Korean barbecue is rich and mellow; The surface is shiny, emitting a rich sweet smell and a full garlic fragrance; At the entrance, you can feel the obvious Korean sweet flavor, which is full of meat flavor, fresh and juicy, and memorable. Try it at home on weekends ~
In fact, Korean barbecue can be done at home, as long as you master the following.
First, a suitable baking tray. The main requirements are: it is not flat and the material coating is not limited. All kinds of oblique ways make the oil flow out without being stained in the meat. For example: table-top Iwatani baking tray (universal Taobao), Korean barbecue tray (Korean supermarket, Korea).
Second, the right meat and other ingredients. Fresh five flowers can be bought well in the market or large supermarkets, and the fat and thin ones are most suitable for roasting; Good beef ribs or other parts suitable for barbecue can be bought in large supermarkets or specialty stores, and snowflake meat is most suitable for barbecue. It's much cheaper to buy it at home and bake it than to eat it in a high-end restaurant.
Third, the right sauce. I found this dipping sauce when I accidentally ate barbecue. I thought it was so simple that I could do it. When I came back, I made it myself and it was really delicious.
The limitation of eating barbecue at home is that if there is no movable gas stove, it will be eaten around the stove, and two or three people will be crowded. Of course, if there is a movable gas stove, everyone will be happy.
Having said that, let's get started ~
Materials:
600g pork belly, 300g snowflake beef, 8- 10 Tricholoma, 300g shrimp, about 0/5 string pepper, some lettuce (recommended purple leaf lettuce), some cucumber 1 root, some perilla leaves, a handful of chives and garlic/kloc-0.
Practice:
1, prepare a barbecue plate that can leak oil. Some barbecue plates leak oil into the trough below (rock valley). I use this Korean-style barbecue plate with an oil leak next to it. Just cut a can to catch it and discard it when it is used up.
2. Wash the pork belly and dry it with kitchen paper. Cut into strips 1 cm wide.
Note 1: Be sure to dry it or it will spill oil when baking;
Note 2: 1 cm is a more suitable thickness summed up by individuals who have eaten countless Korean barbecue restaurants.
Meat skin has a special smell after roasting, so people who are not used to it can peel it directly before cutting it. (There is also a special roast pig skin in the Korean barbecue.)
3. Beef is naturally thawed for use.
4, this dish is all wrapped in meat: purple leaf lettuce is a little bitter, otherwise ordinary big leaf lettuce or round lettuce will do; Cotyledons of Perilla frutescens have a unique fragrance, which is very popular among people who like it. Wash shallots and cut into 6cm long sections; Peel garlic and cut it into thin slices, and cut cucumber into strips, just to understand that it is greasy and raw.
5. Remove the handle of the mushroom, wash and dry it for later use.
Flammulina velutipes, Pleurotus ostreatus and Pleurotus eryngii can all be used for roasting, depending on personal taste.
6, the shrimp goes to the head and opens the back to the shrimp line, and sprinkles the spices that you like first.
Barbecue sauce's production
Main ingredients:
1. Korean-style rice jam
2. Line pepper (slightly darker than Hangzhou pepper and slightly hotter than Hangzhou pepper)
Practice:
1. Remove the head and tail of the pepper, split the two halves to remove the core and seeds, and cut into pieces.
2. Use 5-6 tablespoons of rice jam, mix shredded pepper, add a little honey, sesame oil and white sesame seeds and mix well (add a little minced garlic for heavy taste).
Start baking.
The order and method of barbecue
1. Pork belly: hot pot, pork belly is paved, roasted on high fire until both sides are golden, and cut into small pieces.
2. While roasting pork belly, put a circle of mushrooms on the side of the pot, with the mouth facing up. Tricholoma with pork belly oil will be very fragrant, so you don't need to brush it with extra oil. After baking for a while, the mushroom will come out of the water. That is absolutely delicious and must be carefully picked up and drunk.
3. After baking a circle of pork belly, wipe the baking tray with kitchen paper. Roast beef, one minute on each side at most.
4. Shrimp can be grilled in the middle of pork belly. Brush the bottom with proper amount of oil.
The collocation of spices:
1. Pork belly with barbecue sauce. Take a leaf of vegetable, put pork belly 1-2 pieces, appropriate amount of barbecue sauce, chives 1 piece, garlic slices 1 piece, and wrap it into a package and eat it in one bite.
All mushrooms are dipped in freshly ground pepper and salt.
Beef is also dipped in pepper and salt, the simplest seasoning.
The shrimp itself can be eaten directly after seasoning.
Tips
About beef.
Many people think that beef is easy to roast, but it is actually the wrong kind of meat. The best thing to eat when roasting is the snow cow, and the fat snow pattern is distributed among the lean meat.
Ok ~ Let's share it here for everyone today ~ Is it very simple? Then try your own dinner at home today ~
If you want to know more about Korean food and culture, come and pay attention to our Sunshine Foreign Language Class ~ Our complete set of Taobao Korean zero-based introductory courses is on the shelves! ! !
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