We were a little disappointed in this given the tasty ingredients, the labor involved, and the delicious aroma wafting from the pan. I think the kimchi is key - I was in a hurry and grabbed the only kind available at my local market, which did not turn out to be very good. If I try this again I'll definitely seek out a better one - I think fresh would be better than jarred.
One of my favorite go-to recipes. Really great flavors. I have started serving it over brown basmati rice. I usually make it on a weekend since it takes over an hour.