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This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.

Source: Everyday Food, January/February 2004
Total Time Prep Servings



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How would you rate this recipe?
  • Norm
    4 NOV, 2007
    this is more more juicy and better, in my opinion, when made with pork Boston roast, cut up. It is easier to slice it really thin if you partially freeze it first... or just have the butcher slice it wafer thin for you.
    • Brandikiewel
      4 AUG, 2018
      Any chance you attended the Korean Baptist Church, in JC, Norm?
  • Cookingcutie11
    14 JAN, 2010
    This may not be an authentic Korean dish, but it was delicious and spicy! I forgot to add red pepper paste, but the red pepper flakes are plentiful, so I thought the heat was perfect. I served it over white rice with romaine lettuce leaves on the side for stuffing the meat and rice into.
  • Ringpop917
    3 MAR, 2009
    Our Korean family adds red-pepper paste, or kochijung, to this recipe to make it spicy. And you can wrap your meat in red-leaf lettuce for a fresh crunch! You can pick up red-pepper paste at a more specialized Asian grocer. This recipe is very yummy and very quick and easy!!
  • mdhill
    21 NOV, 2007
    We also have been making this recipe for a few years now. Its a sure pleaser! We serve ours over white rice,
  • Norm
    4 NOV, 2007
    this has been a family favorite for many years.

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