The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: May 25, 2005
The flavour was nice but very subtle (even though I marinated the chicken for 10 hours). If I made it again I would reduce or eliminate the water.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 12, 2005
Only had time to marinade the pounded chicken breasts for 30 minutes, then I broiled it, the family loved it. Next time I will make more marinade for dipping.
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Cooking Level: Expert

Home Town: Concord, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 10, 2005
Yummy!! Very good. I substituted onion flakes for onion powder and red pepper sauce for the paste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 4, 2005
Wonderful, I thickened the marinade with corn starch and basted the tenderized boneless breasts while they cooked slowly over coals. Absolutely delicious!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 31, 2005
I used this to marinade tofu for a vegtarian friendly recipe. My family loved it. I also couldn't find the chile paste and used other reviewers' suggestions of crushed red pepper and garlic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 24, 2005
MY husband LOVED this! We are huge Korean BBQ fans and this was right-on-the-money with taste. I will definitely make it again.
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Cooking Level: Expert

Home Town: Rome, Lazio, Italy
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 23, 2005
This works best if you take out the sugar and the water. The rest of the ingredients then get a chance to "work their magic." If you don't want the strong flavor that taking out the water will give you, at least take out the sugar; it's completely unnecessary.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 17, 2005
My husband liked this, I didn't. Be sure to use the chile paste, as there's not much else for flavour. Maybe if the seasonings were increased, but, as is, it was like sweet soya sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 2, 2005
The perfect marinade. I've tried a few different marinades lately from the internet and usually they are too lemony or some other overpowering ingredient but this is the perfect blend of seasonings. I marinated my chicken for 24 hours and it was so tasty. It's my new favorite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 28, 2005
Really good marinade, especially if you like spicy foods. We couldn't find "hot chile paste" but used red chili sauce so maybe that is why ours was extra hot. Due to the heat we decided to do a second non-spicy marinade for the kids. We also took others advice and reserved a small amount of marinade. We thickened the reserved sauce with cornstarch and drizzled it over our chicken rice and broccoli bowls. Really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 22, 2005
This was so easy and tasted wonderful! My husband's favorite food is Korean and he also gave it a rave review...I know I will prepare this many more times in the future! I am also curious if So Il-Byung has any other Korean recipes? We'd enjoy trying more of her suggestions for cooking!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 12, 2005
I made this with partially frozen chicken and let it sit in the marinade for only 2 hours, then I baked it. My boyfriend raved and said it was the best chicken he'd ever had! It's great if you plan ahead and also for a last minute dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 8, 2005
This was excellent and very easy. I made the sauce in the morning before work and marinated chicken thighs for about 7 hours. It was wonderful. I cooked the thighs, some with skin, some without, for about 50 minutes at 350. I served some herb roasted red potatoes with it and just before I took them out I poured some of the marinade on them and broiled them for a few minutes. Delicious dinner. Thanks
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Cooking Level: Intermediate

Living In: Northborough, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 3, 2005
I just made the sauce and it tasted SOOO awesome. What I will do is marinate the chicken accordingly. To cook: heat up about 1-2 TBS of oil and cloves of garlic in a medium to high heat wok and stir fry the chicken until brown, then add the sauce and simmer with the chicken until done, add cornstarch and water to thicken the sauce at the end (I don't have a grill). The trick to the recipe is to find good quality and tast chili sauce and decent soy sauce, which you should be able to find in any oriental market. Definitely a keeper!
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Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 26, 2005
Delicious! If you love Asian flavors, you must try this one. I used it to marinate chicken thighs which I baked in the oven at 350 for an hour, basting frequently. I served it with water chestnuts and sushi rice - everyone loved it! I didn't have chili paste so I used powder and it still turned out great! I agree with other reviewers who note that the lemon juice and chili should NOT be considered optional - they are key to the great flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 2, 2005
Very good. Served once with pineapples and used once to make a braid with broccoli and cheese.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2004
I'm living in Korea right now, and this recipe tastes pretty authentic (though I've never found it sold here... the pepper paste gives it that Korean taste). I especially like to cook it up with a bit of the marinade in the pan. That way it's really moist and yummy.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 5, 2004
LOVED it. I used half the recipe for 2 large chicken breasts and had a little sauce left over, after spooning as much as I wanted over the steamed rice I made with it. I only marinated for about 45 minutes and it was fine, especially since I had sauce alongside (which I thickened with cornstarch).
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Cooking Level: Expert

Home Town: Danville, California, USA
Living In: El Dorado Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 21, 2004
Very good marinade for chicken. I substituted garlic powder for onion powder. The entire family loved this and asked to have it at least monthly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 19, 2004
I think the lemon juice and chili sauce really saves this recipe. I wouldn't consider them optional. Maybe you can put less than the recipe indicates but to leave them out altogether would be sacrificing taste. This turned out really well with chicken breasts which we later grilled after about 45 minutes of soaking in the marinade. My husband liked it quite a bit which was surprising since he tends not to like big hunks of meat and chicken breasts are his favorite - he prefers dark. But he asked that we make this again and marinate it even longer and reserve some marinade to pour on it afterwards. BTW, I did add some garlic powder to this, just thought it was necessary for a Korean taste.
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