Ingredients: Korean soup soy sauce 14000mg sake 200g essence [Note] 100g sugar 500g beef powder 200g pepper powder150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked.

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. Attention: master the dosage of soy sauce, water and sugar in soup. 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.

Note: This is a yellow Korean condiment, similar to cooking wine in China cooking.

Dip for making roast beef:

The first dip:

Raw materials:

Soy sauce 500g water 1500g maltose 150g beef powder 50g star anise 15g cinnamon 15g cardamom 10g pepper 10g ginger 15g garlic 15g onion.

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).

The second dipping juice (sour juice): put cold water, lemon juice, essence, salt, soy sauce and monosodium glutamate into a bowl and mix. Making roast beef:

Raw materials:

Beef tenderloin 10 kg marinade 2.5 kg dipping sauce and salad oil.

Method:

1. Sliced beef tenderloin is 15 ~ 20cm long, 4 ~ 5cm wide and 0.2cm thick, and marinated in marinade for 30min.

2. Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them.

Description:

1. When roasting, because beef requires tenderness and freshness, it is usually roasted until it is medium-ripe; The whole baking process can only be turned once. 2. When eating, cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice to eat.

2. Korean-style roast pork and mutton to make the marinade of roast pork and mutton:

Raw materials:

Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g sugar 500g beef powder 200g sake 15g pepper 150gmonosodium glutamate 100g water 4000g garlic150g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g.

Method:

Add clear water into a stainless steel barrel, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn down the fire and keep stirring until the white sugar is dissolved, the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add minced garlic, Jiang Mo, chopped green onion and pear, and finally add sesame oil and cooked sesame seeds, and mix well to get the marinade.

Note: it is not advisable to put too much soup soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.

Making roast pork and mutton:

Roast pork and mutton are made in the same way as roast beef, except that pork should be made into tenderloin and mutton should be made into sheep ribs and saddles.