Reviewed: Jun. 21, 2006

This is an AWESOME sauce! I've put it on plain rice, veggies, noodles, shrimp, etc. This is definitely a keeper!

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Reviewer:

esther

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: May 21, 2006

I added three crushed garlic cloves, used fresh ginger and onions, and omitted the lemon juice. It was delectable!

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Beth

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: May 17, 2006

This is a Excellent Marinade, The meat is Tender for chicken, I tried for beef and it's just as great!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Apr. 21, 2006

Very good & easy! Did not have onion powder & just threw in chopped onions. I added a little sesame oil after sauce was cooled..I believe that whenever I ate Korean BBQ Chicken (in Hawaii) I tasted a hint of sesame oil.

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mei mei

Home Town: Kahului, Hawaii, USA

Living In: Redding, California, USA

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Reviewed: Apr. 18, 2006

WOW! THIS IS SO GOOD!!! Since I am watching my weight, I used Spenda and lite soy sauce. I was only able to marinade for 2 hours (last minute dinner) and it was wonderful. I love this recipe. I can not even stress how good this is! THANK YOU SOOOO MUCH!!!!

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ERINSANDERS

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 28, 2006

YUM-MY! This dish is soo good! I was a bit confused since it's so similiar to the chicken teriyaki on this site, with only the addition of water and the lemon juice..(so was it Korean or Japanese?) Well it's definitely got the Korean taste just like in the restaurants! My husband liked this much more too! I used fresh grated ginger and marinated it overnight and baked it at 350. I'm sure if we had a grill it would taste much more authenthic though. Will definitely add into our rotation!

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Sue

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Reviewed: Feb. 21, 2006

This is awesome!! If I could give it 10 stars I would! Use as a marinade, over noodles with or without veggies, hot or at room temp (like cold sesame noodles) or in a stir fry thickened with a little cornstarch!! Definately add the lemon juice - it adds a very nice tone. I usually add some sesame oil and garlic (either powder or minced) as well. YUM!

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Reviewer:

ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Jan. 20, 2006

This marinade was EXCELLENT! I used Splenda instead of regular sugar and it didn't compromise the dish at all. I wasn't able to marinate the chicken so I baked it at 350 degrees for about 35 minutes in the marinade in a shallow dish. It came out delicious! We used some of the extra marinde it was baked in and drizzled it over jasmine rice.

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GourmetShea

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Reviewed: Jan. 18, 2006

I have a favorite Korean restaurant where I've been in love with their Spicy Chicken box for years now. I've been trying to figure out their recipe with no luck until now. Wow, what a recipe! Marinade the chicken with the sauce as indicated then grill. Then take 1 cup of the sauce and whisk in 2 tbsp corn starch & bring to a boil. It thickens quickly. Add peppers if you like it spicy. Then add to cut-up grilled chicken & dig in! Soooo goood!

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Bob D

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Reviewed: Jan. 18, 2006

I agree with the subtle taste. I marinated the chicken for about 7 hours and it hardly had the flavor I was expecting. It was good, but just ordinary.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 26, 2005

just like another rater stated, 'the taste was nice but very subtle' I marinated the chicken wings for 2 days, and the sweetness didnt really come out. It wasn't what I expected. I would eliminate the water, or at least 1/2 of it; it really does drain the taste.

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LIZMARYANN

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2005

Man, this was a great marinade! I've sent the recipe to family members that I know will love it too. We made a couple of changes just to lighten it up a bit. Used 3/4 cup Splenda instead of the 1 cup white sugar, and only did 1 tbl. chili paste since we like it spicy, but not rip-roarin' spicy! We also reserved some of the marinade to make a sauce with a little cornstarch. Grilled the chicken and served over rice. Great recipe that we will use again and again!

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FBURGAGGIE00

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Reviewed: Aug. 23, 2005

Very good. I added 1 Tbsp. hot chili paste and it was spicy, but not overpowering. Like others have suggested, make additional sauce to serve with the rice.

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LU

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Reviewed: Aug. 18, 2005

left out water and marinated for 2 hours, reserved some sauce and drizzled over chicken and veggies. Very good recipe.

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TSchritter

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

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Reviewed: Jul. 25, 2005

Absolutely delicious ... just had at a friend's house and it ROCKS!

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BelgiumDawn

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Reviewed: Jul. 12, 2005

I substituted the hot chili paste for red thai curry paste....awesome stuff.

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BOGUTA

Cooking Level: Professional

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 21, 2005

This is a really good recipe!! My whole family loved it - husband, kids and parents! I didnt have chile paste so I used crushed red peppers. We also BBQ'ed the chicken and I made an extra batch of the marinade to use as a dip and to pour on the rice. YUM! Thanks for a great recipe!

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STEPHY800

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Reviewed: Jun. 17, 2005

Great flavor and extremely easy to make!

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Reviewer:

hurleygirl73

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 11, 2005

Oooh...this was sooooooooooo salty. My husband and I love Korean and Asian inspired dishes. This was terrible. It just tasted like salty marinated chicken. Dinner was ruined with this recipe. If you are looking for a good Asian bbq dish try the Asian Beef Skewers.

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KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Jun. 5, 2005

This marinade is great! I used in on boneless skinless chicken thighs on our barbecue. I have been trying to find a similar recipe to the "meat sticks" he had at a Filipino Birthday party. thumbs up! The trick is to marinate it overnight.

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