Recommended charcoal fire, large slices of meat (recommended beef) placed on the iron shelf above the heat source, every 2 minutes a turn so that it is heated evenly, the meat paste affects the flavor, but not cooked will definitely belly, meat cooked cut into small pieces to eat. You can use cabbage, lettuce and other dipping sauce to roll the meat to eat, you can also dip the meat with shredded seaweed, shredded onion and balsamic vinegar and other ingredients made of sauce to eat. When eating barbecue, you can drink some hot soup to moisten your stomach. Korean barbecue restaurants usually offer a mild miso soup. It is recommended to eat some garlic while eating barbecue, to sterilize the bacteria! Eating a bowl of rice or noodles at the end of the meal can help ease the upset stomach caused by the barbecue.

Method 1

Ingredients:

Beef (tenderloin, intercostal meat) 500g

* Accompanying sauce: 4 tablespoons of soy sauce, 4 tablespoons of pear juice, 2 tablespoons of sugar, 3 tablespoons of chopped green onion, 1.5 tablespoons of minced garlic, 1.5 tablespoons of sesame, 1.5 tablespoons of sesame oil, 1 tbsp of ground pine nuts, and a pinch of pepper

Methods:

Methods:<

(1) Cut the tenderloin or intercostal meat into 0.5cm slices and make knife lines horizontally and vertically.

(2) Make the accompanying sauce.

(3) Layer the condiments into the meat and mix well.

(4) Place the meat for about 30 minutes on a hot grill and grill well. It's best to grill it over a strong fire.

(5) Serve in a bowl and sprinkle with ground pine nuts.

Method 2

Ingredients:

300g of beef

A (1 tbsp of sugar, 2 tbsp of sake, a quarter of a pear)

B (2 tbsp of Korean soy sauce, 1 tbsp of chopped scallion, 2 tsp of garlic, 1 tsp of sesame oil, 1 tbsp of sesame seeds), and a good amount of sparse vegetables (lettuce, sesame seed leaves, green chili peppers, and zigzag curry).

Half a large onion

C (? tsp. chili powder, ? tsp. sesame oil, ? tsp. salt), 3 pieces of garlic.

Seasoning:

2 tablespoons of soy sauce, ? tablespoon of chili sauce, ? tablespoon of garlic paste, ? tablespoon of sugar, ? tablespoon of green onion, 1 tablespoon of sesame oil, 1 tablespoon of sesame seed noodle, mix these to be ready

Methods:

1. Cut the beef into appropriate sizes, add A, and put it in for about 1 hour to make the seasonings soak in

2. Wash the spareribs and control the water. Cut the garlic into thin slices. Cut the green onion into 7cm long and 3mm thick sizes, soak in cool water, control the water, add A and serve in a bowl

3. Mix the beef 1 with B. The seasoning is easier to soak in when mixed by hand

4. Preheat the oven with [Thin Block Bake] for 7 minutes, then add the meat skewers and bake with [Thin Block Bake] for 7 minutes, remove and invert the oven, bake for another 7 minutes, remove.

5. Eat with grilled meat, chopped green onion, sliced garlic and seasoning sauce on favorite leaves. Eat broth at the same time.

Method 3

Ingredients: 1 piece of beef short ribs (first marinated for three to four hours in a sauce made of fruits, sugar, and onions) 1 dish of soy sauce, 1 dish of miso paste, and an appropriate amount of shiitake mushrooms, lettuce, and green chili peppers.

How to do it:

(1) Preheat a teppan (steel plate) and grill the veal chops on it. Traditionally, Korean barbecues use beef chops, which are the tender bone-in meat from the left and right sides of the cow's chest cavity.

(2) Beef chops have a long shape and are not easy to grill, they are usually grilled by the wait staff, remember to turn them over so that the meat is heated evenly.

(3) After the meat is grilled and browned, use the special steak cutter to cut it into bite-sized pieces. If you can't finish the meat, stack it on top of the leftover bones to avoid scorching.

(4) Dip the grilled meat into the miso sauce.

(5) Wrap the roast in lettuce, add some garlic or chard, and serve whole.