Ingredients
Cucumber
1 stick
Colorful pepper (red)
1 piece
Colorful pepper (yellow)
1 piece
Carrot
1 piece
Bean sprouts
1 handful
< p>Onion (white)1pc
Cilantro
1 handful
Suzi leaves
20g
Thin slices of pickled radish
20g
Purple cabbage
10g
Lettuce
Measurement
Thin slices of fatty beef or pork tenderloin
200g
Roasted pork Seasoning
Soy Sauce
2 tbsp
Sugar
2 tsp
Pear juice
2 tsp
Water
Water<
2g
Garlic
5 cloves
Salted oil
1 tsp
Sesame seeds
1g
Soju
1 tsp
Pepper
2g
Korean grilled vegetable rolls (zero basis can also start) steps
Step 1
according to the size of the plate, cut vegetables, cut into vertical strips, plate (Korean people like to eat raw vegetables) do not like to eat raw, you can also blanch them in water.
Step 2
About the meat: Don't rinse the meat to get rid of the blood water, use kitchen paper to absorb the blood water. : Don't put the meat directly into the seasoning to marinate after absorbing the blood water, take a piece of meat, dip it in a little sauce and put it into a clean bowl to marinate, so that the meat won't be too salty.
Step 3
New garlic garam masala, to make the garam masala like this
Step 4
Roasted meat production method: do not use oil, add a little water to the pot, water fried meat, followed by onions, onions, do not cut too wide.
Step 5
Sliced radish, really can't buy white radish, use yellow radish is also OK.
Step 6
Step 7
Plating
Step 8
Prefer to eat perilla leaves rolled in the way
Step 9
You can also use perilla rolled to eat, the same way. If you like it crisp, eat it with lettuce.
Step 10
Tips for Korean BBQ Vegetable Rolls
1. If you don't like cilantro, you can replace it with other vegetables.
2, pear juice is optional, added pear juice is more refreshing.