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J-this was sooo GOOD! I loved how easy it was to throw together (10 minutes to slice and chop), and the flavor was superb. I did add just a splash of sesame oil too, for frying. I let it marinate for 1 1/2 hours and I think that overnight would have made the flavor even better, if that's even possible! This will be in regular rotation at my house! Thanks, J! :)
Absolutely super! DH prefers pork bulgogi to beef, and this was exactly what he remembers from Korea.
This is truly an authentic Korean dish. I made this for my very picky Korean dad and he was completely amazed by how good it was. I added a 2 teaspoons of sesame oil (for 2lbs of pork). I think it's really important to add sesame oil to any Korean dish. The ingredients used are what everyday Korean moms make so trust me, if you're looking for a good pork bulgogi this is it.
YUM!!!!!! It was so good!!! My darling husband even liked it and he can be a wimp in the spicy-food-department. I used what I believe was Thai Chili paste (I got it at an Asian market that has all the cuisines kind of mixed together). I also used coarse Korean ground pepper. I used one of those little boneless pork loin roasts and sliced it...then I put it in my food-saver canister (it is supposed to really help to infuse meat with a marinade) and let it "soak" for about 6 hours....OH MY GOD!!!! A real winner!!!!
My boys love this and ask for it every week! I only add a small sprinkle of red pepper flakes our else it is too spicy for my 7 year old. It still is really spicy and we love it!!!
I marinate it overnight and the flavor is FANTASTIC!! My husband LOVES it! Definitely spicy, but we love spicy! I'm making it again tonight (I made it last week) but this week I plan on adding some carrots to it
This recipe is amazing and I will definitely be making it again. I used cubed beef steak instead of pork and it came out perfect!! I used honey instead of sugar. I think the amount of red pepper flakes and paste was perfect, I wouldn't change it. Just enough heat/spice for me and I like spicy/hot food. It wasn't over the top or too much, even my two year old can eat it. But if you do not like spicy foods at all, then it will probably be too much for you and you'd have to adjust accordingly.
I'm African American and I made this for a girls night and my Korean and Asians friends loved it. One of my Korean friends said it was just the way her mother makes it. The Korean store I went to red pepper paste was spelled Gochujang so I had to ask to make sure I had the right thing.
I spent 2 years in Korea and this recipe was great. Only other suggestion I would make is have kimchi with this dish.
My husband spent 2 yrs in Korea and said that this recipe was almost "spot on." We added ginger ale to help balance out the flavors. Also, I had to substitue the red pepper paste with curry paste and the korean red pepper flakes with just red pepper flakes. I reduced the pepper paste and flakes. My husband said that this was really close to what he remembers. Thank you.