Oh yeah!! It was great. It didn’t taste distinctly Asian, but it was flavorful. I made several changes to the Closet Cooking recipe though:
Sub chicken for beef
Used only 3/4 c kimchi (all I had)
Sub 3 scallions for half the onion
Sub egg white for egg
Only 1/2 oz dried shitakes
Sub 1 heaped tsp ssasamjang for the fish sauce
Added white and black pepper
Added 1 envelope gelatin, softened
Added 1 c milk with the breadcrumbs (I think it would have been super dense otherwise)
Omitted the sesame oil (just forgot)
Glazed with mix of minced ginger, ketchup, and gochujang
I can hardly claim to have tried the recipe, but it was good! I chopped the kimchi and all aromatics in the FP.
