We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb) without changing the marinade amount. We found the dish well-seasoned and flavorful, without being too salty. Third, we added a shallot (cut into ¼ inch crosswise slices) and sautéed it in a little oil before adding the minced garlic and ginger. We served this with rice and romaine lettuce leaves. (Jan. 2018)
Cooking Adventures 