Lead: With the deepening of globalization of modern economic activities, people can enjoy foreign food more and more easily, and our special food can also go abroad. This kind of life is very good, because for foodies, they can enjoy the food they want. Korean roast beef is a very famous Korean cuisine, and the most important thing is the pickling method of Korean roast beef. Let's learn more about the' curing method' of Korean roast beef.

To make a marinade for roast beef:

Raw materials:

Korean soup soy sauce 1000g sake 200g miso 100g sugar 500g beef powder 200g pepper150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g clear water 400.

Method:

1. Put the soup sauce, sake, miso, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper and mix well, and let it stand for use.

2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well and store in the refrigerator.

Attention: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.

[Note] Miso: It is a Korean condiment with a yellowish color, similar to cooking wine in China. 2. Here is a simple routine: sesame oil 1/2 spoons, a little pepper, brown sugar 1/4 spoons, 2 spoons of soy sauce, a little salt, minced garlic 1 spoon, half a bowl of Sprite, and Korean cooking wine (which can be replaced by a little rice wine). Pour the sauce into beef, add shredded onion, mix well and marinate for 20 minutes. If you don't want to make your own seasoning, you can go to a Korean supermarket to buy a special sauce for roast beef.

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