- Kim's Cooking Now!'s rating
- Reviewed on Mar 2nd 2016
I haven't been this excited about a recipe in a long time . . . we LOVED this! I used a flank steak that I had in the freezer - and sliced it across the grain while it was still slightly frozen to get really thin strips of beef. The only other change I made was using regular crushed red pepper, and increased it to 1/2 tsp (as I figured the Korean stuff was probably spicier than regular). It turned out to die for! My kids didn't complain (which meant that they liked it . . . heaven forbid I'd get a compliment), and they even went for seconds. I served this with Jasmine rice and an orange salad for dessert. Seriously, delicious!