Reviewed: Mar. 7, 2012

Made this for dinner, substituted cayenne pepper for red pepper flakes and used ½ the amount, I was afraid of it being too spicy. Came out GREAT!!! Will make again as soon as pork tenderloin goes back on sale

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Reviewer:

srwil7

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Houston, Texas, USA

Reviewed: Jan. 18, 2012

I cooked this last night and it was delicious. I had some fresh herbs (mint, coriander and parsley) so I added a bit of each chopped up and had some left over tinned pineapple so I chopped up two rings. Apart from that I followed the recipe but didnt put as much hot pepper paste or chillies and it was nice to eat and left a nice tingle to the mouth after eating it. I will cook this again:-)

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Reviewer:

Lorraine1909

Reviewed: Jan. 11, 2012

This is one of the best international recipes on this site! My children and I absolutely love this! THANK YOU!

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Sep. 20, 2011

Made it for five hungry Korean teenage boys. I followed the recipe, except I used regular white vinegar. They loved it and so did we! Adding to our regular menu.

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Reviewer:

Kathy

Reviewed: Jul. 10, 2011

this is my favorite korean dish! It's so amazing. Now i don't have to wait to go to my mother's house to have it (she's korean) I can make it on my own. Gochujang has such an awesome flavor, i snack on cucumbers and dip it in the gochujang! YUM!!! I hope everyone tries this and enjoys it as much as my family and i do!!

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

Reviewed: Jul. 8, 2011

I think this recipe is very reliable and always has great results. I use allrecipes all the time and I usually have to adjust things here and there but this is one recipe I think works just fine as is.

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Reviewer:

juliek

Reviewed: Jul. 2, 2011

Add to it some grated Korean pear or pear juice and the meat will be even more tender.

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Reviewer:

PASTAPASTA

Reviewed: May 25, 2011

I made these for our annual "hotluck" - our spicy food hotluck, for those wondering. ;) I made this with chicken drumsticks because I figured it would be easier for people to eat and it turned out great. Other than that small change, I kept everything the same. My dish got rave reviews from fellow "hotluckers."

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Reviewer:

IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

Reviewed: May 8, 2011

Halved the recipe, and subbed 3T of Thai red chile sauce. Still plenty spicy! Pork slices (I used tenderloin instead of loin) cooked up in mere minutes. I cooked in batches, sliding done slices under aluminum foil to stay warm. Went well with Spicy Bok Choy in Garlic Sauce and takeout fried rice.

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