Loved it! The flavor was perfect. I prefer using ground meat (beef or pork) for this.
This was a really outstanding recipe which I can't wait to make again! I changed a few ingredients - I'd highly recommend using kochujang (Korean chilli paste), kochugaru (Korean red pepper powder) and most importantly the sweet potato starch noodles which are synonymous with japchae or chapchae and have quite a different texture to bean thread noodles. The result was great flavour and texture and a really addictive eat - thanks for posting!
I was just going to post this recipe when I saw it here. I got it from a Korean cooking class my adoption (my daughter was adopted from Korea) agency had. It is wonderful. I usually either make my own bulgoki for the meat or for a faster dinner use pre-made from my local Korean market. The sauce is the best and my Exchange student from Korea said it tasted just like her mom's! P.S. The carrot and green onion should read 1 cup of each.
Easy prep. used Udon noodles, which went quite well with the vegetables, and sauce. We enjoyed this. thanks for posting
My daughter really liked this. I had to make some substitutions for what I had on hand. I used red pepper, gr onions, carrots, broccoli, and frozen spinach for my veggies. I also used a thicker type chinese noodle. As we are trying to cut down on our meat consumption, I used tofu in place of the meat and followed the instructions for marinating and cooking. This turned out really well and was quite easy to make. It also makes a lot of food, which is great for leftovers. Thanks for the recipe.