Materials:

300g of beef, 1 tablespoon of sugar, 2 tablespoons of sake, quarter pear, 2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of garlic paste, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, and a proper amount of vegetables (lettuce, sesame leaves, green peppers, Zekri, etc. ).

Exercise:

1. Cut the beef into appropriate sizes, add 1 tablespoon white sugar, 2 tablespoons sake and 1/4 pears, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice garlic. Cut the onion into 7 cm long and 3 mm thick sections, soak in cold water, control the moisture, and add 1 tablespoon sugar, 2 tablespoons sake and 1/4 pears to the bowl.

3. Mix beef 1 with 2 tbsp Korean soy sauce, chopped green onion 1 tbsp, 2 tbsp garlic paste, sesame oil 1 tbsp and sesame 1 tbsp. Hand-mixed seasoning is easier to soak.

4. Preheat with [thin block baking] for 7 minutes, then add skewers, bake with [thin block baking] for 7 minutes, take it out, turn it upside down, bake for 7 minutes, and take it out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

Korean barbecue beef

To make roast beef marinade:

Ingredients: Korean stock soy sauce1000g sake 200g? 【 Precautions 】100g sugar 500g beef powder 200g pepper150g monosodium glutamate100g garlic100g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g clear water 400g.

Method:

1. Soup soy sauce, sake, how does it taste? Put sugar and water into a container and stir well, then add beef powder, monosodium glutamate and pepper and mix well, and let stand for later 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.

Note: master the amount of soy sauce, water and sugar in broth. If there is too much water, the color of pickled beef will be bad. If there is too much sugar, it is easy to zoom the beef when roasting.

[Note] Taste? This is a yellow Korean seasoning, similar to cooking wine in China.

Dip for making roast beef:

The first drop:

Ingredients: 500g of soy sauce, water, maltose1500g, beef powder150g, star anise 50g, cinnamon15g, pepper10g, ginger10g and garlic/kloc-0g.

Method:

Boil soy sauce, clear water, maltose and beef powder in a pot, add star anise, cinnamon, cardamom, peppercorns (mashed), ginger slices, garlic slices, chopped green onion and onion pieces, and beat off the residue when cooking with low heat, which is the dipping juice (cooled and stored in the refrigerator).

The second kind of dipping juice (sour juice): Is it cold water, lemon juice and essence? Mix salt, soy sauce and monosodium glutamate in a bowl.

Making roast beef:

Ingredients: tenderloin 10 kg marinade, 2.5 kg dip and salad oil.

Method:

1. Beef tenderloin slices are15 ~ 20cm long, 4 ~ 5cm wide and 0.2cm thick, and marinate for 30min.

2. Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them.

Description:

1. When roasting, because beef requires tenderness and freshness, it is usually roasted until it is medium-ripe; It can only be turned once during the whole baking process.

2. When eating, first cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onions, and then dip them in the prepared dipping juice.

2. Korean roast pork and mutton

Making marinades for roast pork and mutton;

Ingredients: Korean stock soy sauce1000g Chili sauce 700g soy sauce 300g sugar 500g beef powder 200g sake15g pepper150gmonosodium glutamate100g water 4000g garlic150g ginger 200g onion 500g.

Method:

Add clear water into a stainless steel barrel, add broth soy sauce, Chili sauce, soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn on a small fire, and keep stirring until the white sugar is dissolved, the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add chopped garlic, ginger, onion and pear, and finally add sesame oil and cooked sesame seeds, and mix well.

Note: it is not advisable to put too much broth soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce of the marinade is not fragrant enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are preserved with sauces such as soy sauce and Chili sauce, these sauces mainly highlight the flavor of the sauces, so they are usually not supplemented with dipping sauce when eaten.

Making roast pork and mutton:

Roast pork and mutton are made in the same way as roast beef, except that pork should be tenderloin and mutton should be lamb ribs and saddles.

3. Korean barbecue seafood

Making barbecue seafood marinade:

Ingredients: korean chili sauce1000g soy sauce150g fine pepper noodles 300g sake100g flavor? 200g ginger juice 50g garlic juice100g sesame oil100g.

Method:

Take a stainless steel barrel, add 2000 grams of water, add Korean Chili sauce and soy sauce, boil over low heat, add fine Chili noodles and stir well, then add sake and spices. , ginger juice, garlic juice, sesame oil, stir until boiling again, and cool off the fire.

Remarks: Pepper is often used to refresh seafood raw materials. It is said that this is because the seaside environment is humid, and residents eat peppers to get rid of rheumatism, thus forming a spicy seafood flavor.

Dip for making barbecue seafood;

Ingredients: Xiaomi spicy 300g broth soy sauce 200g fish bone meal100g refined salt 50g monosodium glutamate 50g sugar150g garlic 50g sesame oil 50g cold boiled water a little.

Method:

After removing pedicels and seeds, millet spicy is cut into pieces, put into a pot, add broth soy sauce, fish bone meal, refined salt, monosodium glutamate, white sugar, garlic and a little cold boiled water, stir well, and finally add sesame oil to make dip.

Making grilled squid:

Ingredients: fresh squid1000g minced ginger and garlic 50g minced onion 80g fish bone meal 50g pepper 50g cooking wine100g marinade 200g dipping sauce and salad oil.

Method:

1. eviscerate the fresh squid, tear off the outer membrane, wash it, put it with a cross knife, cut it into 4 cm long and 2 cm wide strips, put it in a basin, marinate it with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 15 minutes, and finally add the marinade and mix well.

2. Put the pan in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pan, bake it with medium heat (turn it over halfway), and then eat it with dip.

It is still common for people in China to eat pork.

Barbecue:

A: Seasonings: soy sauce, vinegar, cooking wine, ginger, onion, sugar, salt, chicken essence and water.

Raw material: pork

Practice: cut the pork belly into pieces with appropriate size and marinate it in material A for half an hour. It can be roasted, fried and microwave.

It can be fried, steamed or dried.

Simple, delicious and convenient.