Korean Beef

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We used marinade and grilled flank. Didn't do any if the rest. It is INCREDIBLE! You don't want to stop eating.

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I thought this was really tasty! I used less crushed red pepper, as I had a smaller skirt steak, but I will increase to the suggested amount next time. I will also increase the amount of ginger, as both my boyfriend and I love it. This had a great slow heat, not over powering at all. I skipped the noodles, and served an vinegar based cabbage slaw with it. Delicious!

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Delicious! If you like the flavors of Korean food, you'll love this. I forgot to save some marinade aside, so I just boiled it while I was cooking the steak. The sauce was a little spicy for my kids, but it was flavorful enough from the marinade for them to eat without it. Totally easy prep and great flavor!

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My first time ever using skirt steak and we LOVED it!

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Excellent dish and easy to prepare. I substituted using top round steak, thinly cut. The meat works well on a bed of lettuce and mixed with udon noodles which retain more of the sauce. Highly recommend this dish.

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THIS IS A TRUE WINNER. I'VE MADE THIS OVER AND OVER AGAIN AND EACH TIME IT GETS RAVE REVIEWS. MAKE NO CHANGES - IT'S FOOL-PROOF.

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This is such an easy dish for a tough piece of meat but the flavor is fantastic. Has a tang to it that turns to a light spicy burn. Great over white rice.

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This was not as tasty as the recipe I created myself after tasting BBQ at a Korean restaurant in Virginia, and getting the inside scope from the waiter. It lacks real flavor one would get from a Korean dish.

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I was expecting this to be a lot better based on other reviews. It was edible but it's not anything that I would ever make again, and it certainly does not come close to what you'd eat in a Korean restaurant.

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Had a great meal, frozen leftovers to put on rice. Will make again