In a few weeks I will be preparing a Korean meal for eight and I've been testing recipes that can be prepared in advance of the the event, to ease the amount of prep work I have to do on the day of the event.

This dish was definitely a keeper and will be part of the banchan accompanying the meal (See some banchan examples here: http://diningatmydesk.com/HCRoastedChickenVerde/korean-bbq/ I will serve these cold. Even though I used low sodium soy sauce I found them a bit salty, so I would advise using less soy sauce. More can always be added later. http://www.youtube.com/watch?v=ufEQwa6xvoM