Making the marinade for barbecue beef:

Raw materials: Korean-style soup soy sauce 1000 grams of sake 200 grams of flavor? [Note] 100 grams of sugar 500 grams of ground beef 200 grams of pepper 150 grams of monosodium glutamate 100 grams of garlic 100 grams of ginger 200 grams of onions 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame 50 grams of fresh water 4000 grams

Methods:

1. Put the soup soy sauce, sake, mono? , sugar, water into a container and mix well, then add ground beef, monosodium glutamate, pepper to mix, standby.

2. Wash ginger, garlic, pear and onion, then puree them in a blender and pour them into the soup, then add sesame oil and cooked sesame seeds, and store them in the refrigerator.

Note: The amount of soy sauce, water and sugar in the soup should be well controlled. If there is too much water, the color of the marinated beef will not be good, and if there is too much sugar, it will easily make the beef burnt when it is grilled.

[Note] Flavor? : It is a Korean seasoning with a yellowish color, similar to the cooking wine in Chinese cooking.

Making roast beef dipping sauce:

The first dipping sauce:

Raw materials: 500 grams of soy sauce 1500 grams of water 150 grams of caramelized sugar 50 grams of ground beef 15 grams of star anise 15 grams of cinnamon 15 grams of cardamom 10 grams of pepper 10 grams of ginger 15 grams of garlic 15 grams of scallions 20 grams of onion 20 grams of onion pieces

Preparation:

Soy sauce, water, caramel, ground beef into a pot of boiling water, caramel, ground beef into the pot on the fire, boil, under the star anise, cinnamon, cardamom, pepper (broken), ginger, garlic, onion and onion pieces, turn the fire simmering out of the aroma, beat off the dregs of the material is not used, that is, into the dipping sauce (cooled into the refrigerator to save)

The second dipping sauce (sour sauce): is the cooled boiled water, lemon juice, taste? , salt, soy sauce, monosodium glutamate in a bowl of pairs well, can be.

Making roast beef:

Raw materials: beef tenderloin 10 kilograms of marinade 2.5 kilograms of dipping sauce, salad oil, appropriate amount

Method of preparation:

1. Beef tenderloin sliced into thin slices of 15-20 centimeters in length, 4-5 centimeters in width, and 0.2 centimeters in thickness, and put into marinade to marinate for 30 minutes.

2. Place a pan on the grill, brush with a little salad oil, lay the beef slices flat on the bottom of the pan, and grill over high heat until they bleed, then turn them over and cook.

Instructions:

1. When grilling, because the beef requires tenderness, it is generally grilled to eight minutes cooked; the entire grilling process can only be turned once.

2. When serving, first use scissors to cut the roasted beef into small pieces, then use fresh lettuce leaves, wrapped with slices of roasted meat, green pepper rings, garlic slices, shredded green onions, and then dipped in the prepared dipping sauce.

II. Korean barbecue pork and roast lamb

Making the marinade for barbecue pork and lamb:

Raw materials: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of ground beef 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4000 grams of garlic 150 grams of ginger 200 grams of onion 500 grams of pear 500 grams of sesame oil 50 grams of sesame seed 50 grams

This is the best way to make the marinade for barbecue pork and lamb. 50g

Method:

Take a stainless steel bucket mixed with water, mix in soy sauce, chili sauce, soy sauce, sugar, ground beef, sake and pepper, monosodium glutamate (MSG), on a small fire, stirring constantly until the sugar dissolves and chili sauce and soy sauce is well blended, remove from the fire to cool, and then add garlic, ginger, onions, pears into the puree, and finally into the oil and cooked sesame seeds and stir, that is, into the marinade.

Note: the marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark too black; grasp the amount of soy sauce, chili sauce, sugar, if too little is made out of the marinade sauce flavor is not enough, if too much is baked out of the raw material is too greasy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, the main highlight of the sauce flavor, it is usually no longer supplemented with dipping sauce when eating.

Making roast pork and lamb:

The method of making roast pork and lamb is the same as that of roast beef, except that pork should be made from loin meat, and lamb should be made from the rib spine and saddle parts of the sheep.

Three. Korean grilled seafood

Making a marinade for grilled seafood:

Raw materials: Korean chili sauce 1000 grams of soy sauce 150 grams of fine chili pepper 300 grams of sake 100 grams of taste 200 grams of ginger juice 50 grams of garlic juice 100 grams of sesame oil 100 grams

Method:

Take a stainless steel bucket, mixed with 2,000 grams of water, mixed in Korean chili sauce, soy sauce, on the Boil on low heat, down to fine chili noodles and stir well, then add sake, flavor? Then add the sake, flavor, ginger juice, garlic juice, sesame oil and stir well, until it boils again, remove from the fire to cool, that is, made.

Remarks: Pickled seafood raw materials are mostly chili peppers to improve the freshness. It is said that this is because of the humidity of the seaside environment, the residents eat chili pepper to remove rheumatism, thus forming a spicy seafood flavor.

Making grilled seafood dipping sauce:

Raw materials: millet chili 300 grams of soy sauce 200 grams of fish bone powder 100 grams of salt 50 grams of MSG 50 grams of sugar 150 grams of minced garlic 50 grams of sesame oil 50 grams of cold boiled water

Methods:

Millet chili peeled and seeded and cut into pieces, the pot, add soy sauce, fish bone powder, salt, MSG, sugar, garlic and a little cold water and mix well, and finally put the sesame oil, that is made of dipping sauce.

Making grilled squid:

Raw materials: 1000 grams of fresh squid ginger 50 grams of garlic 50 grams of shallot 80 grams of powdered fish bone 50 grams of pepper 50 grams of wine 100 grams of marinade 200 grams of dipping sauce, salad oil in moderation

Measurement:

1. Fresh squid remove the viscera, remove the outer membrane and wash, grafting on the cross-hatched knife, cut into 4 centimeters long, 2 centimeters wide strip, the pot, with the use of a few minutes to remove the membrane, and the squid is not a good idea, but it's a great idea. Wide strip, Na pot, with ginger, garlic, onion, cooking wine, fish bone powder and pepper marinade for 15 minutes, and finally into the marinade mix.

2. Place a pan on the grill, coat the marinated squid with salad oil, then lay it on the bottom of the pan and cook over medium heat (turning halfway through).