When you’re entertaining, especially in the summer or fall, this arugula and fennel salad with lemon dressing is a fantastic option.
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 1 cup white sugar
- 1 cup soy sauce
- 1 cup water
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon lemon juice
- 4 teaspoons hot chile paste
Instructions
- Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
- Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chile paste.
- To use: Pour mixture over chicken, cover, and marinate in the refrigerator for at least 4 hours. Cook chicken as desired.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 1169 mg |
| Sugars | 17 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
I did not have hot chili paste so I added siracha, did not boil but marinated overnight. Turned out great.
I cut the amount of sugar in half and it still seemed a little too sweet. May cut back a little more the next time and increase the hot chili paste.
The marinade came out delicious! I put all the ingredients together then boiled & simmered. I also used fresh onion including the the greens and 3 cloves of garlic, lime instead of lemon.
Very tasty marinade and not overpowering. I searched for this recipe because I was given a free bag of Korean breading for an online review of their version of fried BBQ chicken. After it was sent to me, the directions called for their version of bagged marinade which was not part of the deal (LOL). And so I made this following the instructions to a tee but adding minced garlic, sesame seeds, and sesame oil as suggested in other reviews. It did indeed imbue the chicken parts with a great flavor and although calling for the chili paste which I had on hand, I did not find it particularly overly spicy. The breading I received was pretty bland, sort of like plain corn flakes but it let this marinade stand out. I used it again letting the chicken marinate for almost a week in the fridge and then cooked on the grill using a dry rub coating and now I will be using this one frequently.
We made this to put on kabobs and oh my goodness it is delicious!! Definitely a recipe we’ll make again and again!
This marinade was yummy on bbq chicken
Everyone in my family enjoyed this very much! I used real crushed garlic and very finely diced onion for the powders, and added a bit of sesame oil. I will try it spicy next time. Thank you!
The Korean BBQ was delicious! Definitely a keeper! The first time I used the recipe, I used it as a marinade. This time I am using it in with the chicken while it cooks. I’ll be back with the update.
This was amazing!! Everyone in my family loved it and wanted more. I recommend using 1tsp minced garlic and 1tsp red pepper flakes sprinkled with sesame seeds on top. Instead of the Chile past. I also would let it marinate all day and them grill the chicken. After you grill the chicken thicken the left over marinade with cornstarch and water and then pour on top of grilled chicken before serving!! This is definitely a keeper in my house!!
We printed off about 4 different Korean marinades and sauces and tried them all for a big family gathering. This one BY FAR stole the show. The other ones I’m throwing away. Your search stops here. SO GOOD! And easy too!
Turned out great but skipped the heat from the green chiles. It was a big hit using chicken thighs and marinating overnight.
I have made this twice already , very simple to make and delicious !
Halved recipie and added a little sesame oil and a tbsp chopped garlic. Didn’t have the peppers so added 1 1/2 tsp red pepper flakes to finish off the bottle. Came out quite spicy due to the extra pepper flakes but in a good way. Enough to marinate one chicken chopped into parts and skinned.
Perfect blend of goodness. I used a few shakes of pepper flakes because I didn’t have chili paste. I cooked chicken thighs on the grill. They could not have been better. This one is a keeper.
A very good marinade. Once u start eating this chicken its hard to stop
I added 1/4 cup of bourbon whiskey to the mix. I let it cool before adding chicken thighs/cutlets and let it marinade overnight, til bbq time. Giving the chicken a long soak made it incredibly juicy and tender. Im sure this wd work for red meat as well
Very good marinade !!! I ended up using bone in chicken thighs and they turned out great ! Marinaded them for over a day, then grilled them. Really tasted the sweet and the hot. This one is a keeper ! One small note, I did reduce the soy sauce and sugar to one half cup each. Really tasted good !!
This turned out so good. the only thing i changed was I used red pepper flakes instead of the chili paste ( I cook for people that dont do spicy) it is so worth the mess it made of my grill
This was a very good recipe. But I tricked it a little. I added 1/2 cup of pineapple juice and only 1/2 cup of water. I also used pineapple chunks and the pepper paste.
Delicious. chopped up chicken tenderloins and marinated overnight in portion sized baggies. Cooked one small batch with rice in my itaki lunch box and another small batch for dinner in a skillet with some of the marinade drizzled over it while it cooked. Came out even more delicious!
Delicious! I also used this to marinate a couple of portobello mushroom caps and it was fantastic!