Korean cooking forum topics
Maangchi, I love your you tube post. Your recipes are provide much better results than most korean cook books I’ve used.
I have made about half of the recipes you’ve posted and they’ve all been great. The yulmu kimchi, and I quote my 71 year old dad, “reminds me of korea and your grandmother’s cooking”. Thank you and keep posting (and often).
I do have some request for new recipes, please. Would appreciate it if you would consider posting recipes for the following:
Gae Jang (soy sauce based kind)(it is crab season where I live)
Nabak kimchi (I hope I got the name right: kind of water kimchi)
Shik Hae (dessert rice drink)
Hae Mul Jongol
Oyjie (korean pickles) & oyjie muchim
Thanks for your request. All are accepted and included in the list of my upcoming recipes. I’m too busy to post my recipes very often. I hope you can understand it. I cook everyday, but when it comes to filming video, it takes lots of time and effort.
I’m glad to hear that your father loves the yeolmu kimchi recipe. Be nice to your father. : )
I know your really busy with requests but when you have the time, could you post a boo dae jigae recipe? I made your soondooboo jigae with my sister-in-law the other night and it was delicious!!! Thank you sooo much for your recipes:)
I would love some recipes for school lunches for my son who is in Middle School. Something tasty and nutritious. Thank you for the website. I’ve been making your mandu in big batches and giving it away to everyone. They really like it.
Thanks for sharing your talents.
Please check lunch box (doshirak) category in my recipe section. In each video, I start introducing a side dish recipe and finish with demonstrating how to arrange Korean style doshirak (Korean version of bento box) using a few other side dishes that I have already posted the recipes on my website.
I am going to post another today.
Have a request for you :)
I’m not sure what it’s called and actually I’m not even sure what it is exactly.
I know it’s a side dish. It’s clear gelatin slices (like clear jello). Usually has a soy sauce mixture on it w/ chives and such.
I love it to death and have eaten it often, but I have no idea what it’s called or how to even go about trying to make it.
I think it’s mungbean jelly called “chungpomuk muchim” in Korean: 청포묵 무침 . It is delicious and low calorie food!
I will post the recipe someday, stay tuned!
It’s already posted here:
can you give tips on ways to make your dishes vegetarian?
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