material

Pork 1, Korean barbecue sauce, ginger, onion, soy sauce, salt, monosodium glutamate.

working methods

1. Slice the pork, then shoot it horizontally with the back of the knife, and then shoot it vertically. Put it in the bowl.

2. Add soy sauce, salt, monosodium glutamate, sugar, onion and ginger to pork, and then marinate for 4 hours.

3. Take out the marinated meat, put it into Korean Chili noodles, add the bought Korean barbecue seasoning and grab it evenly, and continue to marinate for more than 8 hours, preferably one night.

4. Take out the salted meat. When baking, it is best to bake with a stone plate. Put the meat on it and bake it on both sides.

Second, kimchi.

material

Ingredients: 800g Chinese cabbage,

Accessories: 60 grams of carrots,

Seasoning: 4g of salt, 5g of sugar, 0g of shrimp oil10g, 20g of Chili powder, 5g of white garlic, 5g of red pepper15g of onion.

working methods

1. Wash the Chinese cabbage, cut it in half, cut it in half again, and drain the water;

2. Peel and shred carrots;

3. Cut the onion into sections;

4. Add refined salt and sugar to the above raw materials, mix well and marinate 1 night;

5. When the Chinese cabbage softens, take it out and drain it for later use;

6. Wash the red pepper and remove the diced powder;

7. Peel and chop garlic;

8. Put them together in a bowl, add shrimp oil, Chili powder and sauerkraut and mix well, then put them in a bottle and seal them, and then put them in the refrigerator for refrigeration. They can be opened and eaten the next day.

Third, Korean bibimbap.

material

Ingredients: rice, spinach, mushrooms, Flammulina velutipes, zucchini, carrots, bean sprouts, pickled radish (one book)

Ingredients: a little sesame, hot sauce, sesame oil, Jiang Mo and chopped green onion.

working methods

1, spinach, mushrooms, Flammulina velutipes and bean sprouts are washed and boiled in boiling water, and the water must be drained;

2, shredded carrots, sliced zucchini, and shredded pickled radishes;

3. Add spinach and bean sprouts to sesame (fried sesame) and salt and mix well;

4. Add a little oil to the wok, stir-fry shredded carrots, zucchini slices, mushrooms and Flammulina velutipes, and take them out;

5. Evenly spread sesame oil on the inner wall of the stone pot and heat it with low fire. When the sesame oil bubbles, add white rice, change to medium heat, and then spread vegetables on the surface of the rice. After the rice at the bottom of the pot is slightly cooked into a crispy rice, leave it away from the fire.

6. Mix with hot sauce.