Comments on: Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)

By: grace

grace — Thu, 30 Dec 2010 15:34:41 +0000

You can use either but fresh is always best!

By: Denise DeBerardino

Denise DeBerardino — Thu, 30 Dec 2010 14:41:59 +0000

Do you use fresh ginger or powder? I feel like fresh is the answer, but want to do it just right. Looks Amazing!!

By: caroline

caroline — Tue, 08 Jun 2010 04:03:38 +0000

this was sooooooo good! husband and 3 year old loved it as well. gonna make it for my aunt (who thinks she is korean bbq queen) :)

By: Steve

Steve — Sat, 29 May 2010 01:04:21 +0000

Fantastic recipe! I could easily put the chicken in the marinade in the morning and then cook after work – perfect!

By: Debra Samuels

Debra Samuels — Thu, 13 May 2010 01:27:52 +0000

I made the BBQ Chicken from last week’s post for a party with 22 graduate students this past Sunday. It was absolutely delicious. I marinated the chicken thighs in 2 huge plastic zip bags for about 4 hours and then my husband cooked them on the grill. As soon as they were taken off and put on the platter they were set upon and inhaled! I highly recommend this dish. It is easy to make for a crowd and a big hit! I will definitely make it again, and again!
Debra

By: Kevin (Closet Cooking)

Kevin (Closet Cooking) — Wed, 12 May 2010 01:41:56 +0000

Nice way to enjoy some gochujang! The chicken looks really tasty!

By: Cookin' Canuck

Cookin' Canuck — Mon, 10 May 2010 18:06:33 +0000

Fantastic recipe! I could easily put the chicken in the marinade in the morning and then cook after work – perfect!

By: Beyond Kimchee

Beyond Kimchee — Fri, 07 May 2010 10:56:40 +0000

You are right! We, Koreans, don’t measure things when cooking. Your Dak looks delicious.

By: Daniel@ The Food Addicts

Daniel@ The Food Addicts — Fri, 07 May 2010 04:28:30 +0000

Wow this looks easy enough, what if you can wait 8 hours to cook it. :)