Reviewed: Aug. 12, 2009

my fiancee and me made it.. it was ok..

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karla

Cooking Level: Intermediate

Living In: Torrance, California, USA

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Reviewed: Aug. 2, 2009

This marinade is to die for....I marinated tri tip for 48 hours after slicing it in 1/4" thin pieces. I left out the flour and sesame seeds.

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nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 4, 2009

Wow, wow, wow!!! Made this for one of my weekly "friends" dinners, everyone loved it. I marinated strips of Sirloin for stir-fry for 8 hours or so, added some sliced red peppers, onions, baby corn, and water chestnuts and served it over rice. I added fresh ginger (because I use any excuse to use ginger). My only regret was not making more for leftovers. Thanks for the recipe, can't wait to try it on loin chops for the grill...

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Liza7298

Cooking Level: Intermediate

Home Town: Brattleboro, Vermont, USA

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Reviewed: Apr. 13, 2009

This marinade was great. I used it on a 1lb pork tenderloin. I was only going to use it for a 24hr marinade, but plans changed, so it was 48hrs. I had to use minced onion as I was out of scallions. I also added a teaspoon of Worcestershire sauce to it as well. Was absolutely fabulous. The next time I use this I will be using chicken and following it to a "T". This is just a great marinade.

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jjam1303

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 10, 2009

It was freaking awsome! Thank You!!!!!

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I_Love_Changmin

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Reviewed: Sep. 16, 2008

This is excellent! I used it to marinate tofu for a tofu & broccoli stir-fry, and it was delicious!

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margot

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

WOW!!! We love this marinade for Kalbi. Much better than the packaged mix. Thank you so much for sharing and God bless!

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calebs wife

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Reviewed: Sep. 1, 2008

Fabulous marinade! I sliced my chicken breasts into thin filets. I made the marinade almost exactly as written. (I omitted the green onions). I marinated the chicken breasts for two hours and my husband grilled them. They came out wonderfully and my kids ate them up. I might try skewering them and making them as an appetizer sometime. I served this with a side of vegetable lo mein for a super tasty meal.

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JAK3G

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Very good. We grilled it way too long because we didn't have enough charcole so it had a REALLY strong smokey flavor which wasn't fantastic. But it was still good!

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Jul. 18, 2008

I love korean food! My mother is korean so I grew up eating it. However, when I asked my mom for a recipe, she didn't help me out too much. She used a little of this and a little of that. I was so excited to find this recipe. It is almost what I remembered her using. I used it to marinate some kalbi (korean short ribs). I left out the flour because I have never seen my mom use flour. My husband thinks that this is definitely a keeper. Thanks!

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Reviewer:

june2479

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Jul. 15, 2008

very tasty, used more sesame oil to replace the toasted sesame seeds.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Jun. 22, 2008

Yum! I added about 1 Tbsp. of honey and a dash of wine to this, and marinated a pork loin in this. It turned out very well.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Apr. 26, 2008

Yum! This was so good. I marinaded chicken thighs in a ziploc bag. I was planning to marinade it overnight but plans changed and it marinaded for 2 days. I was a bit worried that it might have over marinaded, but it was awesome!!

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 10, 2008

Pretty good, tasted pretty much like teriyaki sauce. I had it on Ahi tuna steaks and it was nice change. I thought it would be better though.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jan. 13, 2008

Very good. I marinaded steak strips for a stir fry and they tasted great! Thank you!

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netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 25, 2007

What a great recipe! I made asian lettuce wraps after marinating the meat for 24 hours. I omitting the flour and added red peppers for some spice. AMAZING!

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COUG998

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

Living In: Lake Tapps, Washington, USA

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Reviewed: Sep. 4, 2007

Super tasty and simple to make. I used this marinade on beef cubes for kabobs and everyone loved it. thanks for sharing!

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Sep. 3, 2007

Great on flank steak! Brought it to a BBQ with rave reviews. I grilled an extra steak to slice up cold later in the week over an Asian style salad. Delicious hot or cold!!!

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NOTQUITEMARTHA

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: Oct. 18, 2006

very good.

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Reviewer:

MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 30, 2006

Awesome!! I used this marinade to soak chicken breast strips, and grilled them skewered on bamboo skewers (accompanied by the rice and cold beer that the author recommended!) My only changes were personal preference; I omitted the flour, and substituted about a half teaspoon of Vietnamese chili sauce for the black pepper. Plenty of flavour, and used the leftovers to add to "Fried Rice with Ginger, Hoisin, and Sesame" (elsewhere on this site) for a great flavour combo. I will use this marinade on EVERYthing I grill! Fabulous!

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