7 Comments
Jul 1, 2023·edited Jul 1, 2023Liked by Maangchi

Wow outstanding video and great recipes are you selling any cook. books to buy ???? Keep up the great videos on this site and thanks again for your ideas on how to make these dishes easier stay safe. Two thumps up.

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Jul 3, 2023Liked by Maangchi

I can’t wait to try your spicy tuna stew ssam recommendation, Maangchi! Also, to Brian who did Pride-themed bibimbap, genius! The blue egg, the purple red onions, all the tasty and colorful foods together, wow 🤩 I gotta try that out 🏳️‍🌈🏳️‍⚧️🩷

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Jul 3, 2023Liked by Maangchi

Happy July 4th🇺🇸 Maangchi! Thank you for sharing the recipes and the update about your readers’ comments which are very interesting and inspiring to me!

Have a wonderful and safe summer!

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Jul 2, 2023Liked by Maangchi

Already tried the sandwich. I was great. Never thought to use potatoes!

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Jul 2, 2023Liked by Maangchi

Happy Summer Season. Always nice to receive an update and The Karl dress would be exquisite on you. Bye for now, until August, Enjoy Everything 🌴💕🌟🌸🌟

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Jul 1, 2023Liked by Maangchi

Thanks for your news!

You look far prettier than the dress you are standing next to!

I’m intrigued by the different kinds of aster/chrysanthemum plants/flowers you cook with. It’s hard to know which kind to plant in my garden for best health and flavor when I cook with them.

Maybe you can discuss this a little, with some more details, in a future post?

Thank you so much 😊 ❤️

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I have a question related to the mung bean jelly you served as banchan at the dinner you photographed. It might be odd one... I am reading up on the traditions related to 도깨비 (goblins) and saw that they are believed to find buckwheat jelly irresistible. What form of of jelly is set out for them during rituals? Is it savory like the banchan you shared, or a sweet jelly more like 양갱?

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