Reviewed: Mar. 27, 2012

I prepared this for a group of 70 that meets every month for lunch, but substituted pork tenderloin for the beef because of cost. I served it to be portioned in a romaine lettuce leaf or flour tortilla, and with bean sprouts, julienned carrot and cucumber, chopped cabbage, and thinly-sliced sweet onion and fresh ginger, and fresh cilantro marinaded for 4 days in sesame oil, rice vinegar, and Serachi. I also made a side of fresh lime-cilantro mayonnaise that needed to be replenished half-way through the line. I also offered jasmine rice as an accompaniment. Without exception people reported it was the best lunch they had every been served at their meetings.

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Reviewer:

Mark G

Cooking Level: Expert

Living In: Annapolis, Maryland, USA

Reviewed: Jan. 27, 2012

my kids loved it and it's so easy to make. Cheers Tanya! =)

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Reviewer:

Just_G

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

this was ok.

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Reviewer:

brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

Reviewed: Oct. 8, 2011

Wonderful! We changed nothing and it was magnificent. Perfect with rice and stir-fry vegetables.

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Reviewer:

techbri

Reviewed: Oct. 8, 2011

This is the Korean BBQ recipe to end all Korean BBQ recipes. It is absolutely delicious. I used a small Asian pear,(I have a tree in my yard-I love that tree) grated, and followed all else exactly. I am never going back.

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Reviewer:

Toni-Mic

Cooking Level: Intermediate

Reviewed: Aug. 8, 2011

This is a good dish. A bit sweeter than I was expecting. Next time I will half the sugar or omit it altogether.

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Aug. 1, 2011

Wow, this is our second Korean Dish we have made recently (Bi Bim Bop was our first) and we are in love. The flavors are incredible, and we only marinated for an hour and a half. Made with sticky white rice and sauteed Mushrooms and broccoli in the remaining marinade. Delicious.

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Reviewer:

BethDai

Reviewed: Jul. 11, 2011

Delicious recipe. Very simple. Only change I made was to reserved marinade (after steak was taken out). The amount of marinade left after taking the steak out was very small. So to the marinade being boiled I added: 2 T Hoisen sauce 1/2-3/4 C chicken stock 1 T corn starch Mix well and boil for at least 10 minutes. Then drizzle sauce over grilled meat and veggies.

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Reviewer:

AMiddleton11

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 10, 2011

I would rather die than eat a pear so I left it out. Still absolutely fantastic.

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Reviewer:

supernovanator

Cooking Level: Beginning

Home Town: El Paso, Texas, USA

Living In: Abilene, Texas, USA

Reviewed: Apr. 17, 2011

I couldn't believe how fabulous this was! I'm not much of a cook, and it turned out great, much to the happy surprise of my fiancée and myself. Note that I did substitute rice wine vinegar for rice wine, because I realized too late that we had no rice wine.

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