Hello Maangchi's happy April fools day to you to .hope your days is going well take care of your self and family's health in life is good for you. Thanks for the new recipes love them all take care everyday amen amen. Life is great. Two thumps up.
Happy spring from Taos, New Mexico! I made some new raised beds for my garden. Im going to have to include mustard green to my list of vegetables to grow. Thank you Maangchi for your letter and recipes. The mustard green Kim chee looks incredible. I haven't had it since I was young. I think my mother made it. Always enjoying your post and letters. You make korean food easy to make and authentic.
Happy Spring to you all in the Northern Hemisphere 🌸🌱! Here, in South Africa (Southern Hemisphere) we are enjoying the cool Autumn weather after a very hot summer! Thank you for all the effort and hard work you put into sharing your love for Korean cuisine and culture with the world. I look forward to every new video you upload and most especially, your lovely monthly newsletter. Sending you lots of love from SA. ❤️🇿🇦
Thank you for featuring my meal on your newsletter! Every time I'm acknowledged by you is so special. I appreciate all your stories and recipes you've shared, and I love making my own memories with your recipes. Thanks for everything! <3
Thanks to your recipe for hotteok. I had the honor of making some for Grand Master Haeng Ung Lee and his wife and they loved it. Thank you and my family use your book almost daily for recipes.
It’s very pleasant to read your newsletter on such a beautiful day here in Midwest. As always, I like your delicious recipes today and the shared story. I’m so sorry to hear that Sim has passed away during COVID. I’m inspired by your delicate heart to share your best recipes with us. I’m thinking of making this mustard green kimchi this weekend. Just a perfect timing to make it during the spring break! Thank you so much Maangchi again, as always, have a wonderful weekend! ❤️🙏
I love your newsletters! It’s the one email I really look forward to reading, I have been following your recipes since I moved out of home into my own place and you inspired me to try so many new types of food and really expanded my palette! Thank you 😊
Hi, would you know where I can purchase cuttlefish or squid paste. In the recipe the prepared paste (bag) is used to add daikon for a riff off turnip cake, but much easier! Thanks.
I made Gat-Kimchi for the first time and it is now my favourite side dish. Sometimes I just put a little in a bowl and eat it as a snack on its own. Thank-you for this recipe! I love watching your videos. I always feel inspired and excited to try new recipes after watching you cooking with such love for Korean food.
Thank you for all of your content! I can't tell you how much I appreciate being able to learn the proper cooking of Korean cuisine! When I go to my little Korean mart to prep for a meal or to make kimchi and ask if they stock certain ingredients, the owner always asks what I am making, I tell him and it always makes him smile and is so impressed that this old American lady is cooking and enjoying Korean food! And it's all because of you, Maangchi! Thank you and Happy Spring!
Hi Maangchi, Thank you so much for your recipes. I just made a batch of Napa cabbage kimchi. I know it is a bit late in the season. My variant to your recipe is to ferment the kimchi for a week or more before jarring it. This batch turned out very well and is probably the best that I have ever made. It made 7 quart jars. I really like your blog and videos. I want to give some of the dishes above a try.
Hello Maangchi's happy April fools day to you to .hope your days is going well take care of your self and family's health in life is good for you. Thanks for the new recipes love them all take care everyday amen amen. Life is great. Two thumps up.
Because of you I sought out seeds for Dolsan gat and will grow it in my garden this year!!
Happy spring from Taos, New Mexico! I made some new raised beds for my garden. Im going to have to include mustard green to my list of vegetables to grow. Thank you Maangchi for your letter and recipes. The mustard green Kim chee looks incredible. I haven't had it since I was young. I think my mother made it. Always enjoying your post and letters. You make korean food easy to make and authentic.
Happy Spring to you all in the Northern Hemisphere 🌸🌱! Here, in South Africa (Southern Hemisphere) we are enjoying the cool Autumn weather after a very hot summer! Thank you for all the effort and hard work you put into sharing your love for Korean cuisine and culture with the world. I look forward to every new video you upload and most especially, your lovely monthly newsletter. Sending you lots of love from SA. ❤️🇿🇦
Happy spring for everyone!
Thank you for featuring my meal on your newsletter! Every time I'm acknowledged by you is so special. I appreciate all your stories and recipes you've shared, and I love making my own memories with your recipes. Thanks for everything! <3
Thanks to your recipe for hotteok. I had the honor of making some for Grand Master Haeng Ung Lee and his wife and they loved it. Thank you and my family use your book almost daily for recipes.
Regards from central Europe! Thanx a lot for inspiration. Kimchi rules, although very little bunch stays for me in our home...:-)
It’s very pleasant to read your newsletter on such a beautiful day here in Midwest. As always, I like your delicious recipes today and the shared story. I’m so sorry to hear that Sim has passed away during COVID. I’m inspired by your delicate heart to share your best recipes with us. I’m thinking of making this mustard green kimchi this weekend. Just a perfect timing to make it during the spring break! Thank you so much Maangchi again, as always, have a wonderful weekend! ❤️🙏
I love your newsletters! It’s the one email I really look forward to reading, I have been following your recipes since I moved out of home into my own place and you inspired me to try so many new types of food and really expanded my palette! Thank you 😊
Hi, would you know where I can purchase cuttlefish or squid paste. In the recipe the prepared paste (bag) is used to add daikon for a riff off turnip cake, but much easier! Thanks.
I made Gat-Kimchi for the first time and it is now my favourite side dish. Sometimes I just put a little in a bowl and eat it as a snack on its own. Thank-you for this recipe! I love watching your videos. I always feel inspired and excited to try new recipes after watching you cooking with such love for Korean food.
Thank you for all of your content! I can't tell you how much I appreciate being able to learn the proper cooking of Korean cuisine! When I go to my little Korean mart to prep for a meal or to make kimchi and ask if they stock certain ingredients, the owner always asks what I am making, I tell him and it always makes him smile and is so impressed that this old American lady is cooking and enjoying Korean food! And it's all because of you, Maangchi! Thank you and Happy Spring!
Hi Maangchi, Thank you so much for your recipes. I just made a batch of Napa cabbage kimchi. I know it is a bit late in the season. My variant to your recipe is to ferment the kimchi for a week or more before jarring it. This batch turned out very well and is probably the best that I have ever made. It made 7 quart jars. I really like your blog and videos. I want to give some of the dishes above a try.
Happy spring y’all!! 🌸