Reviewed: Jun. 21, 2009

This tasted almost like the kind I've had at the restaurants. Very easy and tasty!

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emh109

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Reviewed: Apr. 2, 2009

Added a bit more sugar and omitted the red pepper. Served with mandarin oranges and rice noodles on the salad.

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Connie

Cooking Level: Expert

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Reviewed: Mar. 9, 2009

This came out just the way my mom used to make it. This salad goes so well with steak and rice.

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SarahChoi

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Reviewed: Jan. 24, 2009

I served the dressing over rice noodles and added shrimp. My daughters loved it but it is spicy. Yum!!!

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Meggie Joel

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Reviewed: Jan. 4, 2009

This salad is generally eaten with Korean BBQ meat. This recipe is a perfect dressing, better than I've had at most Korean BBQ restaurants and I got rave reviews from my friends on this dressing when I made it for our Korean BBQ dinner at home. Even my Korean mother asked me how to make it. Make double and save the rest in tupperware and you can use it as dressing on regular salads for later.

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parkerbu77

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Reviewed: Nov. 20, 2008

I thought this tasted familiar to Japanese restaurant salads I've had before. My husband is Korean, and he didn't recognize this dish. His response was "Korean's have salad?!" Fresh salad is uncommon, because Koreans usually have some pickled vegetables (I.e. Kim Chi or other pan chon) at every meal.

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TripleL

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Reviewed: Nov. 12, 2008

Great recipe! I used a very scant tablespoon of the peppers because I thought it might be too hot. Simple and really delicious. I'll be making it again - would you believe tonight?

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pennyg

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Reviewed: Sep. 18, 2008

Tastes just like the stuff at the restaurant! Thanks for the great recipe!

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2008

This side served in most Korean restaurants - particularly if you are grilling - is one of my favorites. Our 'go to' Korean joint in Seattle - Blue Ginger - makes it spiked with sea salt in addition to the soy sauce which makes it extra tasty. We've made this several times at home, but the Mrs. and I don't agree on level of salt content needed. I'm always trying to sneak an extra bit in when she's not looking ;)

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ieetcows

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 31, 2008

THIS IS ALSO REALLY GOOD OVER BROWN STICKEY RICE AND SOME BANANA PEPPERS ADDED TO THE SALAD MIXTURE:)

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michelle

Cooking Level: Intermediate

Living In: Taylor, Michigan, USA

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Reviewed: Apr. 30, 2008

I made this recipe for a bridal shower and everyone loved it. I used one head of iceberg lettuce, 1 bag of rice noodles, and one shredded cabbage and broccoli bag for the salad and made the dressing with rice vinager. Thanks for the great recipe!

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Reviewer:

tawneycook1

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Mar. 23, 2008

I served this with the funinthesun's Korean BBQ Short Ribs, it was perfect! I only used about 1 tsp of red pepper flakes, and it was mildly spicy. Our dinner guests were blown away by how good it was. Definitely a keeper! funinthesun: keep the recipes coming, thanks.

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