Classic Korean barbecue (family version)(jing dian kou wei han shi shao kao jia ting ban )

Classic Korean barbecue (family version)

Introduction:

"We often watch Korean TV dramas or movies, and we must have a special love for Korean food in the dramas. Today, I'd like to introduce how families make Korean barbecue, without losing the" Korean flavor ". Korean flavor is generally sweet, fresh, fragrant, garlic rich, with a strong sweet flavor, as well as full garlic flavor, attractive heart; select a good Korean barbecue material is roasted kebab, with Korean barbecue characteristics, retain the flavor of the meat itself, rich and mellow; when the entrance can feel the obvious Korean sweet flavor, and the meat flavor fusion full, tender and juicy, tolerant In the aftertaste, Korean food culture has also entered our country. In addition to Korean hot cabbage, the most characteristic is "Korean barbecue"; with the correct use of Korean barbecue marinade, you can easily make your own favorite Korean barbecue at home

Production steps:

Step 1: Step 1: remove the blood clot, fascia and other inedible parts from the raw meat, and cut it into strips about 6 mm thick, 4-5 cm wide and 10 cm long.

Step 2: Step 2: beat the meat with a meat hammer to make the meat soft and easy to roll.

Step 3: Step 3: roll the patted meat into a meat roll

Step 4: Step 4: take Korean barbecue marinade and water in proportion, mix them evenly and make marinade.

Step 5: Step 5: add the marinated liquid into the meat roll, mix it evenly (the recommended method is to use a strong bag, seal it, roll it on the table until the juice is absorbed by the meat), and put it in the refrigerator for 4-6 hours

Step 6: Step 6: bake the cured meat roll in the oven. In order to bake the meat well, we spread the meat roll and cut it into small pieces. Temperature: 200 ℃, time: 5-8 minutes, to the center temperature of 80 ℃, in addition, according to the size of their own meat flexible control of the fire and time

Materials required:

Fresh beef: 1000g

Cooking Korean marinade: 80g

Cooking wine: 5g

Note: the main raw materials required for this dish: beef 1000g, Korean barbecue marinade 80g, pickling ratio: marinade: water: raw meat = 8:0.5 (cooking wine) 10:100 other ingredients: cooking wine 0.5g/100g, raw meat water (ice water or cold water) 100g, recommended baking time: beef: 5-8 minutes, we have oven, microwave oven, electric cake pan and other baking appliances at home Can try, taste will not change, delicious still ~!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jing Dian Kou Wei Han Shi Shao Kao Jia Ting Ban