Homemade Korean barbecue

Ingredients?

600g pork belly

300g snowflake beef

Mushroom 8-10 pieces

300g shrimps

About 15 peppers

Some lettuce (purple leaf lettuce is recommended)

1 cucumber Roots

A few perilla leaves

A handful of chives

1 head of garlic

A few Korean rice dumplings

A little freshly ground black pepper

Cold beer and drinks on demand

How to eat Korean barbecue at home?

Prepare a barbecue plate that can leak oil. Some barbecue plates leak oil into the groove below (Iwatani). The oil leakage of the Korean grill pan I use is on the side. I can directly cut a can to catch it and throw it away after use.

Wash the pork belly and dry it with kitchen paper. Cut into 1cm wide strips.

Note 1: Be sure to wipe it dry otherwise oil will splash when grilling;

Note 2: 1 centimeter is the appropriate thickness based on personal experience in countless Korean barbecue restaurants.

The meat skin has a special smell after being roasted. People who are not used to it can peel it off directly before cutting it. (Korean barbecue also has special grilled pork skin)

The beef is defrosted naturally and is ready for use.

This plate is all about meat: purple leaf lettuce is a little bitter, if not, ordinary big leaf lettuce or round lettuce will do; perilla leaves have a unique aroma, which is very popular among those who like it; chives Wash and cut into 6cm long sections; peel the garlic and cut into thin slices.

Cut cucumber into strips and eat it raw just to relieve fatigue.

Remove the mushroom handle, wash, dry and set aside.

Enoki mushrooms, oyster mushrooms, and king oyster mushrooms can all be grilled, depending on personal taste.

Remove the heads and backs of the shrimps, and marinate them with your favorite spices.

Preparation of barbecue sauce.

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2. Line pepper (slightly darker than Hangzhou pepper and slightly spicier than Hangzhou pepper).

Method:

1. Remove the head and tail of the pepper, split it in half, remove the core and seeds, and cut into pieces.

2. Use 5-6 tablespoons of rice paste, mix with minced chili pepper, add a little honey, sesame oil, and white sesame seeds and mix well (if the taste is heavy, add a little minced garlic)

Start baking.

The order and method of barbecue

1. Pork belly: Heat the pan, spread the pork belly, grill over high heat until golden brown on both sides, and cut into small pieces.

2. While roasting the pork belly, place a circle of mushrooms on the edge of the pot with the mouth facing up. The mushrooms will be very fragrant if the oil from the pork belly sticks to them, so there is no need to brush them with additional oil. After roasting for a while, the mushrooms will release water. They are absolutely delicious and must be picked up carefully to drink.

3. After roasting a circle of pork belly, wipe the baking sheet with kitchen paper. Roast beef, up to a minute per side.

4. Shrimp can be interspersed in the middle of the pork belly and grilled. Brush the bottom with appropriate amount of oil.

Condiment combination:

1. Pork belly with barbecue sauce in #7#. Take a vegetable leaf, put 1-2 pieces of pork belly, appropriate amount of barbecue sauce, 1 section of chives, 1 slice of garlic, wrap it into a bag and eat it in one bite.

2. All mushrooms are eaten with freshly ground pepper and salt.

3. Beef is also dipped in pepper and salt, the simplest seasoning.

4. The shrimp itself can be eaten directly after being seasoned.