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Awesome Korean Steak

Reviewed: Feb. 16, 2002
Very tasty. The flavor is just like the stuff in Korean Restaurants. I used flanks steak instead of ribeye. It was cheaper, and it worked just fine. I recommend freezing the meat prior to slicing, so you can get the pieces as thin as possible. THIN IS KEY for this recipe. Also, you don't need to marinate 12-24 hours...2 hours is plenty. Overall, excellent recipe.
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