Materials:

300g of beef, sugar 1 tablespoon, 2 tablespoons of sake, one quarter of pear, 2 tablespoons of Korean soy sauce, chopped green onion 1 tablespoon, 2 tablespoons of garlic paste, sesame oil 1 tablespoon, sesame seeds 1 tablespoon, appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry. ).

Exercise:

1. Cut the beef into appropriate sizes, add 1 tablespoon of white sugar, 2 tablespoons of sake and 1/4 pears, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, and add 1 tablespoon sugar, 2 tablespoons sake and 1/4 pears to the bowl.

3. Mix beef 1 with 2 tablespoons of Korean soy sauce, chopped green onion 1 tablespoon, 2 tablespoons of garlic paste, sesame oil 1 tablespoon and sesame 1 tablespoon. Hand-mixed seasoning is easier to soak.

4. Preheat with [thin block baking] for 7 minutes, then put in the mutton string, bake with [thin block baking] for 7 minutes, take it out, turn it over, bake for 7 minutes, and take it out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

2 "Traditional Korean-style iron plate barbecue (Figure)

Grilled beef steak is the most authentic, and then cut into small pieces suitable for the entrance.

When it comes to Korean barbecue, most people first think of copper barbecue, but copper barbecue is not the mainstream of Korean barbecue, and can only be seen in a few specialized barbecue shops in Korea.

Authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for Korean barbecue is an inconspicuous flat square baking tray. The main meat ingredients are steak, sirloin and seafood such as shrimp and cuttlefish.

The baking tray constantly emits hot air to heat the cold weather; Hot barbecue, soft and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can be as warm as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the difference between dipping sauce and meat.

The most special thing about traditional Korean iron plate barbecue is the roasting method and eating method. Baking requires a little skill and tools, so the restaurant service staff will often help you do it.

After the teppanyaki is hot, the service personnel put the whole cow on the stove and roast it until it changes color. Then they cut the meat into small pieces suitable for the entrance with special steak scissors and put it on the stove to keep warm for the guests to help themselves.

The popular copper plate roasting in Taiwan Province Province combines the characteristics of barbecue and hot pot, and it is a one-pot barbecue with two meals. This pot is shallow and semicircular. The convex part is used for barbecue and the concave part is used for cooking. Barbecue meat needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and it is very popular in China.

Korean iron plate barbecue is a great way to eat, and it is delicious wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used.

Usually, a piece of lettuce (or several kinds of lettuce overlap) is spread on your hand, and a piece of barbecue is placed on it, dipped in some sauce with chopsticks, and then wrapped with green peppers and side dishes at will (all kinds of pickles and cold dishes, such as kimchi, spicy radish and kelp buds, are included in the rice), and finally the whole piece is wrapped with leaves and sent to your mouth.

When eating, refreshing lettuce, rich barbecue and colorful sauces form an unspeakable taste in your mouth. The so-called too greasy, too light, too hot, too monotonous, completely invisible, is a complete and balanced delicious.

After the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

3 "Korean Cuisine" Masterpiece "

Korean BBQ: Marinate the sliced meat with soy sauce, sesame oil, sesame, garlic, onion and other condiments, and then barbecue it on the brazier. Dip in a little Chili sauce or bean paste, and wrap it in washed raw vegetables to eat.

Bibimbap: Put the boiled white rice into a big bowl made of stone, add vegetables such as meat, eggs and bean sprouts, and then add a proper amount of Chili sauce according to personal taste, and stir well to serve. The rice above is soft, and the rice below forms a crispy rice crust at the bottom of the bowl, which has a unique taste.

Cold noodles: one of Koreans' favorite foods. There are mainly Pyongyang cold noodles made of buckwheat noodles and Xianxing cold noodles made of potato starch. The eating methods are divided into "cold noodles with water" with soup and "cold noodles with Chili sauce". Usually put meat, vegetables, boiled eggs and so on. On the noodles. The characteristics of cold noodles are smooth, refreshing and delicious.

T: The famous ones are ginseng chicken soup and beef soup. Ginseng chicken soup is a kind of chicken, which contains glutinous rice, jujube, ginseng, garlic and so on. Add, stew until it is completely cooked and melted in the mouth, and add spices such as pepper and salt according to taste. It is nutritious and a good tonic. Beef soup, also known as snow thick soup, is a soup made of beef bones and beef breast with seasoning, which is delicious. In addition, there are hangover soup, miso soup and so on.

4 "Korean barbecue"

1 & gt； order

In the eyes of the world, there are many kinds of barbecues, but Korean barbecues are the most suitable for the population of China. There are many kinds of barbecues in Korea, and the most delicious one should be grilled steak (the ribs of big cows fed with milk are marinated with spices and cooked on an iron plate). )。 In addition, roast beef (sliced beef marinated with seasoning and baked) is also very popular. After the meat is cooked, dip it in Korean Chili sauce or bean paste, and then wrap it with lettuce and millet leaves (you can wrap some garlic cloves), just like eating Beijing Quanjude roast duck. Usually with 3 ~ 5 kinds of pickles or side dishes.

