Update (30/01/2013) : The forum has been deactivated for the time being. If you have any questions, please use comments and questions page.
Have you noticed that I made a forum? (The link is in the menu next to the Archives)
What do you think about having a forum on this blog?
Now you can interact with each other more by sharing information and your love for Korean food. Since I can’t answer everything you ask, hopefully someone who knows better than me can answer for you too.
Here is the link, but you can also click the forum butten near the header. One more thing, you need to register to post in the forums.
http://mykoreankitchen.com/forums
At the moment I have made 6 forum categories (sections), but if you have more suggestions for forum sections, leave me a comment.
Hello Sue,
I went to Toronto and had a bowl of brown rice with red dates on it. The bottom of the rice is “burnt” so that it was crispy in texture.
Do you know the name of this dish?
Thanks and regards,
Lin
Hi Lin,
I know this is a very late reply, that dish you had is called nurungji (누룽지). You probably found out by now.
http://en.wikipedia.org/wiki/Nurungji
I am sure your Korean cooking fans will benefit much from your forum
촉아함니다 ; )
I’ve benefitted so much from your blog… can’t thank you enough. And now a forum – hurray!
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Thanks Kat and beloved for your support and joining the forum.
Simcooks, I don’t know how popular it will be, but having a forum is great already.
I use bbPress, but I don’t know how to install it, my husband did all the work.
Fantastic idea! I need all the interaction with other Korean food addicts I can get!!!
The forum thought crossed my mind before but I didn’t know how to start one. Did you use any specific software to create your forum?
BTW, I’ve just tagged you for a ’5 Things You Don’t Know About Me’ meme. Care to spread this labor of love?
I think that is very cool!