The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: jun. 22, 2009
This was so great. We subbed the shallot for green onion, added ginger and used half brown sugar and half splenda. Incredibly good. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: jun. 15, 2009
This was really good! Someone had mentioned the steak cut that the recipe called for was pretty fatty so we used Flank Steak instead. It was a great marinade and we'll have it on a regular rotation!
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Cooking Level: Expert

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: may 5, 2009
Use reduced sodium soy sauce as this was a little salty, though still enjoyable. I added shrimp as well and it was teriffic. Don't worry if you don't have a butcher cutting the meat thinly. You can do it yourself and it will be fine. Overall this was great and satisfied our craving for Korean barbecue. Will be making again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: may 4, 2009
AWESOME is the right word for this one. We used to have a Korean neighbor lady that made this dish for us. I have tried several different recipes since she left and this one tastes just like her authentic recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: apr. 16, 2009
This was REALLY good. My boyfriend loves trying new things and he said this is his favorite by far for chinese dishes!! I marinated the meat for 24 hours so it was very soft. I don't know if it was the steak that I got, but it was REALLY fatty so i had to cut away a lot of the fat. I had the meat clerk slice in small pieces so i didn't have to try doing it myself. I served over white jasmine rice and made home made pot stickers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: apr. 13, 2009
I would give this more stars if I could! I did follow one other reviewers suggestion and added a 1/4 of crushed kiwi to my marinade. The meat was so soft and tender it was incredible. Make sure you get chuck eye meat as it makes a huge difference as well. All in all solid 5 stars. I make steamed white rice with green onions, kimchi, and a ginger salad to compliment this dish.
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Cooking Level: Expert

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: apr. 7, 2009
Taste just like the asian fire meat recipe on here, just without the heat.Very good stir fried it with carrots,celery,onions and sugar peas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: apr. 7, 2009
This is a great recipe. I cook it down until all of the moisture cooks out and the sugar starts to carmelize.
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Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: apr. 1, 2009
This is AWESOME! I double the marinade, use half lite soy and half regular, then boil it and poor it over rice. Truly phenomenal.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: feb. 24, 2009
Tasted great! A keeper for sure!
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Cooking Level: Intermediate

Home Town: Macon, Georgia, USA
Living In: Leesburg, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: feb. 2, 2009
I really enjoyed this a lot. I used several other recommendations and am glad that I did. First off, I added extra garlic to the marinade. I was so afraid that it was too much because my refrigerator smelled a LOT like garlic this morning. I also added some kiwi to the marinade to keep the meat tender. I should have gotten a better cut of meat, and I am thinking that I might try to crisp the meat up a bit next time - but it is a definite keeper!
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Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: dec. 21, 2008
All I could taste was the soy sauce, nothing else from the marinade. WAY too salty. After inquiring, the best way to make this type of marinade is to dilute the soy sauce w/ water, 1:2 ratio, eg, if you use 1/2 cup soy sauce dilute it with 1 cup water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: oct. 21, 2008
Phenomenal! We make this exactly as instructed to. We recently changed a beef marinade recipe to this one for Korean Bi Bim Bop. It really adds a new dimension of flavor to the dish. Thank you for this post!
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: sep. 28, 2008
This recipe is great with chicken or beef. By adding stir-fry veggies I was able to get my daughter to eat broccoli. I always cook some extra marinade too cover the veggies.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: sep. 7, 2008
I am always trying to find the perfect "Bulgogi" recipe. This was very close! Followed the recipe exactly. Added vegetables. Really good! Thank you!
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Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: sep. 4, 2008
The husband loved this! It wasn't too sweet or too salty. Thank you !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: aug. 27, 2008
I made this with the exact ingredients and measurments as the original recipe posted. Normally I end up tweaking something here or there. The only thing I did change was not cutting the chuck eye's in little strips. I left them whole and put them in a ziplock freezer bag with the marinade at 10pm the night before, Then the next day at 6pm, we grilled the steaks. The flavor was awesome! Even my picky teenage daughter who swore off steak loved it. We decided for us that chuck eye's were a bit on the fatty side for us, Next time I will use petite sirloin. Thanks for a wonderful recipe.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: jul. 10, 2008
Made it even without the shallots or sesame seeds and it turned out great. Just used regular thick slices of steak, but sliced them thinly. Added some slices of mushrooms, and they tasted good in the sauce as well.
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Cooking Level: Beginning

Living In: Burlingame, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: jul. 3, 2008
Yummy!! Served with garlic fried rice and prepackaged veggie eggrolls. The steak was very tender and had a wonderful flavor. Will definitely make again. Thanks for sharing.
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: jun. 29, 2008
Very delicious marinade and would go well with most sides. Keep in mind sesame oil has a strong flavor and will be a prominent taste in this dish. Yummy!
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