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.
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!!
We also have been making this recipe for a few years now. Its a sure pleaser! We serve ours over white rice,
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.