OK...I'd give this recipe 10 stars if I could to help it get a better reputation around here. To tell you the truth, I usually don't even try something if it doesn't have AT LEAST four stars (learned my lesson) but I was short-handed on ingredients and this recipe fit. In fact, I still didn't have the brown sugar and just used organic cane instead, plus, we use Mrs. Braggs aminos instead of soy sauce, but no one seemed to care because they were so busy eating the ribs and sopping up the sauce that it was pretty silent at the table. I'm not a Korean food guru and have no idea what ingredients it is "supposed" to have, but I do know when something tastes incredible and this was one of the most incredible marinades for beef I've ever tasted. The only mistake I made was cooking beef ribs instead of a beef rib roast. There just wasn't enough meat to satiate our addicted pallets!!! Next time, I'm just gonna use a round roast...maybe two...or three (jk)!!! Delightful, give it a try! Thanks, Lindsay.

As a Korean American, I am giving this one star for using curry. Curry is never considered a Korean spice. But if curry is what you like...I won't tell. LOL I save my good curry for Jap. and Indian dishes. And to Rachel....My Mom owned a Korean resturant and every Korean I know uses Kikoman. Curious to know what you use.

What a mistake~! We, Korean, never use curry for our own cuisine. Basic ingredients for Korean style marinade are soy sauce(Not kikoman), ground fresh pear, honey, pepper, finely chopped scallion and garlic, black pepper, sesame oil and grond sesame. The role of pear is tenderizing agent.

waste of a good roast....I might use it on a cheaper cut of meat of steak maybe??? but just not that great....or authentic.

Curry powder is not a Korean recipe ingredient!