I got turned onto Korean BBQ in Berkeley of all places and came across this one day and tried it out. It was absolutely delicious. I modified it a little though. I used shredded angus beef which made the meat so delicious. As not a big fan of ginger (I know, weird) I nixed that and the second time I used an entire pear (a "cooking pear") because I loved the sweetness the first time. I let it sit in a freezer bag as long as I can handle as I think this is the key to a great result. I used "sushi" soy sauce which I don't know how different it is and I chose to use brown rice instead of white. I didn't have any rice wine vinegar so I just didn't use any and it was still FANTASTIC. I also used organic granulated white sugar (all I had) but unsure how that changed the flavor. Personally I think that thai sauce (sriracha) (that red pasty stuff with the green lid and all the asian writing on it) is *mandatory*. It has vinegar in it. To me that brings this dish home :)

Reviewed On: Nov. 6, 2008