Comments on: Kabocha Galbi Jjim for a special dinner

By: gaga

gaga — Sun, 11 Oct 2009 23:38:55 +0000

Yum. My mom used to make a chinese version of this when I was a kid. I haven’t had it in ages!

By: cate songbird

cate songbird — Sun, 27 Sep 2009 04:58:04 +0000

I am also salivating.

By: Sophia

Sophia — Sat, 26 Sep 2009 04:23:29 +0000

Okay gotta confess: I never really did like galbi jjim. Whenever my mom made it I ran the opposite direction. But with kabocha? Wow, I’m CHARGING towards you!

By: Drew

Drew — Fri, 25 Sep 2009 02:09:53 +0000

My wife and I got a first-hand taste of this dish, and it was absolutely fantastic. My mouth is watering just thinking about having it again!

By: christina

christina — Fri, 25 Sep 2009 01:21:53 +0000

Sounds incredible! Great idea with the additions of pears and pumpkin.

By: alecho

alecho — Fri, 25 Sep 2009 01:17:06 +0000

Dude! I LOVE Kalbi Jim! and I like how you used the Japanese Pumpkin. These days I’ve been using Kabocha instead of potato too. good stuff yo!

By: Christina@DeglazeMe

Christina@DeglazeMe — Fri, 25 Sep 2009 01:05:01 +0000

what a creative addition to this traditional dish!!! i loooove kalbi jjim, there’s nothing better than fatty meat that is cooked until it melts. yum.

By: christina

christina — Thu, 24 Sep 2009 21:11:04 +0000

oooh..i like the pumpkin twist! great idea. the picture is making me salivate.

By: glors

glors — Thu, 24 Sep 2009 20:44:20 +0000

lol to mr. ko!!

By: ambitious

ambitious — Thu, 24 Sep 2009 20:36:02 +0000

SC- give it a try!!

Sean – I was going to add potatoes AND pumpkin but it really seemed like the potatoes would be sad because the pumpkin would outshine them in taste and color and texture. The pumpkin can get verry soft, so keep an eye out for that.

Mr.Ko – you were probably at a “show.” throwing the bass around.