Reviewed: Apr. 13, 2012

Love it! Tastes just like a recipe for "Maui beef" I once had & lost. I use flank steak or flap meat in one large piece and grill it, then slice thin. Perfect with rice or any Asian meal. Thanks for sharing!

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2 users found this review helpful

Reviewer:

Chirish

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

One word...Awesome!! These are spot on as confirmed by 2 Korean friends. I marinated for 24 hours but would recommend longer. One friend said he grandmother would marinate for 3 days.

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3 users found this review helpful

Reviewer:

Anamiles

Reviewed: Feb. 6, 2012

loved, loved, loved it!! Made this twice in a week just to show my family how great this recipe really is! The darn things were devoured super quick! Didn't change the recipe at all. Thanks CC!!

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2 users found this review helpful

Reviewer:

lindaphommahaxay

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Murrieta, California, USA

Reviewed: Jan. 28, 2012

Soooo good, my husband loves this. I use extra garlic and reserve some extra green onions on the side for garnish at the end. I also reduce the leftover marinade for extra dipping/drizzling sauce. Serve with sauteed spinach greens and white rice and we have a complete delicious dinner!

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3 users found this review helpful

Reviewer:

aschivley

Reviewed: Jan. 25, 2012

OMG! This recipe was So delish!!!! Made it exactly as stated, grilled over a hot hot grill which left beautiful grill marks. A very simple yet complex tasting recipe. I marinated over night in fridge & I boiled the remaining marinate for 5-10 minutes & Served over white rice Wow! Everyone raved! ;) Thanks so much for sharing this fabulous recipe! ;)

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4 users found this review helpful

Reviewer:

Phi delta Q

Cooking Level: Intermediate

Reviewed: Dec. 4, 2011

I had been weary of using this recipe because all i Had was regular beef short ribs and they were very tough but i sliced them thin and BEAT them using my wooden hammer meat tenderizer contraption. I omitted the water and they taste better than the resteraunts. Im making rice with it to complete this perfect meal! Definitely making it again for the family.

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4 users found this review helpful

Reviewer:

hotsauce

Cooking Level: Expert

Reviewed: Nov. 24, 2011

Super easy recipe still tastes good if you cut the marinating time down, but tastes wonderful and meat tender if you marinate overnight.

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3 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 29, 2011

Nice. Too much salt for me, (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.) And if you do that, reduce the salt and sugar, you can pretty much omit the water too. The recipe does benefit from a couple of days in the fridge marinating in a ziplock bag.

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4 users found this review helpful

Reviewer:

mackie

Home Town: Vancouver, British Columbia, Canada

Reviewed: Sep. 14, 2011

Great recipe! I read the previous reviews and followed two of the suggestions. 1. I cooked the ribs at 375 for 20 min then broiled them for 5 min. 2. After marinading the meat I boiled the left over marinade, then reduced it to a simmer until the marinade reduced to a glaze, which we added to the ribs after cooking. Fantastic!

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7 users found this review helpful