This recipe is phenomenal! Im not usually one who likes to combine fruit and meat but in this particular instance, the combination of flavors was absoutely delicious. All in all, it tasted like authentic Korean Bulgogi/Pul-Kogi from a restaurant. Thinly sliced meat like that is called for in the recipe can be difficult to find; I suggest going to your local supermarket butcher and buy fresh sirloin there and have them slice it thin for you, free of charge. The thinness of the meat is very important in this recipe; too thick and its just not the same. Also if you are using a pan, dont stir the meat around too much. When you initially place the meat in the pan, let it sizzle for a bit and get a nice brown color and then flip the pieces over to sizzle on the reverse side. Serve with rice and fresh Kimchee and voila...an absolutely delicious, incomparable dinner that will wow everyone!

Reviewed On: Aug. 31, 2008

For what it is, I give it 5 stars! However, I was expecting the dish to be similar to Chow Mein and it was actually not. Even so, this recipe was very very good. I used Shin Ramen (Ramen noodles carried by Asian Grocers) and added shrimp and it was soooo good. I will definitley make this dish again!

Reviewed On: Jul. 19, 2008

These meatballs are stellar! I rated them 4 stars because they needed more seasoning but overall these were delicious! The leftover meatballs freeze really well and are super easy to heat up and use in Spaghetti, Lasagna, Meatball subs, or even just a quick snack!

Reviewed On: Jul. 17, 2008