Prepare the chili noodles, cumin, blended oil, paprika, black pepper, garlic, onion, ginger (or ginger powder) and scallions! Mash all these seasonings together before putting them in a moderator, then add a pinch of refined salt and sugar to the moderator! The last step is to add plain water and vinegar! You can also add cilantro and other seasonings according to your personal preference! This will make a delicious bowl of tasty Korean sauce!

If you want to make it easier, you can also go to the mall and buy some barbecue sauce and barbecue condiments! It's even more convenient that way!

To introduce you to three Korean BBQ methods...

When it comes to Korean cuisine, one of the most impressive things is Korean barbecue. Korean barbecue is about original flavor and supplemented with different sauces for dipping. In several ways, Korean barbecue is different from Chinese barbecue.

In terms of cooking ingredients, Chinese barbecue is a very wide selection of almost all meat and vegetable ingredients can be used. The Korean barbecue is more meat and seafood-based, and the selection of materials is very strict, such as roast beef is only the choice of beef cattle tenderloin.

In terms of cooking techniques, Chinese barbecue is mainly fueled by charcoal, with a dark fire for skewering or grilling dishes. While Korean barbecue uses gas or dry charcoal as fuel, using the grill plate indirect heat transfer grilled dishes, simply put, "frying". Because the current Korean grill has a special exhaust system, it is cleaner and more hygienic than the Chinese barbecue.

In the flavor, Chinese barbecue will often be based on people's different tastes and preferences and changes, such as cumin, spicy, five flavors, cumin spicy flavor and other flavors; while the Korean barbecue flavor is mainly by the marinade of the raw materials and raw materials grilled and dipped in the juice to determine the food. Of course, different ingredients with different marinades and dipping sauces will form different flavor characteristics. Korean barbecue marinade ingredients, generally use "five spicy" ingredients, namely, chili peppers, garlic, onions, ginger, green onions. "Spicy" is the main flavor of Korean barbecue, in the marinade and dipping sauce, eating will show "five flavors", that is, sweet, spicy, salty, sour, bitter, which the dipping sauce mainly play a complementary role.

In terms of color, most of the dishes made with Chinese barbecue methods are golden or brownish-red, while the color of Korean barbecue is relatively lighter, and most of them reflect the color of the marinade.

In the taste, most of the Chinese barbecue dishes are roasted dry, reflecting the dry flavor of the texture; while Korean barbecue dishes are generally fried to eight minutes cooked or just cooked, reflecting the tenderness of the mouth.

In the flavoring method, Chinese barbecue in addition to the shape of the larger and thicker raw materials can be marinated beforehand, the shape of the small and thin raw materials and vegetarian dishes generally do not need to marinate in the flavor, but often in the grilling process directly seasoning. For example, in the grilling process sprinkled with refined salt, cumin, chili pepper, pepper, monosodium glutamate and so on, and from time to time to brush on sesame oil or salad oil. The ingredients of Korean barbecue must be marinated and flavored. When marinating, some fruits and onions are usually added to give the finished dish an aromatic but not greasy feeling. In addition, Korean barbecue is no longer seasoned during the grilling process, but only when served with a dipping sauce to complement the flavor.

In the form of dining, Chinese barbecue is usually grilled by the chef, served on the table for guests to eat; while Korean barbecue is grilled by the guests themselves, thus increasing the fun of the dining process.

Here are a few Korean barbecues I'd like to introduce to you.

I. Korean barbecue beef

Making of barbecue beef marinade:

Raw materials: Korean soup soy sauce 1000 grams of sake 200 grams of taste [Note] 100 grams of sugar 500 grams of beef powder 200 grams of pepper 150 grams of MSG 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

Preparation:

1. soup soy sauce, sake, flavor, sugar, water into a container and mix well, then add ground beef, MSG, pepper, mix well, standby.

2. Wash ginger, garlic, pears and onions, then puree them in a blender and pour them into the soup, then stir in sesame oil and cooked sesame seeds, and store 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] Aji: It is a Korean seasoning with a yellowish color, similar to 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 (pat broken), ginger, garlic, onion sections and onion blocks, turn the fire simmering out of the aroma, beat off the slag is not used, that is, into the dipping sauce (cooled into the refrigerator to save)

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

Making roast beef:

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

Method:

1. beef tenderloin sliced into thin slices of 15-20 cm long, 4-5 cm wide and 0.2 cm thick, marinated in the marinade 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 the loin and lamb from the rib spine and saddle 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 50 grams of garlic 100 grams of sesame oil 100 grams

Methods:

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

Note: 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, lay it on the bottom of the pan, cook over medium heat (turning halfway through), and serve with the dipping sauce.

