Reviewed: Sep. 4, 2007

I used to live in Korea and have been craving the food recently. This is my first time making this dish and it came out awesome. I had to substitute the rice wine for just a white wine, used honey instead of sugar, and an apple instead of a pear. I just didnt have these things around, but it came out awesome anyway!!

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Reviewer:

AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

Reviewed: Aug. 21, 2007

This was very very good! My husband and I both loved it. I followed the recipe, except I didn't have any rice wine, so I used rice wine vinegar, and I added a tablespoon of sesame chili oil for a little bit of heat. It was awesome and I will be making this again and again!

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Reviewer:

Tami

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Reviewed: Aug. 6, 2007

I marinated the short ribs, chicken, and mushroom (all in the sauce) for 24 hours and I ate them today. SO GOOD! Tasted just like the ribs I had in a Korean BBQ restaurant in Toronto! The only thing was even though I split the meat into several zipped bags and laid them down flat to have as much contact with the sauce as possible, some of the meat did not soak in the sauce. Next time I'll double the portions for the sauce to make sure the meat are marinated well. Thanks for the recipe! It's definitely a winner.

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Reviewer:

Alice Li

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 5, 2007

Have made several times and love it. Used the marinade on beef as well as chicken, great on both!

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Reviewer:

mifabeefa

Reviewed: Jul. 14, 2007

I love this recipe. My only mistake was salting the beef before putting it in the marinade. I used low sodium soy sauce and didn't realize its sodium would be enough. Besides for being a little salty it was great! Next time, I won't add more salt.

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Reviewer:

EMLE234

Reviewed: Jun. 14, 2007

This marinade is delicious, although I didn't feel like it was traditional Korean BBQ. It tasted more like a basic asian marinade than something spicy which I associate with Korean BBQ.

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Reviewer:

nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Boise, Idaho, USA

Reviewed: May 22, 2007

This is an absolutely AMAZING and DELICIOUS dish. The flavors in this are tantalizing and I was worried about too much garlic but it was just perfect. I let mine marinade all day and this was so good, it got gobbled up quickly. Well worth getting your rice wine for this recipe. Thanks so much for posting this one.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

Reviewed: Apr. 23, 2007

I really did not like this recipe. The "Sesame Beef" recipe on here is 10 times better. It may have been partially the meat it called for, as well as a few ingredients. As far as I remember I dumped the left overs...not a family favorite and just didnt do it for us...

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Reviewer:

Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

Reviewed: Apr. 22, 2007

I love this recipe! It makes me feel like a pro making this. The results are so impressive. The first time I made these I didn't have rice wine or sesame seeds and I decided I was ok with that. I used white wine instead, but after my first attempt I bought rice wine to get a more authentic asian flavour (and was surprised coz rice wine wasn't so expensive). Also as the pears I use are quite small I use the whole thing. Tips: 1. beef thinly sliced cooks quite fast, esp in soy sauce, so I cook the beef then leave the onions in the pan with the sauce to let them caramelize, then i return the beef to the pan and heat a minute before serving. 2. These are also great for bachelors and bachelorettes who live alone - i cooked a few slices from the bag one night and cooked a few more the next. 3. I like to use more sesame oil.

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