Home Cooking 4

Is there a widely-praised recipe for Korean (cross-cut) beef ribs?

Joebob | Dec 29, 200708:08 PM

Just bought 3 lbs of 1/4 inch-thick Angus ribs, and I'd like to treat them right. What do the wisdom of the Hounds suggest? I have access to most ordinary Asian ingredients, but if your recipe includes anything more exotic than dark vinegar, Shaoxing wine, etc., please add clarifications to your recipe.

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