Korean Marinade Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Apr. 4, 2004
I will definitely make this again. I didn't have any green onions so I substituted chopped white onions and was still delicious. You must use sesame oil though, there is no substitute for it!
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Reviewed: Jan. 30, 2004
Very good! A tasty marinade that smells wonderful while the food is cooking. I made a couple of changes that enhanced the recipe for my family. #1 I substituted brown sugar for the white sugar; the brown sugar gives a deeper color & flavor. #2 Like other reviewers, I used sesame oil {dark} in place of sesame seeds. #3 I used lots more onions in addition to scallions. Thanks, Curlie for a delicious marinade.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 17, 2004
I love this marinade! I used chicken and marinanted overnight. Then I put it on the grill the next day and oh how flavorful it tasted! Will definetly use again...maybe try some beef next...
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Reviewed: Sep. 5, 2003
I tried this recipe with beef short ribs to make Korean kalbi and it tasted just like my mother's home cooking! The only thing she does differently is to rub the sugar onto the meat first and let it sit for awhile before marinating it with the rest of the ingredients. Anyway, I really enjoyed this recipe and will use it again.
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Reviewed: Jun. 2, 2003
My girlfriend and I enjoyed this recipe. I especially enjoy marinating meat for a couple of days before grilling, broiling, or frying. I substituted the sesame seeds with more sesame oil.
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Cooking Level: Intermediate

Living In: Centreville, Virginia, USA

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Reviewed: Jun. 1, 2003
This marinade was awesome with boneless chicken breast and grilled. Even my pickiest eater liked it. I took leftover marinade and sauted fresh green beans in it, which made for a great side dish with the chicken. Thanks, Laura
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Displaying results 51-56 (of 56) reviews

 
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