7 replies to this topic

[Darterboy]

Made this for dinner last night. Very spicy. Very good. Very easy once you've sourced the Korean red pepper flakes and paste.I followed this Dwaejigogibokkeum recipeYes, I'm aware of how shamefully dusty my table is. The family insisted eating in front of the TV and I was in a hurry.Had leftovers for breakfast on flour tortillas w/ rice, shredded lettuce, green onion and shriracha. Make this immediately.

Edited by Darterboy, 27 February 2013 - 08:51 AM.

[BrewGirl]

Yummm...use sticky rice instead of white rice and that makes it better! We'll pad ours with kimchi and bean sprouts too.

[Mya]

whoa Jen sighting!

[BrewGirl]

Always lurking....

[Beejus McReejus]

That looks awesome! I think I will try a variant of that recipe tonight with chicken, and without the heat (so the wife and kids can dig it).

[Beejus McReejus]

I hooked this up tonight, splitting the veggies/spices half with chicken and half pork (country ribs instead of belly, it was on sale). The chicken was good, but le pr0k was awesome! It didn't quite have the same texture as the picture since I cut out a good portion of the chili paste, so I added additional brown sugar and soy sauce. This was definitely the best Asian dish I have ever made, it tasted like I ordered take-out. I have made things similar to this quite a few times in the past, but never had that great flavor the restaurants have. I think the fresh ginger and sesame oil really helped bring everything together.Thanks for the inspiration!

[positiveContact]

what are you guys using for hot pepper paste? I have some thai recipes but no korean ones.

[Darterboy]

Gochujang. Available at any Asian market that has a Korean section.