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This is the best marinade for the Korean beef ribs. The meat is cut in a style called flanken, across the ribs to make the marinade go deeply into the grain of the meat. This recipe was tweaked by a Korean market and my observations from my ex Korean mother-in-law. This recipe works for 10lbs of meat
Units: US | Metric
Serving Size: 1 (180 g)
Servings Per Recipe: 10