How to marinate barbecue beef

Method 1:

Ingredients: Beef (tenderloin, beef intercostal meat) 500g

Serve Sauce: 4 tablespoons soy sauce, 4 tablespoons pear juice, 2 tablespoons sugar, 3 tablespoons chopped green onions, 1.5 tablespoons minced garlic, 1.5 tablespoons sesame seeds, 1.5 tablespoons sesame oil, 1 tsp pine nut powder , a small amount of pepper

Method:

(1) Cut the tenderloin or intercostal meat into 0.5cm slices, and make knife marks horizontally and vertically.

(2) Make condiment sauce.

(3) Add the seasonings into the meat layer by layer and mix well.

(4) Place the meat that has been aged for about 30 minutes on the hot grill and grill it evenly. It’s best to roast it well over a strong fire.

(5) Put it in a bowl and sprinkle pine nut powder.

Method 2:

Ingredients: 300 grams of beef

A (1 tablespoon of sugar, 2 tablespoons of sake, and a quarter of a pear)

p>

B (2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tsp minced garlic, 1 tsp sesame oil, 1 tbsp sesame), appropriate amount of vegetables (lettuce, sesame leaves, green chili, chili, etc.) , half a green onion

C (half a teaspoon of chili powder, half a teaspoon of sesame oil, and a fifth of a tablespoon of salt), 3 garlic.

Seasoning: 2 tablespoons of bean paste, half a tablespoon of chili sauce, half a teaspoon of minced garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, 1 teaspoon of sesame oil, 1 teaspoon of sesame noodles, stir these Serve

Method:

1. Cut the beef into appropriate size, add A and let it sit for about 1 hour so that the seasoning can be soaked

2. Cut the vegetables into Wash and control water. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak in cold water, control the water, add A and put it in a bowl

3. Mix beef 1 with B. Mixing the seasoning by hand makes it easier to immerse

4. Preheat with [Thin Block Bake] for 7 minutes, then add the meat skewers, bake with [Thin Block Bake] for 7 minutes, take out and reverse , bake for another 7 minutes, then take out. 5. Place barbecued meat, chopped green onion, garlic slices and seasoning sauce on your favorite vegetable leaves. Eat the broth at the same time.

Method 3:

Ingredients: 1 beef short rib (marinated with a sauce made of fruits, sugar, onions, etc. for three to four hours) 1 plate of soy sauce, miso 1 plate of sauce, appropriate amount of mushrooms, lettuce and green chili.

Method:

(1) After preheating the iron plate, grill the beef short ribs. Traditionally, Korean barbecue uses beef short ribs, which are bone-in meat from the left and right sides of the beef ribcage. The meat is fresh and tender.

(2) Beef short ribs are long in shape and difficult to grill. The service staff usually does this for you. Remember to turn them over to allow the meat to heat evenly.

(3) After the meat is grilled until it changes color, use special steak cutters to cut it into palatable pieces. The meat that cannot be eaten at the same time is stacked on the remaining bones to avoid burning.

(4) Dip the grilled meat into miso sauce.

(5) Wrap the barbecued meat in lettuce, add some garlic or side dishes, and put the whole handful into your mouth.