Korean Flank
- 5 lbs. flank steak
- 4 tsp. sugar
- 1/2 pkg. Noh’s Kim Chee Base
- 1 tsp. garlic, crushed
- 1 c. shoyu
- 1 jigger wine or liquor
- 2 tsp. Ajinomoto
- Mix all the ingredients together.
- Soak the meat in the mixture overnight.
- Smoke for 1 hour.
- Slice thin.
