Korean barbecue is a main dish in Korean cuisine. Korean barbecue is mainly beef, such as beef tenderloin, steak, beef tongue and beef tenderloin. There are also seafood and sashimi, which are delicious Korean barbecues, but roast beef tenderloin and steak are the most famous because their meat is the most delicious and tender.

Korean BBQ is different from China BBQ and Brazil BBQ, and its eating method is very special. When eating barbecue, you should wrap it with lettuce leaves or perilla leaves.

Usually, the leaves of lettuce are spread out in your hand, or you can overlap the leaves of perilla, clip the barbecue together and spread a little Korean hot sauce. You can also put kimchi and rice at will, and finally fold the leaves and wrap them into a ball to eat. The freshness of lettuce or perilla leaves and the rich aroma of barbecue and spicy sauce make people enjoy the pleasure of food.

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Korean barbecue practice

1. Cut the beef into appropriate sizes and leave it for about 1 hour to soak the seasoning;

2. Wash vegetables and control water. Slice garlic. Cut green onions into 7 cm long and 3 mm thick sections, soak them in cold water, control the water and put them in a bowl;

3. Mix beef 1 with B. Hand-mixed seasoning is easier to soak;

4.( 1) After the iron plate is preheated, put the steak on the barbecue rack. Traditionally, Korean barbecues use steak, which is the flesh and blood of the left and right sides of the cow's chest, and the meat is fresh and tender;

(2) The steak is long and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly.

(3) After the meat is roasted and discolored, cut it into palatable small pieces with special steak scissors, and put the temporarily inedible meat on the cut bones to avoid burning;

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

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