This spicy Korean pork is very good served with rice, kimchi and salad.
My stepson recently came back from serving in Korea, and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian, and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes, the heat was just right for my taste. - 02 Aug 2008 (Review from Allrecipes US | Canada)
Dae Ji Bool Gogi is one of our favorites! I've never been brave enough to try cooking Korean cuisine, but I went for it with this one- such a great recipe. I couldn't find the pepper paste in any store, so I substituted with a Vietnamese chili paste and that was WAY too spicy, the heat overpowered the taste; next time I'll have to find the real stuff for this recipe. This is awesome when served with lettuce leaf and rice. *when we have had this at restaurants it is served with a paste-like condiment- do you know what that is and how to make it? Thanks for delicious authentic Korean Recipes! - 23 Oct 2008 (Review from Allrecipes US | Canada)
Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar, which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe. - 14 Nov 2008 (Review from Allrecipes US | Canada)