Pickling first

material preparation

Korean stock soy sauce 1000g, sake 200g, essence 100g, sugar 500g, beef powder 200g, pepper 150g, monosodium glutamate 100g, garlic 100g and ginger 200g.

Production method:

1. Put the soup, soy sauce, sake, essence, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper, and let it stand for use.

2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator.

Note: master the dosage of soy sauce, water and sugar. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.

Then choose the right barbecue oven.

Beckham of koostyle is very good, electric oven, suitable for home use, and this oven has little smoke and is easy to clean.

Finally dip ~

Ingredients: soy sauce 500g, water 1500g, maltose 150g, beef powder 50g, star anise 15g, cinnamon 15g, cardamom 10g, pepper 10g, ginger.

Method:

Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, add star anise, cinnamon, cardamom, pepper granules (mashed), ginger slices, garlic slices, onion slices and onion slices, and beat off the residue when it is cooked with low fire to make it fragrant, that is, dip juice (cooled and stored in the refrigerator).