Reviewed: May 9, 2012

Excelent for beef flanken riblets. Overnight marinading is a must

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Reviewer:

baydog

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Jan. 24, 2012

This was one of six marinades I made several months ago to prep and freeze 40lbs of chicken breasts. I made the recipe as written - minus the flour because I wasn't sure how well that mixture would freeze. I just cooked it tonight as a Stir Fry. The chicken was marinated and frozen as half breasts. Before stir frying the (defrosted) chicken, I sliced it (about 1 - 1.5 lbs) into thin strips, then added to a hot pan with 1-2T vegetable oil, reserving the remainder of the marinade. After the chicken was throughly cooked, I removed it from the pan, heated up the skillet, and added about 1 cup of sliced carrot rounds, 1 cup of broccoli florets, and 1 whole red pepper cut into strips. After the veggies had cooked down quite a bit, I added the remaining marinade, and cooked it throughly for several minutes, then added the reserved chicken back in and cooked for a few more minutes. We served it over white rice and loved the flavor! Thank you for a delicious recipe.

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Reviewer:

KatieJ

Reviewed: Oct. 8, 2011

Had Skirt Steak with this marinade on top of Jap Chae - it was very good. The addition of the flour to the marinade makes it "stick" a little better to the meat. Everyone asked for seconds!

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Reviewer:

Gardengirl414

Cooking Level: Expert

Home Town: Coleman, Michigan, USA

Living In: Dearborn, Michigan, USA

Reviewed: Oct. 5, 2011

I scaled this recipe down by half to marinate about a lb of beef. As suggested by other users, I added 1 tbsp of rice wine. I omitted the green onions simply because I never have any on hand. I use this marinade for beef stir fry. It tastes great!

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Reviewer:

xoxo_lina

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 16, 2011

Oh, my God. This was SO good. Marinated two filets of beef in it for about 45 minutes and then grilled it on the George Foreman. I will definitely make this again!!

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Reviewer:

swit0028

Reviewed: Sep. 10, 2011

I followed the recipe exactly and it came out fantastic. I live in an apartment and so I don't have an outdoor grill. I pounded the chicken thin and then used my George Foreman grill. My husband loved it and it's nice to have something else to do with plain chicken.

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Reviewer:

kristy

Reviewed: Aug. 31, 2011

This is an awesome Marinade! We Marinaded chicken in it overnight & cooked it on the grill. In a separate bowl I marinated broccoli, sliced onion & a green bell pepper. I threw marinade & vegetables in a pan and covered them and cook until the veggies were soft. I tossed the veggies & the grilled chicken together when all were done and served over white rice. The marinade boiled down to a wonderful sauce! Everyone LOVED it!

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Reviewer:

jennylynn

Cooking Level: Intermediate

Reviewed: May 18, 2011

What a fantastic marinade! I marinated turkey breast cutlets over night and made turkey lettuce wraps for lunch. I just diced the meat and threw it in a skillet with some vegetable oil, a diced jalapeno, matchstick carrots and chopped mushrooms. I poured in the leftover marinade, and when the turkey was done cooking I stirred in some diced water chestnuts. We wrapped the mix up in lettuce leaves with a dash of Sriracha and we had a delicious meal! I didn't deviate from the recipe at all, except I used yellow onion instead of green onion because I was out. This was the perfect amount of marinade for a little over a poud of meat. I will definitely try this with chicken, pork, and beef. Thank you for a wonderful recipe!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 29, 2011

I was looking for a marinade without white sugar. So, I used this one, but replaced sugar with a squirt of agave syrup. I also added a tbsp. of tequila. Marinading overnight (mine were chicken thighs) worked well.

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Apr. 12, 2011

I'm Korean -- born in Seoul and raised in CA by immigrant parents. I vividly recall the Sunday-after-church-Korean-BBQ-beef -- and this recipe is what I share with all my friends b/c we all love Korean BBQ, so I'm talking authentic. It's AGAIN, authentic, and amazingly simple and DEELISH. I add a little extra garlic, but for those who are not comfortable with the white sugar and flour, you can sub with brown sugar (you'll need a bit more) and use half the recommended flour. Believe me, I've looked at other recipes online and they can't touch this.

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