Last night I made a great dish I found in Food & Wine Magazine. I decided to add a bit extra to the recipe by adding thin vermicelli noodles and pickled cucumber to add another layer of texture and flavor. The sweet and spicy Korean sauce pairs excellent with the briny cucumbers and fresh herbs. I loved this recipe and would certainly make it again. I recommend making a little extra Korean sauce to use later in stir-fry's for fried rice. Click here for the recipe!