Dark Soy Sauce Made All the Difference

This flank steak was marinated 24 hours in dark soy sauce, dry vermouth, garlic, scallion, and gochugaru. To me, it was a tad overcooked, though still tender (I like my steak still mooing). Justin likes his cooked to hockey puck form so this was more up his alley. The dark soy sauce seemed to make a big difference with the flavor. Since this is thicker, richer, and saltier than normal soy, it passed those characteristics onto the meat. I did not need to add any more salt to the marinade, since dark soy has nearly three times the sodium as regular, depending on the brand. Just look at that richness below!

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