Reviewed: Feb. 25, 2012

I did not have Korean chile bean paste and didnt think to substitute red pepper flakes. I did have black bean paste and used it. I added a large onion and some sesame oil. My family loved it.

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Reviewer:

TammyLynn

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA

Living In: Saylorsburg, Pennsylvania, USA

Reviewed: Jan. 29, 2012

These were absolutely delicious. I couldnt find the chile paste so I looked up a substitute, red pepper flakes, and it was still great. So I bet it could only be better with the paste. I had the pork chops with the kikkoman sponsored fried rice recipe on this site, which was also great.

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Reviewer:

mariahsimone

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Scottsboro, Alabama, USA

Reviewed: Jan. 26, 2012

This was great! We used low sodium soy sauce and chicken broth due to a lot of people saying it was salty. My mom loved it so much she had two pork chops. We served it with brown rice and broccoli. We will make this again.

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Reviewer:

Kim_C

Cooking Level: Expert

Home Town: Carmel, Indiana, USA

Reviewed: Mar. 19, 2011

5 star w/ suggestions from others. Here's how to take a 4 star & make it 5 star: (1) use 1/2 c. low sodium chicken broth; (2) sub Ponzu (seasoned soy sauce) for soy sauce. Ponzu had 400mg sodium / svg, lite tarmari has 700 mg sodium and regular soy sauce has 900+mg sodium. That's it. Has a GREAT flavor, pork chops shredded apart and are neighbors at the condo wanted to know what smelled so good. We served over Jasmine rice with stir fried mixed veggies. The "zucchini and onion stir fry" recipe from this site is really good with this too. Thanks for sharing. We had to find the Korean chile paste at a local Asian market since Whole Foods, Earthfare and local Ingles didn't have it but it was worth the hunt to get it!

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Reviewer:

Reviewed: Jun. 14, 2010

Yummo! I did these in the slow cooker with a big ol' pack of pork chops from Costco; great! No changes to the recipe and will make it again as is.

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Reviewer:

lynn

Reviewed: Dec. 13, 2009

I also did the 2/3 broth and 1/3 soy sauce and i also tripled the hot sauce because i love the korean hot paste. This dish came out soooo great i ate it for 2 days straight. It was so tender and flavorful i love it.

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Reviewer:

Nancy

Reviewed: Feb. 27, 2009

Like the other postings, this was just too salty. I used low sodium soy sauce and even added sugar. Not a recipe I will try again.

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7 users found this review helpful

Reviewer:

howly72

Reviewed: May 8, 2008

Yum! I am always looking for korean flavered dishes to serve to my korean husband..This was easy and delish! I followed the recipe to a tee except that i added a splash of sesame oil. My husband even asked to take the left ivers for lunch the next day =)

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Reviewer:

Cyndi

Reviewed: Feb. 4, 2008

Much too dry

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Reviewer:

Reviewed: Dec. 19, 2007

This was ok. The flavor was pretty good, but it was salty. I think the sauce would have been better as a stir fry sauce instead of a slow cooker recipe. I just thought the soy overpowered the meat.

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7 users found this review helpful