Thu 16 Nov 2006
Archived Entry
- Post Date :
- Thursday, Nov 16th, 2006 at 2:54 pm
- Category :
- Recent
Talk to me
Best of MaryEats
Recently
- Flat Iron Ssam, Hosin and Ssamjang
- Someone who has more cookbooks than me
- Kkakduki, Cubed Radish Kimchi Love
- Taco Tuesday meet Hwae Dap Bap Wednesday
- Seattle’s Best Ddokboggie
Categories
- Articles
- Best of maryeats
- Culinary School
- Culinary School Diary
- Korean Food Guide
- Libations
- NW Korean Eats
- Recent
- Recipes
- Travel
Monthly
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
Eats Pics
Food Reads
- Beyond Salmon
Cooking with Amy
david lebovitz
Eat Drink One Woman
eating china
Foodie Fabulous
Kuidaore
Maangchi’s Korean Cooking
Mon Appetit
Rasa Malaysia
Real Thai
She who Eats
The Kitchn
The Perfect Pantry
tokyo food page
Zen Kimchi
Daily Reads
- Apartment Therapy
Cool Hunting
Engadget
Martha Stewart
NY Times Dining
NY Times Fashion
Pink of Perfection
Saucy Magazine
The Moment
Friends
Seoul Life
- Seoul Eats
Seoul Life
Seoul Scene
Seoul Selection
Seoul Style
Seoul Times
The Joong Ang Daily
The Korea Herald
The Korea Times
- Design by Erin Wigger
- This work is licensed under a Creative Commons Attribution, Non Commercial, NoDerivs 2.5 License.
November 17th, 2006 at 3:32 am
It is good to hear that it turned out so well. Wasn’t it too spicy for you?
November 20th, 2006 at 4:28 am
I can also attest that this recipe is great. It gives a bit more of a “soupy/saucy” or “wet” result compared to most restaurant chicken calbi. I like both but this one seems easier on the gut as the spice is spread out through the sauce. This kind of gives the dish a rabogi or ramen/ddok bogi feel to it, and that my friends, is a good thing.