Roast beef is one of the indispensable protagonists of Korean cuisine. From a simple dinner table with one or two side dishes to the king's delicacies, Korean recipes embody the sincerity and wisdom of the Korean people.

Among the countless Korean foods, the most representative ones are kimchi, bibimbap and barbecue.

If you are interested, you might as well try the methods we recommend. Korean food can also be made in your own hands.

Roast beef: Ingredients are very important. Roast beef originated from the Three Kingdoms period of the Korean Peninsula. Garlic and seasoning sauce are added to the meat and leeks to adjust the flavor and then grilled.

In the Joseon Dynasty, barbecue was developed as a royal meal recipe under the name of Nebiani (transliteration of palace barbecue), but it was different from today's grilling method and became a method of grilling directly on the fire.

Han Young-sil, professor of food nutrition at Sookmyung Women's University in South Korea and director of the Korean Food Research Institute, said: "The cooking method of Nebiani barbecue is quite simple, but the recipe of seasonings is very important, and the essential ones are pear juice and ginger juice.

, pear juice acts as meat tenderizer, and ginger acts as a fish remover.

? 1. Nebiani Barbecue Ingredients: 600 grams of beef (steak parts).

Sauce: 3 tablespoons of pear juice, a little ginger juice, 2 tablespoons of sugar, 1 tablespoon of honey, 1 tablespoon of minced garlic, 5 tablespoons of soy sauce, 1 tablespoon of sesame oil.

Preparation method: 1. Cut the beef (steak part) into 0.3 cm thickness, and make knife marks on the front and back of the beef for quick seasoning.

2. After cooking the meat, start making the sauce.

When making Nebiani barbecue sauce, first put pear juice and ginger juice in a large bowl, then add some sugar and honey, then add minced garlic, soy sauce, and sesame oil and stir.

3. Put the beef into the prepared sauce, mix well and let it sit for a while.

4. Grill directly on the charcoal fire, being careful not to burn the beef.

2. Ordinary roast beef Ingredients: 600 grams of beef (steak meat), half an onion, 5 shiitake mushrooms, 1 pack of acupuncture mushrooms.

Seasoning sauce: 5 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon honey, 3 tablespoons pear juice, 1 tablespoon sesame salt, 1 tablespoon minced garlic, 2 tablespoons minced green onion, 1 tsp pepper, a little ginger juice.

Preparation method: 1. Cut the onions and shiitake mushrooms into shreds, prepare the mushrooms with roots removed and put them into the barbecue.

2. Different from Nebiani barbecue, prepare the beef after making the sauce. Cut the beef into 0.2 cm thick pieces and make knife marks on the front and back.

3. Put the prepared sauce, mushrooms, onions, green onions and other ingredients together with the chopped beef, mix well, and let it sit for a while.

4. Cook the beef and vegetables on the baking sheet, and prevent the meat from overlapping each other when grilling.

Kimchi: Every household can make kimchi. Every city and village in Korea, and even every family, has its own unique kimchi passed down from generation to generation. Among them, the most representative kimchi passed down from generation to generation is the whole cabbage kimchi.

Whole cabbage kimchi is a kimchi made with fresh cabbage and radish as the main raw materials, with many vegetables and fish sauce added and then matured and fermented.

Ingredients: One whole cabbage (3 kg), salt water (composed of 1/2 cup of coarse salt and 4 cups of water), used for pickling kimchi.

Seasoning: 1 cup chili noodles, 1/3 boiled broth, 2 cups shredded radish, 1 cup shredded pear, 1 cup chopped green onions, 1/3 cup shrimp paste, 1.5 cups white sugar, 1 cup chopped water celery, mustard greens

Cut 1 cup into pieces, 1 tablespoon of crushed garlic, half a tablespoon of crushed ginger, 1/3 cup of fish sauce, 1/3 cup of glutinous rice porridge (1 tablespoon of glutinous rice, 1/3 cup of water).

Preparation method: 1. Select full and heavy cabbage, remove the skin and cut it in half vertically.

Leave knife marks on the root of the cabbage to quickly absorb the seasoning.

2. Pour salt into the water to make salt water, and then soak the cabbage. This process is very important. Sprinkle salt on the cabbage again and soak it for 8 to 10 hours.

In this way, the saltiness will be gradually achieved to prevent the cabbage from deteriorating and becoming soft.

In order to make the salty taste of the pickled cabbage even, the position of the cabbage should be changed up and down repeatedly in the middle.

3. Wash the pickled cabbage and place it on the vegetable basket to drain.

4. Pour the cooking broth into the chili noodles and stir.

5. Select hard radish and cut into shreds, and cut chives, water celery, and mustard greens into 2 cm lengths.

6. Mash the garlic and ginger, and mash the fresh shrimps into paste.

7. Put the cut radish into a large bowl, add the chili noodles, add the chili water and mix well, then add the shrimp paste and minced garlic, and stir well again with the mashed ginger.

Sometimes an appropriate amount of glutinous rice porridge is added according to actual conditions.

The shrimp paste in kimchi plays a seasoning role and determines the taste of kimchi.

Most seafood sauces are mainly shrimp paste, but some places also use saury sauce, small fish sauce, and yellow stone fish sauce.