Korean barbecue is a main dish in Korean cuisine. Korean barbecue is mainly beef, such as beef tenderloin, steak, beef tongue and beef tenderloin. There are also seafood and sashimi, which are delicious Korean barbecues, but roast beef tenderloin and steak are the most famous because their meat is the most delicious and tender. Korean BBQ is different from China BBQ and Brazil BBQ, and its eating method is very special. When eating barbecue, you should wrap it with lettuce leaves or perilla leaves. Usually, the leaves of lettuce are spread out in your hand, or you can overlap the leaves of perilla, clip the barbecue together and spread a little Korean hot sauce. You can also put kimchi and rice at will, and finally fold the leaves of lettuce and perilla, so that people can enjoy the fun of food.
Chinese name
Korean barbecue
English name
Korean barbecue
major constituent
Beef, fish, pork belly, seafood, sugar, sake and chopped green onion.
classify
Korean cuisine
Someone's taste
Delicious and tender
quick
navigate by water/air
Common dietary methods
nutritive value
manufacturing method
Exercise 1
Ingredients: 300g beef A( 1 tbsp sugar, 2 tbsp sake and quarter pear) B(2 tbsp Korean soy sauce, 1 tbsp chopped green onion, 2 tbsp garlic paste, 1 tbsp sesame oil and 1 tbsp sesame) and vegetables (lettuce, sesame leaves and onion). Duck sausage 1 small dish, 5 skewers of ribs, 6 skewers of chicken skin, half a onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one-fifth of salt) and 3 garlic.
Seasoning: 2 tablespoons of soy sauce, half a spoonful of Chili sauce, half a spoonful of mashed garlic, guadou legendary Chili packet, half a spoonful of sugar, half a spoonful of chopped green onion, 1 spoonful of sesame oil and 1 spoonful of sesame noodles, and stir well. [ 1]
Exercise 2
1. Cut the beef into appropriate sizes and leave it for about 1 hour to soak the seasoning;
2. Wash vegetables and control water. Slice garlic. Cut green onions into 7 cm long and 3 mm thick sections, soak them in cold water, control the water and put them in a bowl;
3. Mix beef 1 with B. Hand-mixed seasoning is easier to soak;
4.( 1) After the iron plate is preheated, put the steak on the barbecue rack. Traditionally, Korean barbecues use steak, which is the flesh and blood of the left and right sides of the cow's chest, and the meat is fresh and tender;
A total of 13.
Photos of Korean barbecue production methods
(2) The steak is long and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly.
(3) After the meat is roasted and discolored, cut it into palatable small pieces with special steak scissors, and put the temporarily inedible meat on the cut bones to avoid burning;
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.
Exercise 3
Translation version
Ingredients: 500 grams of tender beef slices (or fat beef slices for hot pot), 100 grams of pickled mushrooms, half an onion and green onions.
Bangen
Seasoning:
Half a cup of soy sauce (adjusted according to personal taste), 1.5 tbsp minced garlic, 1 tsp ginger juice, 1 tsp white pepper, 2 tbsp sugar, 1 tbsp sesame oil and 1 tbsp white sesame.
working methods
1. Drain beef slices, cut mushrooms and onions into wide strips, and cut onions into oblique slices;
2. Put all seasonings into a large bowl and mix well; 3. Then put the beef slices, onion strips, mushroom strips and onion slices into the mixed seasoning, grab them evenly, and marinate them for 10 minutes to taste;
4. Heat the wok, add the marinated meat slices and vegetables, stir-fry over high fire and serve.
Common dietary methods
Korean BBQ is different from China BBQ and Brazil BBQ, and its eating method is very special. When eating meat, wrap it with lettuce leaves or perilla leaves. Usually, the lettuce leaves are spread out in your hands, or you can overlap the lettuce leaves and perilla, sandwich a barbecue, sandwich a little pepper and spread a little sauce, or you can put kimchi and rice at will, and finally fold the lettuce leaves and wrap them into a ball for eating. The refreshing leaves of fresh vegetables and perilla, and the rich fragrance of barbecue and spicy sauce make people happy with food.
nutritive value
1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.