Made your mom’s recipe for our Korean BBQ.  My gochugaru is the course variety.  I put 1 - 1/2 Tablespoons in but it’s not very spicy.  Is the fine stuff better?  Still tastes delicious though.  Where I live, we have no real Korean food so it’s up to me to make it.  Slowly absorbing friends and family into Korean cuisine.  I do use a “cheater” galbi marinade from an Asian market, but have made my own a long time ago.  Love your videos!