Lastly, vegetables also play an important role in Korean barbecue, such as potatoes, eggplant, onions, etc. are good ingredients for barbecue. After the vegetables are grilled, the dipping sauce made with salt and sesame oil is also very tasty, so I won't go into that again.

The second "

Barbecue recipe

Barbecue, refers to fish, meat or vegetables skewered on an iron frame, carbon fire or high-temperature stoves through the moderate high temperature, so that the surface of the material to generate a hard film of golden brown, so that the flavor contained in it, made with a unique aroma of charred dishes. It can be divided into two types: direct fire grilling and inter-fire grilling. Direct fire grilling is a way of grilling food directly on the fire, and there are the following six types:

So-yaki: The food does not need to be seasoned, and it is grilled directly on the fire, which is more common for fish, and it has a deodorizing effect in addition to retaining the original flavor

Salt-yaki: The salt is applied to the whole body of the material, and then grilled. : Salt and soy sauce are applied on one side of the grill and miso on the other to add flavor, with fish, tofu, and white radish highlighting the mellow and unique flavor.

Kabayaki: When grilling long fish, the belly of the fish is cut open and bamboo strips are threaded through the fish, which resembles a cattail leaf at first glance, making kabayaki eel (grilled eel) the most famous.

Toriyaki: Grilling and shabu-shabu with a thick sauce on one side, and repeating the process until the ingredients are cooked through, is more commonly used for fatty fish and meats.

Undan-yaki: Egg yolks are mixed with sea urchin sauce and the sauce is spread evenly over seafood such as abalone and shrimp as it is grilled, giving it a bright yellow color that is very appealing.

The most common types of barbecue are bun-yaki, skewer-yaki, teppanyaki, teppanyaki, shell-yaki, kettle-yaki, rock-yaki, and net-yaki.

We've seen a lot of stores using a mix of these types of barbecue, but skewers and misoyaki are the most popular and affordable. Skewers are also categorized into metal and bamboo skewers depending on the size of the ingredients and the type of grill they come out of. Metal skewers are made of iron or stainless steel, and round skewers are more common, but if you want to grill a full-sized fish, a flat skewer would be appropriate.

The selection of ingredients for the skewers is based on seasonal ingredients, with chicken breasts, wings, thighs, buttocks and even chicken skin being many people's favorites, so chicken has long been one of the most popular ingredients for the skewers.

Here's a look at the top five most popular kebabs at the moment: scallion and pork kebabs - toothsome chicken meat and skin with fragrant scallions is the most common combination for kebabs. Chicken meatballs - chicken thighs are grated into a puree, stirred with the puree cooked in wine, kneaded into a round shape with a little red miso and egg yolk, scalded in kombu broth, and skewered into bamboo skewers for grilling, with its dripping, mouth-watering gravy. Grilled Chicken Thighs - Grilled chicken thighs with bones and juices removed, eaten with a boozy feeling. Grilled Chicken Breasts - The perfect degree of doneness and freshness of flavor is quite popular among girls. Also, the chicken butt, with the cartilage roasted to a fluffy, greasy consistency, is a favorite of today's Japanese gourmets, so you might want to give it a try.

Beer is the most common drink to accompany barbecue, and cold beer with aromatic barbecue is always recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the restaurant, and not used to pick teeth or placed anywhere, so that the barbecue trip can be a perfect ending.

Comprehensive skewers

Ingredients: 3 fresh shiitake mushrooms, 100 grams each of wild rice bamboo shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish plates, Hanaji balls, bamboo rolled wheels, oiled tofu and burdock chunks, and 2 tablespoons of barbecue sauce.

How to make: 1, fresh shiitake mushrooms, peeled and cleaned; wild rice shoots, lotus root peeled, cleaned, cut into thick slices; burdock pieces, bamboo scroll wheel cleaned, cut into segments; flower branch balls, shrimp balls, cooked quail eggs, fish plate, oil tofu are cleaned. 2, all the ingredients were skewered into the bamboo skewers, placed on the grill until cooked, and then evenly coated with barbecue sauce back and forth 3 times, to be grilled into the flavor, served on a plate to bring out can be.

Crunchy barbecue focus should master the seasoning formula, grilling and other two important points, other easy to learn. The following process is described as follows:

One, the selection of materials

Where there is no disease, non-toxicity, non-rotting, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, and other types of food can be marinated in this method of grilling.

