Well, there's no winner actually...the past two dinners I had Thursday and tonight, Korean steak and piri piri chicken, are both rated very highly on my yummy meter! I did learn a few things however.
First of all, when cooking with sugary marinades, such as the Korean Marinade My Way, I do not recommend using your grill pan, I'd stick to using a real BBQ. I basically ruined my grill pan, but I guess after having it for 7 years, it's probably time to buy a new one anyways, right??
Second, I'd make both marinades more spicy!! I like spice and once the proteins were cooked I didn't really taste the spice as much as I did when I tasted the marinades pre-cooking.
Thirdly, I highly recommend marinading for at least 1 day before cooking! Especially for the steak!
Fourth, I sliced up the shell steak that was cooked along with the spare ribs in the Korean marinade, and it made a great protein topper for a spinach arugula salad with grape tomatoes and leftover potatoes (recipe to come Monday).