prepare Chili noodles, cumin, blended oil, Chili powder, black pepper, garlic, onion, ginger (or ginger powder) and onion! Mash these seasonings together, then put them into a preparation vessel, and then add a little refined salt and sugar to the preparation vessel! The last step is to add boiled water and vinegar! You can also add spices such as coriander according to your personal hobbies! This will bring out a bowl of delicious Korean sauce!

If it's convenient, you can also buy some barbecue sauce and barbecue condiments in the mall! This is more convenient!

I'll introduce you to three Korean barbecue methods ... and the production process and ingredients of Korean barbecue ~~

When it comes to Korean cuisine, Korean barbecue is the most impressive one. Korean barbecue pays attention to the original flavor, supplemented by different sauces. From several aspects, Korean barbecue is different from Chinese barbecue.

In terms of cooking materials, Chinese barbecue has a wide range of materials, and almost all meat and vegetable materials can be selected. South Korea's barbecues are mainly meat and seafood, and the requirements for selecting materials are very strict. For example, roast beef only uses beef tenderloin.

In terms of cooking techniques, Chinese barbecue mainly uses charcoal as fuel, and it is grilled or roasted with dark fire. The Korean barbecue uses gas or dry charcoal as fuel, and uses the indirect heat transfer of the baking tray to bake the dishes, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue.

In terms of flavor, Chinese barbecue often changes according to people's different tastes and preferences, such as cumin flavor, spicy flavor, spiced flavor and cumin spicy flavor. The flavor of Korean barbecue is mainly determined by the juice of pickled raw materials and the juice of dipped raw materials after baking. Of course, different raw materials with different marinades and dips will form different flavor characteristics. South Korea barbecue pickled raw materials, generally use "five spicy" raw materials, namely pepper, garlic, onion, ginger, onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and the dipping sauce mainly plays a role in supplementing the flavor.

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

In terms of taste, most Chinese barbecue dishes are relatively dry, showing a dry and fragrant taste; However, Korean barbecue dishes are generally fried to medium-cooked or just cooked, which reflects a tender and refreshing feeling.

In terms of seasoning methods, except for the large and thick raw materials in Chinese barbecue, the small and thin raw materials and vegetarian dishes generally do not need to be marinated and flavored, but are often seasoned directly during baking. For example, sprinkle refined salt, cumin powder, pepper noodles, pepper noodles, monosodium glutamate, etc. during baking, and brush sesame oil or salad oil from time to time. The ingredients of Korean barbecue must be pickled and flavored. When pickling, some fruits and onions are usually added to make the finished dish fragrant but not greasy. In addition, Korean barbecues are no longer seasoned during baking, but only when they are eaten, they are supplemented with dipping juice.

In the dining form, Chinese barbecue is usually baked by the chef and served to the guests. The Korean barbecue is baked by the guests themselves, which increases the fun in the dining process.