Two, the recipe

1, meat skewers: 5 kilograms of fresh meat should be added to the amount of spices.

Recipe 1: fresh Xinjiang lamb skewer material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, special fresh 1 1 packet (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with a bamboo skewer to be grilled

Recipe 2: thirteen spices 100 grams of monosodium glutamate (freshness 99%) 70-90 grams of salt 36 grams of Special Fresh No. 1 1 package of ginger and scallions 40 grams of sugar 7 grams of meat fluff 25 grams of starch 250 grams of sweet potatoes.

Put the above ingredients into the cut fresh meat strips and mix well, marinated to 15 minutes can be skewered into a string to be grilled.

Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.

The two formulas you choose to use, tuning skewers out of dozens of thousands of food.

2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other foods. The recipe is as follows:

5 kg of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of ginger, scallions (finely chopped) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams of starch in the red department of 150 grams

Will be the above raw materials and 5 kilograms of food to fully stop the uniformity of the pickled 20 minutes to wear a skewer. If the mixing is dry, the material is not stained, you should add water appropriately, so that its seasoning is completely stained on top of the meat, should not be too thin. These are raw grilled.

3, chicken, duck, goose claws multiple varieties, the recipe is:

5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (patted) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of freshly scallion head, 10 grams of pepper, cooked over medium heat, to be claw bubbles big straighten out and break with the sign of a piercing can be salvaged cold, each string through 2 to be baked.

4, fish: various types of fish worn into half fish, fish string, whole fish, fish tail and other varieties of recipes for:

5 kilograms of fresh fish added raw materials: thirteen spices 100 grams of salt 60 grams of sugar 90 grams of monosodium glutamate (MSG) 80 grams of Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour.

The above ingredients and fresh fish fully mixed, dry and wet mastery with the same meat skewers, marinated for 30 minutes after threading the skewer to be grilled.

Special reminder: In order for you to correctly grasp the various types of food marinade method, baked special flavor to, I special "spice cellar water" soaking method to spice direct marinade method, the purpose is to worry about you with "spice cellar water" concentration is not good to grasp and affect the taste. The purpose of this is to worry that you may not be able to control the concentration of the water and affect the taste.

Some of the composite finished spices in this process already contain some spices and herbs.

5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt, loose meat powder 30 powder, 8 grams of sugar, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch.

The above ingredients and ribs mixed evenly marinated crispy 20 minutes on skewers to be grilled

6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties of recipes for:

Sweet potato starch 500 grams, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 2 packets of thirteen spices 420 grams of sugar 30 grams, sesame 150 grams. Comfrey powder (edible spices) 50 grams, mix the above evenly into the flavor powder bag spare

Roasted first wear a good string of vegetables placed flat on the stove, and then use a spoon loaded with powder poured on the vegetable block, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly roasted. Into the amount of flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings

Three, wear string

First of all, should be baked meat, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): Spare ribs according to the market price of your place to determine their own cuts pricing; fish scaled after breaking open the removal of belly intestine washed and cut into pieces of up to 12 centimeters long! or a whole fish of unlimited length: lotus root through the raw lotus root. Then bamboo skewers threaded into a skewer: meat threaded into a d-shaped: fish, eggplant and other large skewers with two sticks per skewer.

Four, grilled

1, make a fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved into a thickness of 1.5-2 cm high fire layer.

2, grilled: food skewers on the stove surface, where meat, ribs directly brush oil (both sides) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color turns white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not to add spicy powder.

3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush well, flip back and forth to the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then, brush the oil in the baked a few seconds to start the stove for sale.

Note:

1, with vegetable oil, salad oil, forbidden sesame oil, lard and so on.

2, the brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the skewer does not fall into the fire smoke subject.

Grill production

① Refer to your local and Xinjiang barbecue grill shaped.

② On this basis, the furnace is made into 1.5 meters long, 14-15 cm wide, according to your personal height, the navel shall prevail.

③ grill below the best to make a cabinet to put food, against the chest to make a workbench to put seasoning, the stove before the spray-painted decorative writing on the name of the barbecue, price and so on.

Attached: the modulation of the fragrant sauce

1, ingredients: 500 grams of pickled peppers, sesame paste 150 grams, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of chicken 100 grams of sugar 20 grams of refined salt 40 grams.

2, the first pickled pepper chopped fine, garlic cloves peeled and mashed.

3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and mix well.

4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cool and then taste, if salty, appropriate sugar MSG, light add a little salt that is into the floating sauce.