This tasted all right; considering the amount of work it took to make, it should have been fantastic, but was only "meh." The same sort of flavor and comfort can be gained from chicken noodle soup, which is less fussy to make.

Reviewed On: Nov. 4, 2009

My Korean sister-in-law gave this dish her stamp of approval and my husband practically inhaled it, so this is definitely going to be reappearing on our table. I had a little extra meat than called for, so ended up doubling the marinade. While I didn't do it this time around, I may omit the salt next time. I really liked the addition of the carrots. They added a welcome bit of color and flavor to the dish--and weren't mushy at all. Adding more green onions would also be a nice touch in terms of color. My sister-in-law stir fries this dish, which may be a good option for days when it's too cold to barbecue! I served the Bulgolgi with rice and Kimchi.

Reviewed On: Oct. 12, 2009

This was a huge hit with my family. It was spicy, but not too spicy and had a wonderfully rich flavor. I used frozen okra, since that's all I could find locally and it worked out great. Others have mentioned boiling the okra. I sauteed mine for a good 20 minutes or so, until it wasn't sticky. Because I was feeling lazy, I used a rotisserie chicken and stock I had on hand. I think I'd like to add shrimp to this the next time around! This recipe is going into the "keepers" file!

Reviewed On: Oct. 12, 2009