are one of the best cooks in the world! You are so good at what you do and deserve all the recognition you receive. :D I wish you many more wonderful experiences with food and traveling and life in general. <3

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    • Maangchi New York City joined 8/08
      Posted May 13th, 2011 at 8:50 am | # |

      Thank you very much Andrea! Your good wish makes me really feel warm this morning!

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  16. candy indonesia joined 5/11
    Posted May 9th, 2011 at 7:42 am | # |

    HI MAANGCHI HOW LONG HTE BEAN SPROUT SIDE DISHES CAN KEEP IN THE REFRIGENERATOR AFTER COOKED? THANK YOU SO MUCH

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    • Maangchi New York City joined 8/08
      Posted May 10th, 2011 at 1:01 am | # |

      You can keep it in the fridge for a few days.

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  17. SebZ Montreal, Canada joined 5/11
    Posted May 8th, 2011 at 6:19 pm | # |

    Grats! I’m very proud of you. You’ve come a long way, and I’m sure you still have much more ahead of you.

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    • Maangchi New York City joined 8/08
      Posted May 10th, 2011 at 12:57 am | # |

      “Gratz!” haha, thank you Z!

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  18. meimei50 Wisconsin joined 4/11
    Posted May 8th, 2011 at 8:16 am | # |

    Fantastic news! I am so pleased for you- I hope you enjoy the camp and I so look forward to following you in the coming years. If you have a chance to come to Wisconsin, be sure to try our world-famous wild Ginseng. Thank you so much for all of your wonderful recipes and your videos! Very best wishes and thank you, thank you, thank you! You deserve it!

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    • Maangchi New York City joined 8/08
      Posted May 10th, 2011 at 12:54 am | # |

      Thanks a lot! The wild ginseng sounds interesting!

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  19. sha joined 5/11
    Posted May 7th, 2011 at 11:33 am | # |

    so glad you’re chosen for nextup!! thank you so much for the recipe!! it’s so tasty.
    for how long can sukjunamul and gogumajulgi namul be kept for in the fridge by the way?

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    • Maangchi New York City joined 8/08
      Posted May 10th, 2011 at 12:37 am | # |

      You will have to finish eating it in a few days, otherwise it will go bad.

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  20. oksipak California joined 1/11
    Posted May 4th, 2011 at 9:36 pm | # |

    You know what? I’m sprouting my own Mung Beans. After researching online on how to sprout Mung Beans, it takes about 7 days. So I’ll post the photos from beginning to end dish result. This recipe just looks fantastic! Unfortunately, I have to wait about lucky 7 days. ;)

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    • oksipak California joined 1/11
      Posted May 4th, 2011 at 9:45 pm | # |

      Forgot the most important comment: CONGRATS ON THE NEXTUP YOUTUBE CHALLENGE! Does that also mean you will be making lots more new recipes too? I have a lot of catching up to do in trying all your recipes. That’s a good thing. :)

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      • Maangchi New York City joined 8/08
        Posted May 5th, 2011 at 6:47 am | # |

        Thank you! You are sprouting mung beans? I’m so excited about your mungbean sprouts result! : )

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    • asirsultana Lakewood, WA joined 5/11
      Posted May 5th, 2011 at 4:45 pm | # |

      Where do you get the mung beans to sprout?

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      • oksipak California joined 1/11
        Posted May 7th, 2011 at 11:25 am | # |

        Hello Asirsultana, you can buy them in your Asian market. If I can’t find the Mung Beans in my local Asian store (which is most of the time), then I order via Internet through Hmart.

        It’s sitting on my kitchen counter and today is Day 3 of soaking and I see little sprout-lings showing. 4 more day of soaking and rinsing cycles then I can try the above recipe. :)

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        • Maangchi New York City joined 8/08
          Posted May 10th, 2011 at 12:34 am | # |

          ” Day 3 of soaking and I see little sprout-lings showing.” omg! Congratulations! : )

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        • Cutemom Indonesia joined 3/13
          Posted February 17th, 2014 at 9:40 pm | # |

          Hi, how come it take so long to soak before they sprout?
          Out here in Indonesia, if we forgot to cook our soaked mungbean for more than 10 hrs it will start to sprout already. It took me 3 days to get the long stem sprouts.

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  21. Reinier Rotterdam, The Netherlands joined 2/09
    Posted May 4th, 2011 at 12:49 pm | # |

    Congratulations! Soooo deserved :)

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  22. leahangel Seattle, WA USA joined 9/10
    Posted May 4th, 2011 at 12:05 pm | # |

    Hooray for you Emily!! I’m so excited that you get the opportunity to go to Youtube camp :D It’s going to be fun! Thanks as always for the great videos and recipes. They have truly enriched my life.

