Raw materials/seasonings]

(1) 6 slices of sirloin beef.

(2) Chinese cabbage 4 two Flammulina velutipes and a little tofu 1 meatball, and 2 fresh mushrooms.

(3) Hot pickles 1 plate

Seasoning: soy sauce 1 tablespoon sugar 1 teaspoon fresh pepper.

Soup base: soup cup salt 1 tsp Chai Fish monosodium glutamate 1 tsp.

Dip: soy sauce 1 tablespoon sesame oil and a little Chili powder 1 tablespoon.

[production process]

(1) Add seasoning A to beef and marinate for 15 minutes.

(2) Wash Chinese cabbage, velvet antler, tofu, meatballs, mushrooms and other materials, cut Chinese cabbage and tofu and arrange them on a Korean barbecue pot, add broth and seasoning B, and heat them with fire.

(3) Arrange the beef brisket pieces on the semi-arc pan surface, and bake them on both sides to serve. When roasting, gravy will flow into the soup, and the more it is cooked, the more fragrant it will be. With Korean spicy kimchi, the taste will be more authentic.

If there is no Korean barbecue pot, you can fry the beef in the pot first, take it out for later use, and then add other materials to cook it, or you can have the flavor of eating Korean barbecue.