Korean flank steak with daikon kimchee & German potato salad from Das Cookbook: German Cooking...California Style (page 130) by Hans Röckenwagner and Jenn Garbee and Wolfgang Gussmack

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 6 hour marination time. Can substitute Korean red pepper paste for Korean chile powder, and beef skirt steaks for beef flank steaks.

  • Acarroll on July 20, 2022

    We weren't fans of the flavors in the marinade. The potato salad was also a bust. The kimchi was good, but a little bland and could have used more spice.

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