Reviewed: May 8, 2012

I really enjoyed this marinade. Sweet and thick. But my husband thought it was too sweet.

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 30, 2012

Excellent! Grilled chicken & shrimp (shrimp in aluminum pan), thickened for final basting.

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Reviewer:

SAS

Cooking Level: Expert

Reviewed: Apr. 14, 2012

I simmered my partially cooked chicken in the sauce on a very low temp and drained the excess sauce and stored it and used it a few days later for a beef stir fry... I love this recipe its tasty and easy and I would say it is just as good as bbq sauce ive gotten in korean spots

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Reviewer:

camsmum

Reviewed: Mar. 29, 2012

My family loved this, we'll definitely be making it again.

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Reviewer:

DeGeorgetown

Reviewed: Mar. 11, 2012

wow. I used 3/4 cup of brown sugar instead of the white. 4 cloves of garlic, fresh ginger, 3 teaspoons of chili paste. Yummmmmmmm! I used this on chicken tenders that marinated overnight then grilled. Served with mac n cheese, which was good, but my family would have preferred rice. Very tasty, a little sweet and nice kick. I think I will use the 4 teaspoons next time, I have never cooked with the chili paste so wasn't sure how hot it was. Overall, great flavor!!

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Reviewer:

RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

Reviewed: Jan. 3, 2012

Followed suggestions as other reviewers by cutting down the sugar by 1/3, used low sodium soy sauce & also cut down to 2/3 C. Used fresh minced onions, minced garlic & ginger as well. Fresh ingredients really do make a difference. Heated some reserved sauce for dipping. The ingredients used here are generally in most Asian recipes - don't really see how this is "Korean" except maybe it has the chili paste. Also, the description says "four tablespoons [of chili paste] is usually as much as anyone can take" but the ingredients listed calls for 4 teaspoons hot chili paste. There must be a typo somewhere - 4 TBS is much more than 4 tsp. Definitely worth keeping for future use.

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Reviewer:

Sammye R

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

Simple, yet delicious! Added a mined garlic clove and dried red pepper. Didn't add as much sugar as called for. Turned out well!

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Great and easy marinade. Followed other reviewers' suggestions and added sesame oil, fresh garlic and red pepper flakes. I saved a half cup of marinade and thickened with cornstarch, but my husband and I did not think think this was needed. The chicken was flavorful enough. Husband is Korean and he really enjoyed this dish! Thanks for a great recipe!

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Reviewer:

tobysmomma

Cooking Level: Beginning

Reviewed: Nov. 17, 2011

not bad - marinated chicken breasts for 6-8 hrs and baked in the oven for 30 mins. might be better to marinate overnite and prob better on the grill. will add more hot chile paste and soy sauce next time!

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