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There's a small Korean restaurant near the University of Michigan in Ann Arbor where they make this dish on Tuesdays only. The line goes out the door. I tried a dozen different recipes until I found this one, which is pretty close to the Tuesday special. There are three parts to this recipe: the main dish, the marinade, and Kochujang sauce
Units: US | Metric
Serving Size: 1 (584 g)
Servings Per Recipe: 6
The following items or measurements are not included:
chili bean paste