Reviewed: Apr. 28, 2009

this recipe was great. I made it with some of the suggestions given. I added garlic and i saved the marinade boiled it ( added more sugar) and used it as an extra sauce for out rice with peas. Everyone loved it. This is a keeper.

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lelly

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Reviewed: Apr. 27, 2009

Delicious! I marinated chicken breast then grilled them. Beware!! It will burn rather quickly. However, it was a great marinade and sauce.

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jessay3

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

I made this a while back and forgot to rate it. LOVED IT! That's all I am going to say.

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VICKI

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Reviewed: Apr. 24, 2009

Very very good. I used this on pork and I know I'll make it again with chicken. As for chili paste, I used a hot curry paste I had on hand. It didn't seem very spicy so I added a little Asian chili sauce to taste.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Apr. 22, 2009

As is a 3. to make it authentic as other reviewers have said it needs to have garlic, green onion and sesame. Add those and you get a 4. I think that the water dilutes the flavors too much and it needs more ginger maybe? I have to do some tweeking to the actual recipe to get this up 5 stars. As is, good base to work with for a korean bbq marinade

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 17, 2009

This was very easy and quick. I'm sure it would have tasted better if I had marinated for 4 hours, but I was hungry. I didn't let the mixture cool. i poured it on the chicken and poked it to death with a fork and let it sit for 15 minutes. Broiled it and it was delicious. The kids loved it.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Apr. 11, 2009

This was great, but I did make a few tweaks: 1 minced garlic clove, replaced the chili paste with hot chili garlic sauce (it's what I had on hand) added a bit of honey to sweeten it up and also a few drops of sesame oil. I did increase the hot chili garlic sauce to our heat liking. Very good!

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CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

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Reviewed: Apr. 5, 2009

My husband made the marinade and then grilled it a few hours later, basting it every so often. His cooking skill went up a hundred points with this recipe! We will be making this again for sure!

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lufbecky

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

Pretty tasty. I used Splenda instead of sugar and added a tsp chopped garlic. I marinated small pieces of chicken overnight and baked in the oven. I think they would have tasted better cooked on the stove or on the grill to caramelize a bit. I served the chicken with whole wheat noodles and frozen stir fry veggies drizzled with some reserved sauce thickened with cornstarch.

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Missy

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

It's not the best but pretty close to what Korean moms and grandmas would make at home for their family.

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Gracek

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 29, 2009

Very tasty marinade. I have 2 little ones so I only added 2 tsps chili paste, and it turned out great. I used chicken tenders and served with white rice and the Mandarin Almond Salad from BDeger on this website, was a great dinner.

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MAXINEHARRIS

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Reviewed: Mar. 25, 2009

good. But i would only use maybe 3 tsp chili paste.

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kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

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Reviewed: Mar. 19, 2009

Excellent balance of sweet and hot! Instead of the chile paste, I used ground red pepper (I have an almost-two-year-old, so I only used 1/4 tsp.). I tried it in the oven as suggested by a previous reviewer, but I think next time I'll stir-fry the chicken for better caramelization and reduction of the sauce. I thickened the sauce with some cornstarch dissolved in a bit of water, and added steamed broccoli. Served it over jasmine rice.

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 12, 2009

This recipe is just simply amazing. I made it for my students and they absolutly loved it. Thanks for the recipie, I did tweek it a little with a little more ginger and a clove of fresh garlic, and I let the sauce simmer for a little longer so it would carmalize better. I also replaced the chile for red pepper flakes and it still gave it that bite. Thanks again.

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HeavyMetalCook

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Reviewed: Mar. 11, 2009

This recipe was very good! I added garlic and lots of it...Korean food is full of garlic! That is what this recipe was missing! I made it as written but added the garlic and I grilled it. Be careful if you plan to grill..there is alot of sugar in this recipe and it will burn fast. Medium coals and have a safe spot on the grill to move them after they get their grill marks and can finish cooking slow.

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michellej

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Reviewed: Mar. 11, 2009

This was YUMMY! I marinated the chicken for fondue night. I reserved a little of the sauce, which I thickened with some corn starch for dipping. It was fabulous. By far the best meat marinade I used that night. I cooked up the leftovers the next day in a skillet, and added the extra sauce at the end for a lovely glaze. They looked pretty, tasted and tasted oh so good! I didn't add all the recommended chili flakes, because I was worried it would be too spicy. Other then that I followed the recipe perfectly. I will be using this again and again and again for sure!

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tinagail

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Very good! I used splenda instead of suger and added 1 teaspoon of crushed garlic. I cut up chicken thighs into nugget sized bites and marinated it for 24 hrs. Then cooked it in a non-stick skillet. My husband even liked it.

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lfrizell

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Reviewed: Feb. 27, 2009

OMG ok this was soooooooooooooooooooooooooooooooooooooo good the only thing I changed was I didnt use chili paste I used red pepper flakes the whole family loves it THANKYOU

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phantomgirl

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Reviewed: Feb. 22, 2009

Wow, wow, wow! I even made the recipe wrong and it came out fabulous! I forgot to cook it before marinating--I was in a hurry and just focused on the ingredients. Anyway, I halved the recipe for 3 large chicken breasts, which I had pounded flat. I then threw everything in a bag and marinated for a full day. Then we grilled it up. The chicken actually tasted like thigh meat because it was so tender and flavorful. The only (other) change I made to the ingredients was to add pepper flakes in place of paste, and I threw in a chopped green onion and some some minced garlic. Wow--I wonder how it would turn out if I actually cooked it(?) My husband loved it!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Feb. 21, 2009

Just tried out this recipe at a barbecue held last evening. Simply fantastic!

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rocky_pang

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Korean BBQ Chicken Marinade

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