Peachez

Alright Maangchi,

It’s been an entire year since Yichibann requested the recipe for this soup! I’ve tried practically most of your recipes on your website; as recent as yesterday, I actually made kimbop…and my friends seem to enjoy it; as oppose to the raw fish sushi…I made a sauce from soy and vineger with sugar and some scallions…for dippin, as well well as chilli sauce and even wasabi…I’m kinda proud of myself, if I must say so. I’ve always enjoyed trying new things. So I am taking this opportunity to thank you for your recipes. My mom even loves it when I prepare Korean meals.

Now what about that galbi tang? I’ve found several recipes for it but would like you to do the video, so that we all have a share in preparing it. I understand that it’s traditionally served at weddings…but since I know that ship has already sailed for me (wink*)..I would very much like to see a demonstration of the recipe. Looking forward to it soon…please don’t let another year pass before we can experience this soup. It sounds so delicious, slow simmering to achieve that wonderful deep broth. Oh and BTW do you have to use Daigon radish, Korean radishes are hard to come by here in New Orleans, even ast Asian markets at times. What other vegatables can be used instead of the Korean/Japanese Daigon?