thats what we kept saying as we inhaled this dish! And it could not be easier. Did a stir-fry of veggies with it and steamed black rice. Thought we would have leftovers. . . . I can imagine this with other proteins, veg, tofu,. . . Thank you!

Great stir fry dish. Pretty quick and very flavorful. Easy to add veggies for a stir fry meal. Made it a few times now!

I made this recipe for a group of fussy diners who think Asian take-out is superior to home—and we all know they're wrong. This dish may have started a conversion among the crowd. I love Korean food and gochujang, and this dish was outstanding! Simple and quick, I served it with Basmati rice, diced scallions, and toasted sesame seeds, and everything was great! Thank you, Milk Street!

I've used a nearly identical sauce with bone-in, skin-on thighs on the grill over indirect heat for years. Why did it never occur to me to repurpose it in a stir fry- type setting? I threw in bell pepper, carrots, roughly chopped peanuts, and then a splash of sesame oil off heat. Delicious. Note to those who may be spice averse: gochujang comes in mild to quite hot, so pay attention to the package to suit your taste. We are a pro-spice household.

First time using Gochujang sauce. Yummy but spicy. I had to add some honey at the end of the recipe to mediate the spiciness of the sauce. Next time, I will start with half of the amount called for and go from there. Yes, there will be a next time!