2> Korean barbecue culture

Although Korean barbecues are famous, local families don't eat barbecues every three days. If they come home and find that dinner is a barbecue, there may be something to celebrate, or mom specially added food. Eating barbecue in Korea is a kind of enjoyment, and few people can afford it every day. There are two kinds of barbecue in Korea, one is dry barbecue and the other is gravy barbecue. Gravy barbecue is called "copper plate barbecue". This kind of barbecue is to roast the marinated meat on a copper plate with gravy.

Another kind is dry roasting, that is, dry roasting bacon on the stove. This barbecue will be accompanied by lettuce for guests to eat. When eating Korean barbecue, you must eat it with lettuce and Korean special sauce. It is authentic and delicious. In addition, there is a barbecue with soup. Soup is delicious with barbecue, and bibimbap is also delicious.

3> traditional Korea iron plate barbecue

Grilled beef steak is the most authentic, and then cut into small pieces suitable for the entrance. When it comes to Korean barbecue, most people first think of copper barbecue, but copper barbecue is not the mainstream of Korean barbecue, and only a few specialized barbecue shops can see it in Korea. Authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for Korean barbecue is an inconspicuous flat square baking tray. The main meat ingredients are steak, sirloin and seafood such as shrimp and cuttlefish.

The baking tray constantly emits hot air to heat the cold weather; Hot barbecue, soft and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can be as warm as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the difference between dipping sauce and meat.

The most special thing about traditional Korean iron plate barbecue is the roasting method and eating method. Baking requires a little skill and tools, so the restaurant service staff will often help you do it. After the teppanyaki is hot, the service personnel put the whole cow on the stove and roast it until it changes color. Then they cut the meat into small pieces suitable for the entrance with special steak scissors and put it on the stove to keep warm for the guests to help themselves.

The popular copper plate roasting in Guangdong province combines the characteristics of barbecue and hot pot, and it is a one-pot barbecue with two meals. This pot is shallow and semicircular. The convex part is used for barbecue and the concave part is used for cooking. Barbecue meat needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and it is very popular in China. Korean iron plate barbecue is a great way to eat, and it is delicious wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used.

Usually, a piece of lettuce (or several kinds of lettuce overlap) is spread on your hand, and a piece of barbecue is placed on it, dipped in some sauce with chopsticks, and then wrapped with green peppers and side dishes at will (all kinds of pickles and cold dishes, such as kimchi, spicy radish and kelp buds, are included in the rice), and finally the whole piece is wrapped with leaves and sent to your mouth. When eating, refreshing lettuce, rich barbecue and colorful sauces form an unspeakable taste in your mouth. The so-called too greasy, too light, too hot, too monotonous, completely invisible, is a complete and balanced delicious.

After the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

4> Korea barbecue sauce

Han Wei pa er Korean barbecue sauce (pork)

The reason why Korean barbecue sauce is full of praise is all hidden in this bottle of Korean barbecue sauce. The unique secret is to add Korean pear juice to make the meat sweeter and tender.

* Special for pork * 500g/bottle

Korean flavor Paer Korean barbecue sauce (beef)

The reason why Korean barbecue sauce is full of praise is all hidden in this bottle of Korean barbecue sauce. The unique secret is to add Korean pear juice to make the meat sweeter and tender.

* Beef Special * 500g/bottle

The above two kinds of barbecue sauce are commonly used in China, but most restaurants will make their own unique barbecue sauce. To eat a good barbecue, first look at the color, smell and taste, and then look at its own taste, which is a bit sweet and spicy, with a strong and sweet taste.

5> Korean barbecue tips

Winter is the barbecue season, and everyone is surrounded by the fire and happy. However, barbecue food is carcinogenic. How to eat barbecue to be balanced and safe?

First, avoid overheating.

Prepare a proper amount of diverse and balanced food. When barbecuing, the first choice is multi-fiber vegetables, because of their large size, which can increase satiety. At least half of the food you eat is vegetables. Sweet pepper, green beans, mushrooms, shiitake mushrooms, okra, onions, eggplant, tomatoes and bamboo shoots (baked with shells) are all suitable for barbecue.

Supplementing the right amount of fruit is not only low in calories, but also rich in vitamins, pectin and fiber, which can promote defecation and lower cholesterol.

Reduce the use of condiments, reduce the intake of salt, and reduce the burden on the kidneys. You can pour lemon juice on it, or put apples, kiwis and vegetables in the meat slices to increase the flavor. Or add a little vinegar or sugar to the fruit puree to make a refreshing fresh fruit barbecue sauce.

The barbecue time should not be too long, and it is best to finish it within one hour. You can make tea and chat in the rest of the time, which can not only prevent food from being left at room temperature for too long, but also avoid eating too much unconsciously for too long.

Second, pay attention to cancer prevention.

Food can be made into semi-finished products by microwave oven to shorten the barbecue time. You can also wrap it in tin foil paper first, and then put it on the charcoal fire to avoid direct contact with the charcoal fire. Oil drops on the charcoal fire will produce carcinogens, which will rise with smoke and finally stick to food. Food must be cooked, but avoid burning. Barbecue or corn with skin, peeled before eating.