Korean roast beef(han shi kao niu rou )

Korean roast beef

Introduction:

"Ordinary Korean people seldom use barbecue sauce on the market to marinate meat. The marinade is prepared by themselves. Usually, barbecue at home is rarely done with open fire. It's solved by one frying pan and one frying pan, which saves time and trouble."

Production steps:

Step 1: cut the lean and fat beef ribs into small pieces, the size is better to facilitate the entrance;

Step 2: after all the marinades are processed, put them into the blender to make mud and marinate;

Step 3: pour the marinade into the beef; stir well and stir for a while to make the beef taste better;

Step 4: cover with plastic film, put it in the refrigerator and marinate for more than 5 hours, preferably overnight;

Step 5: separate the beef from the marinade;

Step 6: start the frying pan, add 1 tablespoon of cooking oil, heat the pan, cool the oil, put in the beef and stir fry until the color changes;

Step 7: add all the marinade of the beef;

Step 8: stir well and bring to a boil;

Step 9: cook until the soup is completely absorbed by the beef and turn off the heat;

Step 10: start another frying pan, don't add oil, cook until it's boiling hot, change to low heat, and pour beef into the frying pan one by one;

Step 11: turn over the beef immediately until the top and bottom of the beef are covered with crispy barbecue spots.

Step 12: take a piece of lettuce, add a mouthful of rice, a piece of garlic, a piece of hot pepper, and wrap it with barbecue and dip——

Materials required:

Beef rib: 400g

Pear: half

Onion: half

Scallion: 1 Section

Ginger: 3 tablets

Garlic: 3 cloves

Soy sauce: 4 tablespoons

Rice wine: 2 tablespoons

Thin sugar: 2 tablespoons

Korean chili sauce: 2 tablespoons

Honey: 2 teaspoons

Scallion: 1 tablespoon in total

Ginger powder: appropriate amount

Minced garlic: right amount

Lettuce leaves: moderate

Pepper ring: right amount

Garlic slice: right amount

Note: 1. The beef with fat and thin is more delicious, but the whole lean taste is not good; 2. Pear plays the role of tender meat in the marinade, and improves the freshness and taste, which is the characteristic of Korean barbecue and is essential; 3. Thin sugar is a transparent sweet seasoning similar to honey in Korean food, which can be bought in imported food supermarkets or online stores. Can also be reduced with honey instead of; 4, frying a step to pay attention to master the fire, paste do not eat it. If you use the Striped steak pan, it's more authentic. I didn't, so I used a thick pan instead. It should be OK to use the oven. It's very simple. Try it. It's more authentic than what you eat in Han restaurant!

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: medium spicy

Chinese PinYin : Han Shi Kao Niu Rou