1: Prepare two sets of ingredients: Group A: one large Korean pear (if not available, use canned bolo, save the juice), one onion, ten cloves of garlic, and one piece of ginger; Group B: 2 tbsp sesame oil, 1 tbsp maltose, ? cup soy sauce, 3 tbsp cooking wine, ? cup water (if you are using pineapple juice, use no water), and 1 tsp sesame seeds.

2. Put ingredient 1 into blender to make a paste, add ingredient 2 into the blender and mix well to make a dipping sauce. Add the meat to the sauce and mix well. Place the meat in the refrigerator for 24 hours. When grilling, heat up the grill before putting the meat on it. The meat should be slightly charred on the outside but tender on the inside. Once you get the hang of it, grill all the meat and you're sure to get it right.

Method 1:

1: Mix miso, mirin, sugar and water carefully

2: Add minced garlic, chopped green onion and cilantro

Method 2:

1: Prepare Ingredients A: 30 grams of soy sauce, 15 grams of rice vinegar, 5 grams of granulated sugar, and 10 grams of garlic. Ingredient B: 5g white sesame seeds, 1 tbsp Korean chili sauce.

2: Mix ingredient A well.

3: Sprinkle white sesame seeds and serve with Korean chili sauce.