Reviewed: May 20, 2012

Family favorite! Followed recipe as is, but only marinated for about 7 hours & they were wonderful. Served with an Asian Slaw & grilled asparagus...delicious!!

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Reviewer:

gtmarques

Reviewed: May 6, 2012

Excellent marinade - tastes like mom's (perhaps better!). I subbed balsamic vinegar in place of white, and grilled at high-heat to medium-rare.

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Reviewer:

John

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Reviewed: Mar. 15, 2012

Really good - and the marinade was good on pressed tofu as well!

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Reviewer:

Bethany

Reviewed: Feb. 1, 2012

Great but too fatty for BK

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Reviewer:

Emerald

Reviewed: Dec. 19, 2011

This recipe was great. My suggestion would be to marinate for the full 12 hours. I made the recipe almost as writted. I had more meat, so I doubled the marinade, excluding the garlic, onion, and sesame oil. I also added 2 ends of a green onion. I'm not a big sesame oil fan, thats why I didn't include the double amount. Regardless, great recipe. Will definately make again, but marinate longer.

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Reviewer:

Flochie

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Reviewed: Dec. 16, 2011

Very easy to make and absolutely delicious. The hardest part is looking for that specific cut of meat, usually in Korean or Japanese supermarkets.

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Reviewer:

nolava

Reviewed: Dec. 3, 2011

This was a hit with everyone. I didn’t have onion but ended up using chopped green onions instead. I also used a low sodium soy sauce. It turned out delicious over the grill. I will definitely be making this again. Thanks for sharing.

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Reviewer:

chans

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Nov. 30, 2011

Very tasty, but a little too much black pepper. Sesame oil makes it hot enough - a whole tablespoon is a little overkill - crock pot is the way to go

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Reviewer:

ezondii

Home Town: Reno, Nevada, USA

Reviewed: Oct. 24, 2011

Delicious! My husband and I love this sauce and I've been making them almost every week with beef short-ribs. Thank you for sharing!

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Reviewer:

spitpfei_r

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 21, 2011

Marinade is delicious. I highly recommend. I had to cook this in the oven (no BBQ) and next time I would do it slightly differently. Last night I just cooked it for 40 mins on 375 degrees but the ribs were still pretty fatty. I like them a little drier so I would cook them at 350 for maybe an hour on a rack (so they aren't sitting in a pool of grease) and then broil them for maybe 5 minutes. I think that would dry them out a little more and they would be a little crunchier. I also recommend keeping a little of the marinade separate from the beef and heating it up to serve with the rice with dinner. Just de-lish!

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