Korean BBQ(han guo kao rou )

Korean barbecue method:

Raw materials for Korean barbecue:

Beef 300g, a (1 tbsp sugar, 2 tbsp sake, 1 / 4 pear), B (2 tbsp Korean soy sauce, 1 tbsp scallion, 2 tbsp mashed garlic, 1 tbsp sesame oil, 1 tbsp sesame), and a proper amount of vegetables (lettuce, sesame leaves, green pepper, qikeli, etc.). Half root of scallion C (half teaspoon of chili powder, half teaspoon of sesame oil, one fifth of salt), 3 garlic. 2 tbsp of soy sauce, half tbsp of chili sauce, half tbsp of mashed garlic, half tbsp of sugar, half tbsp of scallion, 1 tbsp of sesame oil, and 1 tbsp of sesame noodles. Stir these ingredients to make a mixture

Korean barbecue production steps:

1. Cut the beef into proper size, add a and let it stand for about 1 hour to immerse the seasoning

2. Wash the vegetables and control the water. Slice the garlic. Cut the scallion into 7 cm, 3 mm thick, soak in cold water, control the water, add a and put in a bowl

3. Beef 1 with B. It's easier to mix seasoning by hand

4. Preheat for 7 minutes, then put in the kebab, bake for 7 minutes, take out and reverse, then bake for 7 minutes, take out.

5. Put barbecue, scallion, garlic slice and seasoning sauce on your favorite vegetable leaves. Eat broth at the same time

Korean BBQ

Korean barbecue is a big dish in Korean cuisine. Korean barbecue mainly beef, such as sirloin, steak, tongue, waist and so on. There are seafood, sashimi, etc. are Korean barbecue delicious, but especially the roast beef tenderloin and roast steak are the most famous, because the meat is the most delicious and tender. Korean barbecue is different from Chinese barbecue and Brazilian barbecue. Its eating method is very special. When eating barbecue, it should be wrapped with lettuce leaf or perilla leaf. Usually, you can spread the lettuce leaves in your hand, or overlay the perilla leaves on the ground, clip a piece of barbecue, spread a little Korean chili sauce, or put pickles and rice at will. Finally, you can fold the lettuce leaves and wrap them into a ball to eat. The refreshing of lettuce leaves or perilla leaves, the strong fragrance of barbecue and chili sauce make people enjoy the pleasure brought by delicious food.

Production method

Practice 1

Ingredients: 300g beef, a (1 tbsp sugar, 2 tbsp sake, 1 / 4 pear), B (2 tbsp Korean soy sauce, 1 tbsp scallion, 2 tbsp mashed garlic, 1 tbsp sesame oil, 1 tbsp sesame), and some vegetables (lettuce, sesame leaves, green pepper, qikeli, etc.). 1 small dish of duck sausage, 5 large strings of ribs, 6 strings of chicken skin, half root of green onion C (half teaspoon of chili powder, half teaspoon of sesame oil, one fifth of salt), 3 garlic

Seasoning: 2 tbsp of soy sauce, half tbsp of chili sauce, half tbsp of mashed garlic, half tbsp of melon bean legend chili bag, half tbsp of sugar, half tbsp of scallion, 1 tbsp of sesame oil, 1 tbsp of sesame noodles. Stir these ingredients.

Practice 2

1. Cut the beef into proper size and put it for about 1 hour to immerse the seasoning;

2. Wash the vegetables and control the water. Slice the garlic. Cut the scallion into 7 cm long, 3 mm thick, soak in cold water, control the water, and put it in a bowl;

3. Beef 1 with B. It is easier to immerse seasoning by hand;

4. (1) after the iron plate is preheated, the small cattle are put on the barbecue. Traditionally, Korean barbecues all use beef chops. Beef chops are bone meat on the left and right sides of the rib cage, and the meat is fresh and tender;

(2) The shape of the steak is long, and it is not easy to barbecue. It is usually done by the service staff. Remember to turn it over to make the meat evenly heated;

(3) After the meat is roasted until it changes color, use the special steak scissors to cut it into palatable pieces. If you can't finish the meat for a while, stack it on the remaining bones to avoid scorching;

5. Put barbecue, scallion, garlic slice and seasoning sauce on your favorite vegetable leaves. Eat broth at the same time.

Practice 3

Frying pan version

Raw materials: 500g tender beef slices (or fat beef slices for hot pot), 100g pickled mushrooms, half onion and scallion

Half root

Seasoning:

Half cup soy sauce (adjusted according to personal taste), 1.5 tbsp minced garlic, 1 tbsp ginger juice, 1 tbsp white pepper, 2 tbsp sugar, 1 tbsp sesame oil and 1 tbsp sesame

practice

1. Drain the beef slices, cut the mushrooms and onion into wide strips, and cut the onion into oblique slices;

2. put all the seasonings into a large bowl and mix well. 3. then add the beef slices, onion strips, letinous edodes strips and scallion slices into the mixed seasoning, then pickle for 10 minutes.

4. Heat the frying pan, put the pickled meat and vegetables into the pan, fry them over high heat, and serve.

Common ways to eat

Korean barbecue is different from Chinese barbecue and Brazilian barbecue. Its eating method is very special. When eating meat, it should be wrapped with lettuce leaf or perilla leaf. Usually, you can spread the lettuce leaves in your hand, or overlay the perilla leaves on the ground, clip a piece of barbecue, clip a little pepper, wipe a little sauce, or you can put pickles and rice at will. Finally, you can fold the lettuce leaves and wrap them into a ball to eat. The refreshing of lettuce leaves or perilla leaves, the strong fragrance of barbecue and chili sauce make people enjoy the delicious food.

nutritive value

1. beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and postoperative care of people in the supplement blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm stomach, is the season's benefit products.

2. Beef has the effect of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and stopping salivation. It is suitable for people with hidden middle Qi, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Han Guo Kao Rou