Reviewed: Dec. 11, 2011

Delicious and versatile.

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3 users found this review helpful

Reviewer:

Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

Reviewed: Nov. 22, 2011

this is not really authentic. Koreans sautee all the ingredients seperatly and mix them together at the end.

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4 users found this review helpful

Reviewer:

Irmgard B

Cooking Level: Intermediate

Reviewed: Aug. 12, 2011

Really Good!

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3 users found this review helpful

Reviewer:

jackieo

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

I know there were some negative comments for this recipe, but from my experience, there is no wrong or right way for recipes...I have many Korean friends who make this quite differently-depending on what part of Korea they are from. All of their recipes are good and so is yours! Thank You Chris, for such a great recipe!

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5 users found this review helpful

Reviewer:

Lady Di

Reviewed: Apr. 25, 2011

This was very good. I had never had cellophane noodles before and I am very glad I tried them because they are quite interesting. Overall, very yummy recipe! Will add a little more meat next time.

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5 users found this review helpful

Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Nov. 17, 2010

This recipe as written is okay. Using only the amount of soy sauce called for makes it pretty bland. I added fish sauce and teriyaki sauce, and I'll still probably have to doctor the leftovers.

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6 users found this review helpful

Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Nov. 9, 2010

I'm not much of a meat eater so I substituted pressed tofu, cut into strips, for the beef. Because the tofu absorbs liquid, I had to make twice the amount of marinade. I also substituted mushrooms for the bamboo shoots (not a fan) and rice noodles for the cellophane since that's all my grocery store carried. I've never had Korean food before so I can't vouch for this recipe's authenticity, but it was a tasty alternative to the stirfry dishes I normally make. Will make again.

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7 users found this review helpful

Reviewer:

peebsy weebsy

Cooking Level: Expert

Reviewed: Oct. 31, 2010

This has quickly become a favorite in our household. We use rice noodles, julienned carrots, cabbage, broccoli, and whatever other veggies we have on hand.

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8 users found this review helpful

Reviewer:

KeelyDavison

Reviewed: Oct. 19, 2010

This sounded like it would be really good, but we just couldn't get past the pasty texture of the noodles. Maybe I'll try it with whole wheat linguini if I try this again.

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7 users found this review helpful