Reviewed: Mar. 22, 2010

I used this marinade as a STIR FRY instead. I thickened it with corn starch as one other reviewer suggested. It was really, really good. I gave it four stars because I would probably reduce the sugar next time -- it was very sweet and it worried me adding an entire cup of white sugar. Maybe I'll cut the sugar in half next time or add some honey or agave syrup next time to make it healthier than white sugar. Made this with chicken and veggies and served over brown basmati rice. So easy -- which is worth one of the 4 stars alone.

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Mar. 21, 2010

This was great! Really easy. I halved the ingredients because I didn't need so much, and used garlic powder instead of onion powder. I marinated chicken wings, drumsticks, and cubes for a BBQ. Everybody loved it! We even used the leftover marinade for some beef that wasn't seasoned yet. Going to use this again and again :o)

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Reviewer:

Mariko eats

Cooking Level: Beginning

Home Town: St. Catharines, Ontario, Canada

Living In: Kyoto, Kyoto, Japan

Reviewed: Mar. 9, 2010

WOW!!! This is VERY YUMMY! I usually buy korean bbq sauce but since this commissary doesn't have any, I though I'd try makin' it myself! This recipe is AWESOME! High recommended. I added some sesame oil..also browned some sesame seeds and added it to the marinade...GREAT for kalbi!

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Reviewer:

philnmay

Reviewed: Feb. 28, 2010

Very tasty. Next time, I'll do 3/4 cup each of soy sauce and sugar and add chicken broth instead of water. Some cubed potatoes would be great with this, too.

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Reviewer:

Meandering Fox

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 2, 2010

This was entirely too sweet for my family. My husband tells me Asian BBQ is typically sweet, so maybe my expectation was unrealistic. I won't try this again.

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Reviewer:

Melissa

Reviewed: Jan. 24, 2010

Very good taste. I cut 5 boneless/skinless breast into cuts like chicken fingers. I baked for tenderness then grilled on the stove top for just 3-5 minutes.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Jan. 22, 2010

A very moist & flavorful recipe. I made it with the changes bellydancer suggested - omit the water & add garlic (I used 5 cloves crushed). I didn't have any chili paste so I subbed crushed red pepper. Keep a close eye on it when grilling - the amount of sugar in it contributes to it easily charring.

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Reviewer:

Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 12, 2010

definitely not Korean. awesome terriyaki sauce though!

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Reviewer:

ricemama

Reviewed: Nov. 23, 2009

Just ok. Nothing special. I didnt think it tasted anything like korean bbq. It was more like teriyaki chicken.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Nov. 12, 2009

This is a great chicken marinade. I added several cloves of garlic and let my chicken marinate for 24 hours, then served it with broccoli, brown jasmine rice, and kimchi. Even though I used low-sodium soy sauce, it was still rather salty. Next time I might use less paste and more red pepper flakes (although it's a totally different flavor) or perhaps use less soy sauce.

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