The weather is cold, so eating barbecue is a good choice. It’s very pleasant to eat large pieces of meat and drink a lot of wine. Among the popular Korean restaurants nowadays, Korean barbecue is quite popular. There are Korean barbecue restaurants in many places. The unique flavor of barbecue is loved by many people. Put large pieces of beef, mutton or pork belly on the charcoal grill. In the blink of an eye, the aroma of the meat will float into your nose, coupled with the sound of the meat sizzling and oily, it will make you drool. After the meat is grilled, dip the meat in some barbecue jerky dipping sauce. , put it on the fresh perilla leaves, put two slices of garlic, put it in your mouth, it is full of meat aroma. The meat has been baptized by charcoal fire, and the aroma is already full, and it becomes even more delicious because of the dipping sauce. Mellow and fragrant, what could be happier than a foodie feasting on barbecue here?

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Many people choose to make barbecue at home, but the dipping sauce for barbecue is not the best. How to make barbecue delicious? In addition to good meat, the ingredients for marinating the meat and dipping the barbecue are also very important. There are two types of dipping ingredients for eating barbecue: sauce and dry ingredients.

Today I will teach you how to barbecue at home. You don’t need to buy dipping sauce. How to prepare the dry barbecue sauce. You can make it yourself. I will teach you how to make Korean barbecue dry dipping sauce. You can eat it cleanly and safely without any additives. The taste is the same as the dipping sauce from a professional barbecue restaurant. Just as good, let me share the recipe below:

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Homemade Korean BBQ jerky dipping sauce

Ingredients required: 100 grams of fried peanuts, cumin 50 grams, 50 grams of sesame seeds, 20 grams of chili powder, half a tablespoon of white pepper, 2 pieces of peach cake, appropriate amount of salt,

Steps:

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1. Prepare the required ingredients, remove the outer shell of the fried peanuts, and adjust the amount of chili powder according to your personal taste. If you like spicy food, add more. Cumin is a seasoning with a unique taste and rich flavor. It is oily and has an aromatic and strong smell. It is mainly used for seasoning and is a must-have seasoning for grilled and grilled foods. It is often used to cook beef and mutton, which can remove the fishy smell and make the meat more tender.

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2. Put the cumin into the pot. No need to add oil, just dry fry. Use low heat to fry the cumin until it is cooked. When you start frying, the cumin will make a snapping sound in the pot. Fry until there is no sound, it is cooked, and you will smell the special aroma of cumin, then put it out and set aside. Use a low fire to fry the whole process, it will be easy to burn if you use a high fire.

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3. Fry the sesame seeds in the same way and set aside for later use

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4. Then put the chili powder into the pot and stir-fry. When you see small white smoke, take it out.

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5. Put the peach cake in the food bag and crush the peach cake into pieces with your hands. < /p>

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6. Put the fried cumin, sesame seeds, and chili powder together in a wall breaker or a food processor. Add peanuts and close the lid. , beat for a few seconds, and beat the seasoning into powder. Do not beat for too long, just make it into powder. Some small particles are fine. If you beat for a long time, the seasoning will be rich in oil, and the oil will be easily beaten out. It will form a ball.

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7. Pour the beaten powder into a container, then add salt, white pepper, and peach cake residue, and mix well. That's it.

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Tips:

(1) The amount of chili powder should be adjusted according to personal taste, if you like spicy food Just put more.

(2) When frying the seasonings, do not add oil. Use low heat to stir-fry. It will be easy to fry over high heat.

(3) Don’t beat the powder for too long. Just make it into powder. Some small particles are fine. If you beat for a long time, the seasoning will be rich in oil. It is easy to beat out the oil and form lumps. shape.

(4) If you have perilla at home, after frying it, grind it into powder too, which will taste better.