However, if the meat is left in the marinade too long, the acid turns the meat to mush. Thinner cuts of meat, like pork chops, can marinate for 2-24 hours, while denser cuts, like brisket ...

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...

Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.