Good recipe, however next time I will omit the rice wine vinegar. I felt that it dominated the flavor of the marindade. I only added one tablespoon of crushed red pepper and it was plenty spicy (and I love spicy), and I used one tablespoon of crushed ginger paste in lieu of the fresh ginger root. The Korean hot pepper paste definitely gives it the flavor typical of restaurant style bulgogi. Overall, very tasty, this would be great with chicken or beef as well. Nice flavor.
Was this review helpful?
1 user found this review helpful
Good recipe, however next time I will omit the rice wine vinegar. I felt that it dominated...