Korean cuisine in a variety of small dishes is also very special, taste spicy, slightly acidic, not very salty, such as kimchi, pickled cucumber, spicy cucumber, pickled small peppers and perilla leaves ...... with the meat-based barbecue, is meat and vegetables, complement each other.
And with mellow-flavored hot-pot noodles, Korean cold noodles in a real beef broth, and tender raw shredded beef, Korean cuisine is truly unique and worth a visit.
Korean cuisine: a different kind of barbecue
Korean food is very different from Chinese food. Chinese food barbecue is the simmering meat in advance on the hot (iron bars nailed into a flat plate), below the burning wood grill; Korean barbecue strictly speaking should be considered a kind of "frying meat", which uses an induction cooker or a thick iron pot to serve the lady first in the top of a thin layer of oil brushed, and then put the steak, tongue, loin of beef, and seafood, sashimi, and so on, placed on the top! ......
Mention Korean cuisine, people immediately think of its barbecue. Also known as barbecue, Korean food is very different from Chinese food. Chinese food barbecue is to simmer the meat beforehand on the hot (iron nailed into a flat plate), below the burning wood grill; Korean barbecue strictly speaking should be counted as a kind of "frying meat", which uses an induction cooker or a thick iron pot to serve the lady to brush a thin layer of oil on the top, and then put the steak, tongue, beef loin, and seafood, sashimi, and so on on the top. In the blink of an eye, the aroma of meat will curl into your lungs, coupled with the meat on top of the "ZiZi bubbling sound of oil, sitting around the people will have been all mouthfuls.
Korean barbecue is mainly beef-based, beef tenderloin, steak, beef tongue, beef waist, and seafood, sashimi, etc. are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous. The freshness and tenderness of their meat is a delight to everyone who has tasted them. This is because every Korean restaurant pays close attention to the selection of ingredients, and the beef used in many Korean restaurants comes from specialized meat companies. Depending on the part of the meat needed, the beef cattle here eat different recipes of feed. It is said that some cows are raised with beer, music and specialized massages every day. Whether this is true or not is unknown. However, the strictness of the ingredients chosen for Korean barbecue is definitely true.
Korean barbecue meat beforehand and end of the simmering good, its flavor comes mainly from the juice dipped, different barbecue to use different juice, eat bacon, bacon juice; eat barbecue, barbecue juice ......, each kind of juice is made of more than a dozen kinds of seasoning carefully formulated and become (a variety of seasonings can be bought on the market), it is said that these sweet with acidic The sweet and sour, fresh and refreshing, but also has a subtle difference in the bottom of the juice is how to do, only the head chef a person know. There's also a sauce that has a strange flavor, but after tasting it, it's so rich that it's like being in love with Beijing's stinky tofu.
Smoked beef tenderloin is the dish of choice in almost every Korean cuisine. The beef tenderloin is first smoked in a smoker for about 20 minutes, then taken out to cool, wrapped in plastic wrap and frozen, then sliced into thin slices of tenderloin and placed around the plate, and then garnished with a variety of brightly colored seasonal vegetables such as soursop leaves, bell peppers, lettuce, and gai lan, etc. The lady will cut the vegetables into smaller pieces and then use chopsticks to pick up some of the pieces and place them on top of the tenderloin, and then roll them up. The slices of tenderloin are then rolled up and served on the guest's plate. Dipped in the special smoked sauce, listening to the gentle sound of the vegetables in the mouth, savoring the slightly mellow aroma of the tenderloin, letting the sour juice seep over the tongue, cool and refreshing, and then drinking a small cup of sake, it is really an unprecedented experience. In fact, the tenderloin in the smoking process, only the outer layer of the cooked, in the consciousness of the general public, to eat raw meat is always a person to produce mushrooms hair and drink blood like fear, but every guest who has tried the dish will be amazed at the tenderloin, and then the guests will be surprised at how much it is worth. But every guest who has tasted this dish will be surprised at the crispness, crispness and tenderness of the tenderloin, and there are a lot of people who, when they taste Korean cuisine again, always order this dish first.
"Spicy" is one of the main flavors of Korean cuisine, but this spicy and Sichuan, Hunan, Thai food is different from the spicy, someone had this description, said the Sichuan spicy is spicy, through the fresh; Hunan spicy is hot, straight, without any disguise; Thai food is spicy and sweet, spicy and rough, with a rich tropical flavor; while the Korean food is spicy and sweet, spicy, with a rich tropical flavor; and the Korean food is spicy, with a rich tropical flavor. Thai food is spicy and sweet, spicy and rough, with a rich tropical flavor; and Korean food is spicy but the entrance is mellow, full of strength, will make you sweat through the real. If you like spicy food, go and experience it for yourself.
Korean cuisine in a variety of small dishes is also very special, taste spicy, slightly acidic, not very salty, such as kimchi, pickled cucumber, spicy cucumber, pickled small peppers and perilla leaves ...... with a meat-based barbecue, is meat and vegetables, complement each other.
There are also mellow-flavored hot-pot noodles, North Korean cold noodles in real beef broth, and smooth, raw, shredded beef Korean cuisine is truly unique and worth a visit.