So the verdict is that Tak Toritang is super declicious and we will definitely be making it again, but gochujang has to be handled with care. Here's a (not so great) picture!
Friday, May 1, 2009
Fire in the hole!!
I made Tak Toritang! It was super easy to make and is SOOO good, but bless those sweet Korean women who told me to take it easy on the gochujang! I only used barely half of what the recipe called for and it was just at the limit of what our mouths can handle. If I had used the whole 3 tablespoons I would have had smoke coming out of my ears!! I can't comprehend anyone being able to eat the recipe with 3 tablespoons in it!!
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6 comments:
Awesome! I was waiting for the review and maybe youll just have to send me the HOT pepper! Or can I skip it you think Im sooo not a hot food persone!
I really think it might be OK even without the gochujang in it. It tasted kind of like really spicy teriyaki chicken. If you left out all or most of the gochujang it might just be like a teriyaki sauce.
With half the gochujang it wasn't overpoweringly hot. Right on the edge of overpowering, but still tolerable! I don't have much tolerance for really spicy food and I did OK with it, although I make it again I might cut back on it even a little bit more. It calls for 3 tablespoons and this time I used about one and a half. Next time I might try it with one tablespoon.
It's definitely worth trying though! My tummy is happy! :)
Mmmmm... sounds good. We love spicy! Do you think regular grocery stores carry it? Of course, this is the perfect excuse for visiting an Asian market! I haven't done that yet...
Thanks for sharing the recipe. If you don't really tolerate spicy, do you have dwenjang (Korean soybean paste)? Not spicy and a lot of Korean recipes use it.
That looks great! Yum! I was just looking at my feedjit on my blog and got a hit from Korea - made me think of you right away. :)
Tracie, go to the Korean market, it's fun! :)
Kristalina, I haven't tried the soybean paste. Thanks for the suggestion, I think I'll try it!
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