This is a great recipe that you don't have to mess with ... except maybe either halve the meat or double the marinade. If must monkey with the recipe, do simple things like maybe add ginger or peppers or pepper flake. Adding other fluids such as juices or colas will only destroy the experience.
If you're going with a different meat, remember that tougher meats will need longer to marinade and less fatty meats are going to be dry. Stick with sirloin, ribeye or flank.
Also, if you're going to marinade this for longer than a day or freeze it ... any vegetable you have in the mix is going to be mushy. complaining about something like this in comment is pretty pointless as it isn't the vegetable or recipe ... it is your preparation.
Get a jar of Kimchi, some chili and bean paste ... look up recipes for items you would find in a traditional banchan and make a good Korean style meal out of this.
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This is a great recipe that you don't have to mess with ... except maybe either halve the meat...