Reviewed: Apr. 14, 2007

This is the best Korean BBQ chicken marinade. I follow the recipes exactly and use 3 teaspoons of sriraacha chili sauce. It hasn't come out spicy. I actually keep some on hand in a soy sauce bottle in my fridge. I use this on chicken wings and thighs and marinate overnight.

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AvasMom

Cooking Level: Intermediate

Home Town: Forest Hills, New York, USA

Living In: Hopewell Junction, New York, USA

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Reviewed: Mar. 9, 2007

I like this recipe, but it needed some sesame seeds, sesame oil, and green onions. With those ingredients added, this recipe is perfect!

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ybonics

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Reviewed: Mar. 8, 2007

This had a wonderful flavor but, I'm confused...is the serving suggestion really for 48 people like it says or is it for 4-8 people? This could make a huge differece on how strong the flavor is. I also didn't have any chili paste so I used Sriracha which is a chili sauce. I think comparable in flavor. And I found this in Wal-Mart in the Asian food section. So if you need a substitute....I think this one would be easy to find.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Feb. 13, 2007

Very good! I marinated the chicken breast (cut into strips) for about 5 hours and then fried them up in some olive oil. I boiled the rest of the marinade and then served over the chicken and white rice. I will definately be using this recipe again!

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Elizabeth

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Cougar, Washington, USA

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Reviewed: Dec. 18, 2006

This was really excellent. It's a keeper at our house. My honey cooked the chicken breast chunks that I'd frozen right in the marinade in a big pan with all the marinade and then added dried cherries and zucchini chunks and big onion slices.. sounds a bit odd but was WOW-Great over good white rice.

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MOMMYITSGOOD

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Reviewed: Dec. 12, 2006

Like the previous reviewer, I cut my chicken into bite-sized chunks before marinating. I omitted the lemon juice (it was optional) & instead of adding water, added chicken stock. I marinated the chicken over-night. I quickly browned the chicken on both sides, turned the heat to a low simmer & added fresh broccoli & mushrooms. As suggested, I saved approx. ½ c of the marinade to mix into basmati rice. Everything was on the table in less than 30 minutes. I think this marinade would also work well on fish. Very tasty!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Dec. 5, 2006

Ever since I first made this, my husband has been addicted to it. I cut my chicken into bite-sized chunks before marinating & then cook them on the stovetop & let them simmer in the marinade while I prepare brown rice. As suggested, I save a cup of the marinade to mix into the rice. Finally, I throw it all together in bowls. Awesome, easy recipe. Thanks!

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JamieRose

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Reviewed: Nov. 4, 2006

Since I did not have the Korean chili paste, I had to make do with an Indonesian one so perhaps the flavor did not come through the way it was supposed to. Still, dish was rather tasty, and simple enough to make regularly. Thank you for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Oct. 19, 2006

Made as recipe states, but used low-sodium soy sauce, as I always do in any recipe. Wasn't sure what hot chili paste was, so I used a hot chili sauce that has some punch to it. This was a pretty good marinade. DH liked it more than I did, so I'm giving it a 4-star. Thanks, So Il-Byung!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 15, 2006

Everyone in my family LOVED this recipe. My teenage boys said it tasted just like bourbon chicken you get at the mall. I followed the recipe exactly but I used Korean Fermented red paper paste (Taeyangcho Gochujang)for the hot chili paste. We are making it again this week!!

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MikaG.

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Reviewed: Oct. 11, 2006

Made the recipe exactly as is. It was very tasty. Cut up the chicken and put it over white rice. I had saved half of the marinade to make a sauce. I added a little flour to the marinade and heated it up on the stove until it thickened and poured it over the chicken and rice. Although I had marinated the chicken for 6 hours prior to cooking it, it still didn't have as much flavor as I would have liked but the sauce over it made up for the lack of flavor.

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mzking

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Waukegan, Illinois, USA

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Reviewed: Oct. 11, 2006

I served chicken with this marinade to my Korean parents for dinner. My mom, who said she wasn't hungry before we started eating, ended up going back for seconds and exclaimed that it was delicious. The only changes I made was to decrease the sugar by 1/3 C(trying to make it healthier), and add minced garlic and a touch of sesame oil. Gotta have garlic when you're making Korean!

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Sep. 25, 2006

I would give this recipe 10 stars if I could! I made this last night and my husband (who is not Korean) said it was the best dinner I ever made! This is one fantastic marinade! I am Korean and this is very authentic and I saved some of the marinade to make a sauce at the end- just added cornstarch & water and boiled it out. I recommend the chili paste because that will make it ulitimately a real Korean dish! Thanks, Il-Byung! Please share some more recipes!

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GRACE11

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2006

Soooo good. Everyone at the table loved it. Definitely a keeper!

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Katie

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Reviewed: Jul. 28, 2006

This was so authentic tasting as we often go out for rice bowls. I did what some other reviewers suggested and saved half to thicken up with 2T of cornstarch to use as a drizzle over the chicken and rice. I used vietnamese chili garlic sauce bc I didn't have the paste and also added couple of cloves of crushed garlic bc we love garlic and it worked fine.

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kim

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Riverside, California, USA

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Reviewed: Jul. 14, 2006

This chicken was awesome... I cut the recipe down for us but wished I had made more!

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AmbyUK

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Reviewed: Jul. 12, 2006

This marinade created a very authentic and delicous taste that my wife and I loved! I strongly recommend it!

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Laffoons

Cooking Level: Expert

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Reviewed: Jul. 12, 2006

Ok, but as said by many it is very salty. I thought that the soy sauce taste was too stong, but I am starting to believe this may have to do with the brand you use.

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REBECCA50

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Reviewed: Jul. 4, 2006

This is an awesome marinade! We have used it on chicken and fish, then boiled it and used it as a sauce. We used Splenda instead of sugar and lots of chili paste because we like spicy. Thanks for this recipe. It is definitely a keeper!

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Roninroyaloak

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Reviewed: Jun. 26, 2006

This recipe is great! I marinated steak with half of the sauce, I grilled it and made rice bowls. I used the other half of the sauce for pouring over the bowls. Thanks

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