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    • Maangchi New York City joined 8/08
      Posted May 5th, 2011 at 6:49 am | # |

      Yes, I always love to learn something new and meet new people. It will be so fun. Thanks a lot!

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  23. Cheonyong Indonesia joined 4/11
    Posted May 4th, 2011 at 4:38 am | # |

    wow…
    maangchi…
    This is Great!
    you are the most kind korean cooks~!
    and I have no doubt about your achivement~!
    I just say…
    ahh, I am so happy to hear this…
    and about the dish…
    I will made this tonight…
    hope I didn’t did any mistake
    :)

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    • Maangchi New York City joined 8/08
      Posted May 5th, 2011 at 6:50 am | # |

      Thank you! I hope your mungbean sprouts side dish turned out good!

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  24. jennykoh Singapore joined 1/10
    Posted May 3rd, 2011 at 9:50 am | # |

    Dear Maangchi,

    I am so happy for you.Congratulations ! I ll always support you…

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    • Maangchi New York City joined 8/08
      Posted May 3rd, 2011 at 6:18 pm | # |

      oh, Jenny! Thank you very much! Say hello to your family!

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  25. dori Hannover, Germany joined 1/10
    Posted May 3rd, 2011 at 3:54 am | # |

    Maangchi, I am so happy for you! Your global cooking show idea is brilliant, and I am sure that all your fans (like me) really wished for you to win!
    I hope you´ll come to Germany! I´m still obsessed with kimchi, and it would be great if you would tell me your opinion of mine :) Even my boyfriend, who doesn´t like spicy food, wished for dakkangjung for his birthday today! You can win over anyone, no wonder you won the contest :D

    Congratulations!!!! :D

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  26. kwonwon singapore joined 2/11
    Posted May 3rd, 2011 at 2:17 am | # |

    Dear Maangchi,

    Congratulations! My school holidays are coming and I will be trying more of your recipes!

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  27. vb38 joined 7/10
    Posted May 2nd, 2011 at 11:58 pm | # |

    Congratulations, Maangchi! U are the best and u totally deserve it!!!!! Just awesome!!!!!!!!!!

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  28. JamieF New Zealand joined 1/11
    Posted May 2nd, 2011 at 6:41 pm | # |

    This is such wonderful news Maangchi! I am really thrilled that you won – you definitely deserve it! I hope NZ is on your list of places to visit because I would love to meet you and have you stay at my house!

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  29. TeteATete joined 5/11
    Posted May 2nd, 2011 at 3:26 pm | # |

    Congratulation Maangchi!!! Best of luck!! :)

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  30. Sylvia joined 9/08
    Posted May 2nd, 2011 at 1:26 pm | # |

    Your sharing goes places you don’t even know about.
    Just this morning I took a container of kongnomulguk to my Korean friend who has a cold/allergy.

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    • Maangchi New York City joined 8/08
      Posted May 2nd, 2011 at 5:35 pm | # |

      see? You are sharing your love through your homemade food with your friend! I love u!

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  31. mokpochica Michigan joined 1/09
    Posted May 2nd, 2011 at 11:25 am | # |

    I’m so happy to hear that you were chosen for NextUp. Yay! You are already having so much success with your goal of sharing Korean food with the world and teaching others that they too can make delicious homemade food. Just think of how many more people you will be able to reach now–and in what new directions this will take you! I’ve definitely experienced a shift in the way I feel about food since I began using your site. When I want to go to a restaurant I think, “I could make that at home and it would be healthier and taste better too”.

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    • Maangchi New York City joined 8/08
      Posted May 2nd, 2011 at 5:39 pm | # |

      ” ..When I want to go to a restaurant I think, “I could make that at home and it would be healthier and taste better too”.” I totally agree with you and your post makes me so happy!

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  32. powerplantop Louisiana joined 6/09
    Posted May 2nd, 2011 at 10:44 am | # |

    You have put so much work into what you are doing its good to see that YT is willing to help you move to the next level.

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  33. Maha Jordan joined 12/10
    Posted May 2nd, 2011 at 8:47 am | # |

    Dear Maangchi:
    I’m extremely happy for you ….. you deserve all the best
    God help & bless you

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  34. soko2usa Minnesota joined 4/09
    Posted May 2nd, 2011 at 8:07 am | # |

    Wow wow wow! Congratulations! I’m so excited for you! And I can’t wait to see what your show will be like!

    I hope you come to Minnesota again – maybe you can meet the Korean lady who cooks Norwegian and she can teach you her potato klub!

    *jumps up and down and cheers for Maangchi!*

    Kerri

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    • Maangchi New York City joined 8/08
      Posted May 2nd, 2011 at 5:46 pm | # |

      ow ow! I miss you Kerri! “..jumps up and down and cheers for Maangchi!* haha!

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