How to eat Korean barbecue
Korean barbecue, Korean cuisine in a big dish. A lot of favorite foods like Korean food ~ Well, do you know how to eat Korean barbecue only authentic? Take a look at the correct way to open the Korean barbecue.
Why is Korean BBQ so hot?
Korean barbecue is mainly based on beef. Beef loin, beef steak, beef tongue, sirloin, seafood, sashimi, etc. are Korean BBQ specialties, especially grilled beef tenderloin and grilled steak. The meat is delicious and delicious. Tender. Korean barbecue is different from Chinese barbecue and Brazilian barbecue. The way to eat it is very special. When eating meat, it should be wrapped with lettuce leaves or Suzi leaves. It is usually in the hands of lettuce leaves, can also be covered with Suzi leaves, a piece of barbecue, a little pepper, wiping a little sauce, you can also freely put kimchi and rice, and finally close the leaves, wrapped in a group can Eat, fresh leaves of lettuce or Suzi leaves, grilled meat and spicy sauce and other ingredients, so that people enjoy the pleasure brought by food. This is the reason why Korean barbecue is popular.
The correct way to open Korean barbecue
Eat one
Ingredients: 300 grams of beef A (1 tablespoon of sugar, 2 tablespoons of sake, and a quarter of pear) B (2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 teaspoons of garlic, 1 teaspoon of sesame oil, 1 tablespoon of sesame oil) ), Vegetables (lettuce, sesame leaf, green pepper, zichri, etc.) appropriate amount. 1 small plate of duck intestine, 5 large ribs, 6 bunches of chicken skin, half onion of green onion C (half a teaspoon of chili powder, half a teaspoon of sesame oil, one-fifth of a spoon of salt), 3 garlic
Seasoning: 2 tablespoons of miso, half a tablespoon of chilli sauce, half a teaspoon of garlic, a capsicum of melon beans, half a teaspoon of sugar, half a teaspoon of scallion, 1 tsp of sesame oil, and 1 tsp of sesame. to make.
Eat two
1. Cut the beef to the appropriate size and let it for about 1 hour so that the seasoning is immersed in;
2. Wash the vegetables and control the water. Cut garlic into thin slices. Cut the green onion to a size of 7 cm and a thickness of 3 mm, soak in cool water, control the water, and keep it in a bowl;
3. Beef 1 plus B mix well. Mixing seasonings by hand is easier to immerse;
4. (1) After the iron plate is warmed up, the cow is discharged to barbecue. Traditionally, Korean beef has been used for small ribs, and beef ribs have tender meat on the left and right sides of the bovine chest cavity.
(2) The shape of a small row of cows is long and it is not easy to barbecue. Usually, the service personnel do the work, and we must remember to turn over and let the meat be heated evenly;
(3) After the meat has been roasted until it becomes discolored, it is cut with a special steak and cut into puffy pieces. The meat that can't be eaten for a while is piled on the bones of the cuts to avoid scorching.
5. Let's eat roasted meat, chopped green onion, garlic slices and seasoning sauce on the favorite leaves. At the same time eat broth.
Eat three
Raw materials: tender beef slices (or beef slices for hot pot) 500 g, soaked mushrooms 100 g, half onion, half onion
Seasoning: half cup of soy sauce (adjusted for personal taste), 1.5 tbsp of garlic, 1 teaspoon of ginger juice, 1 teaspoon of white pepper, 2 tbsp of sugar, 1 tbsp of sesame oil, 1 tbsp of white sesame
practice
1. Drain the beef slices with blood, cut the wide strips of mushrooms and onions, cut onion slices;
2. Put all the seasonings into a large bowl and mix well; 3. Then put the beef slices, onion strips, mushrooms, and onion pieces into the seasoning and mix thoroughly, and marinate for 10 minutes.
4. Heat the flat-bottomed frying pan, put the marinated meat pieces and vegetables into it, and let the fire fry over it.
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