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Delicious. Made per recipe for technique and ingredients except that we found we wanted to add a touch more gochuchang and reduce the soy sauce by a little. We were just shy of the 2# of potatoes and still found they were really crowded in the 12" skillet. Used a new variety of the 'gold' potatoes called Huckleberry Gold (yep...huckleberry hued skin, Yukon gold colored interior, said to be higher in antioxidants) and they are really good in this in place of Yukon Gold if you can find them in your market.