Comments on: Dak Bulgogi (Korean BBQ Chicken)

By: kevin

kevin — Sun, 22 Jun 2014 13:45:55 +0000

Esta Kronberg: If you have a Chinese style chili bean paste you could try that or use a chili sauce like sriracha or sambal oelek which will give you the heat but not the flavour. If you go with the chili sauce option you will not need as much, just add some until you get the desired level of heat.

By: Esta Kronberg

Esta Kronberg — Sun, 22 Jun 2014 13:41:03 +0000

Any substitution for the Korean paste? Recipe looks great…may take some time to get the paste.I love that your recipes are so simple but full of flavor

By: kevin

kevin — Sun, 30 Mar 2014 18:32:46 +0000

D D: Yes, just cut back on the chili bean paste to cut bcck on the heat. Enjoy!

By: D D

D D — Sat, 29 Mar 2014 13:25:18 +0000

I was wondering… If i want to cut the heat (my family doesn't do spicy), do I just cut out the spicy paste? Should I substitute another ingredient instead to bring out more flavor? Thanks!

By: Rebecca Pulmano

Rebecca Pulmano — Tue, 04 Sep 2012 02:18:49 +0000

Holy deliciousness!

I fell in love with Pork Bulgoki many years ago, but the pork they use in restaurants is too fatty to eat often. If chicken is offered, the flavors never compare. I stumbled across this recipe while looking for a korean style chicken marinade. I didn't feel like making an extra stop to get an asian pear (I already had the red pepper paste from another recipe), so I used a regular pear - peeled. Instead of grating it and the onion I just pureed the whole mess (minus the green onion and sesame seeds which I added later.) I marinated the chicken for two hours, and then we cooked it on the BBQ. (The charred flavor is a must!) I served it in lettuce to wrap it, brown rice and a few Korean inspired sides.

This was beyond yummylicious! I can't wait to make it again, and I hopped on here immediately because I could not wait to thank you for sharing this amazing recipe!

By: bytemyfoot

bytemyfoot — Wed, 11 Jul 2012 00:00:04 +0000

Just made this for dinner. Very tasty!

By: sokeleng

sokeleng — Sat, 04 Feb 2012 08:08:30 +0000

Tried this in Korean restaurant before, husband and kids ask for this dish almost every week! Best to marinate for a while ( roughly 5-6 hours) and I added a little sesame oil, mince ginge, Maggi sauce and a bit more spicy sauce. Recently cook this for pot luck party, chicken disappeared real fast!

Thanks for sharing this great recipe.

Lisa
http://www.bakingfrenzy.com

By: catering Fort Lauderdale

catering Fort Lauderdale — Thu, 28 Jul 2011 07:13:09 +0000

It is true that most Korean dishes are spicy and they usually pair their food with rice, rice crackers or an acidic component to create balanced dishes. You can also use this recipe for creating a fried rice meal. Adding bell peppers will give it texture.

By: web design

web design — Thu, 08 Apr 2010 17:51:05 +0000

I had no idea something like that existed but it must be tasty. Thanks for posting so many Korean recipes, they're all so delicious and spicy. I love spicy food.

By: Anonymous

Anonymous — Thu, 04 Mar 2010 16:17:46 +0000

Thanks to Zook the Cook I have now found your wonderful blog! It's rare to find a blog that causes you to say, "I want to make that, and that and that one too". I have become a follower and am looking forward to seeing what your next creation will be. Cheers!