Comments on: Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean) http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/ A Practical Guide to Korean Food and Korean Fusion Food Sat, 06 Mar 2010 20:27:12 +1000 http://wordpress.org/?v=abc hourly 1 By: Kon http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/comment-page-1/#comment-13892 Kon Sat, 12 Sep 2009 18:29:59 +0000 http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/#comment-13892 wow I just tried this recipe and it was sooo yummy!! Thanks a lot! I will try more of your recipes these days :) Thanks so much for this great website! wow I just tried this recipe and it was sooo yummy!!
Thanks a lot! I will try more of your recipes these days :)

Thanks so much for this great website!

]]> By: Oz http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/comment-page-1/#comment-6263 Oz Thu, 02 Aug 2007 08:13:27 +0000 http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/#comment-6263 As a person that lives in Korea for more than 2 years and just about to leave in 2 weeks, I can say that I was looking for a recipe for so long and just now got to understand how to translate the hangul writing of this dish to english... :) and so I have found this post along with the recipe for Daktoritang and more. Woooo...I can't wait to try this at home. So far, I tried a few versions of Dagkalbi based on my guesses. Looks like your receipe is the real thing! A true dagkalbi fan! As a person that lives in Korea for more than 2 years and just about to leave in 2 weeks, I can say that I was looking for a recipe for so long and just now got to understand how to translate the hangul writing of this dish to english… :) and so I have found this post along with the recipe for Daktoritang and more. Woooo…I can’t wait to try this at home. So far, I tried a few versions of Dagkalbi based on my guesses. Looks like your receipe is the real thing!

A true dagkalbi fan!

]]> By: dccooksfood http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/comment-page-1/#comment-1659 dccooksfood Mon, 29 Jan 2007 15:52:17 +0000 http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/#comment-1659 Does any one know if Korea has a version of Srirachi sauce? I have found some similar with Red/Yello pepper, but want to see if there is a "condiment" type sauce popular in Korean Cuisine. THX Does any one know if Korea has a version of Srirachi sauce? I have found some similar with Red/Yello pepper, but want to see if there is a “condiment” type sauce popular in Korean Cuisine.

THX

]]> By: SeoulLife.net » Tastes better than it looks http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/comment-page-1/#comment-508 SeoulLife.net » Tastes better than it looks Sun, 17 Dec 2006 13:39:04 +0000 http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/#comment-508 [...] I had the best of intentions, planning to take the camera and go to the nearby park that overlooks a good section of southern Seoul. But I ended up just venturing out briefly to the store and taking a few cheap shots from our window. (You can see them in my Flickr photostream, above.) I’m really not a cold weather person. It proved to be a good excuse to stay inside and try some new recipes. I managed to do a pretty decent version of dak galbi (ë‹­ 갈비) a spicy chicken stir-fry. Thanks to this excellent recipe at My Korean Kitchen. (The food was yummy, but the picture I took turned out blurry so I’m not posting it.) My version wasn’t quite as good as the one at the restaurant in COEX that we regularly go to when we’re craving this. But, it was very good, if I do say so myself. I especially like the flavor from the sesame leaves. When I’ve had this dish before, I noticed that it has a sweeter, deeper flavor—even when it’s made with a lot of spicy gochujang—than a lot of other dishes. I think the sesame leaves are most of what I was tasting. [...] [...] I had the best of intentions, planning to take the camera and go to the nearby park that overlooks a good section of southern Seoul. But I ended up just venturing out briefly to the store and taking a few cheap shots from our window. (You can see them in my Flickr photostream, above.) I’m really not a cold weather person. It proved to be a good excuse to stay inside and try some new recipes. I managed to do a pretty decent version of dak galbi (ë‹­ 갈비) a spicy chicken stir-fry. Thanks to this excellent recipe at My Korean Kitchen. (The food was yummy, but the picture I took turned out blurry so I’m not posting it.) My version wasn’t quite as good as the one at the restaurant in COEX that we regularly go to when we’re craving this. But, it was very good, if I do say so myself. I especially like the flavor from the sesame leaves. When I’ve had this dish before, I noticed that it has a sweeter, deeper flavor—even when it’s made with a lot of spicy gochujang—than a lot of other dishes. I think the sesame leaves are most of what I was tasting. [...]

]]> By: sue http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/comment-page-1/#comment-361 sue Tue, 05 Dec 2006 01:11:20 +0000 http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/#comment-361 Hi lyn, It is good to hear that it turned out really well. :) Hi lyn,

It is good to hear that it turned out really well. :)

]]>