This is an awesome marinade! Very versatile! After thickening up the sauce in a small sauce pan, I used it to coat some pan-fried tofu! Delicious! I also used up the leftover sauce with a drizzle of white vinegar as a salad dressing. I also tried in on chicken and it was a big hit with my picky Korean father! As the other reviewers suggested, I changed the recipe by adding a drizzle of sesame oil and a dash of garlic powder for an even consistency. I also omitted the lemon juice because I didn't have any lemons on hand. Oh, for this recipe, try to use hot chilie paste (gochujang, which you can find it at any Korean grocery store) because it makes a big difference than just adding the conventional red pepper flakes. If you can't find gochujang, then substitute by adding a bit of Gochugaru, which is Korean hot pepper powder. Next time, I think I'm going to put this sauce over baked fish! :)
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This is an awesome marinade! Very versatile! After thickening up the sauce in a small sauce...