Comments on: Marinated Beef (Bulgogi in Korean) -Instant sauce version

By: Cece

Cece — Thu, 01 Jul 2010 22:53:54 +0000

Hi, i found this recipe to make Korean BBQ pork. Can I use the fermented red pepper paste to make the daeji bulgogi? Thank you.

By: Richard A. Swain

Richard A. Swain — Tue, 20 Oct 2009 16:39:27 +0000

Where can I but this Baekseol at?

By: frank

frank — Tue, 21 Jul 2009 18:25:20 +0000

@blia

I know this is long after you posted and you may never see this but for the benefit of others…

if the sauce is too sweet, you can always add additional soy sauce and maybe some of your own particularly liked spices to tone down the sweetness.

By: blia

blia — Sat, 29 Mar 2008 22:15:00 +0000

Hi! I LOVE your website.
I tried this sauce a couple of years ago & it tasted too sweet for me! I’m looking forward to trying your natural sauce version

Also, I was wondering if you could post up more side dish recipes such as:
anchovies, spinach, fish cake, potatoes, etc. Whenever I go to a Korean restaurant, I eat these more than I do the main dish.

Thanks again!

By: Clar

Clar — Tue, 25 Mar 2008 04:05:12 +0000

Hi, I chance upon your site while looking for Korean steam eggs. It’s not exactly what I was looking for but I’m totally impressed with your site. Now I’m looking at bulgogi and definitely going to do this with wrapped rice paper and with the instant sauce.

Thanks for sharing.