Originated from the Qin Dynasty in China, about 300~500 BC, when the Korean Peninsula was a nomadic people, the grazing area in Yalu River was mainly cattle-raising, and this is how barbecue became popular. In the Sui Dynasty, North Korean envoys appeared in front of Emperor Wendi, including beef jerky (cooked).

The ingredients of Korean barbecue are very different from the customs of Xinjiang;

material

300g beef A( 1 tbsp sugar, 2 tbsp sake, quarter pear) B (2 tbsp Korean soy sauce, 1 tbsp chopped green onion, 2 tbsp garlic paste, 1 tbsp sesame oil, 1 tbsp sesame), vegetables (lettuce, sesame leaves, green peppers, etc. Half a green onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt) and 3 garlic.

condiment

2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.

working methods

1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.

3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.

4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time