1. Basic preparation of materials
A (1 tablespoon of sugar, 2 tablespoons of sake, and a quarter of a pear)
B (2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tablespoons minced garlic, 1 teaspoon sesame oil, 1 tablespoon sesame seeds), appropriate amount of vegetables (lettuce, sesame leaves, green peppers, chili, etc.), green onions Half a root.
C (half a teaspoon of chili powder, half a teaspoon of sesame oil, and a fifth of salt), 3 garlic.
2. Cut the beef into appropriate sizes, add A, and let it sit for about 1 hour to allow the seasoning to soak in.
3. Wash the vegetables and drain them. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak in cold water, control the water, add A and put it in a bowl.
4. Add beef 1 and B and mix well. Mixing the dressing with your hands makes dipping easier.
5. Use [Thin Block Bake] to preheat for 7 minutes, then add the meat skewers, use [Thin Block Bake] to bake for 7 minutes, remove and flip, bake for another 7 minutes, and take out.
6. Put barbecued meat, chopped green onions, garlic slices and seasoning sauce on your favorite vegetable leaves. Eat the broth at the same time.
7. Korean barbecue is mainly based on beef. Beef tenderloin, steak, beef tongue, sirloin, seafood, sashimi, etc. are all delicacies of Korean barbecue. Grilled beef tenderloin and grilled steak are the most famous. The meat is delicious and tender, and everyone who tastes it will talk about it. This is because every Korean restaurant attaches great importance to the selection of ingredients. The beef used in many Korean restaurants comes from specialized meat companies. According to the different parts of meat required, the feeds eaten by the beef cattle here also have different formulas. It is said that when some cows are being raised, they have to drink beer, listen to music and receive special massages every day. Whether this is indeed the case is unknown. However, the strict selection of Korean barbecue ingredients is definitely true.
8. The meat in Korean barbecue is not simmered in advance. The taste mainly comes from the juice in which it is dipped. Different barbecues require different juices. If you eat bacon, you will have bacon juice; if you eat barbecue, you will have barbecue. Juice..., each juice is carefully prepared from more than a dozen kinds of seasonings (all kinds of seasonings can be bought in the market). It is said that these sweet and sour, fresh and refreshing juices with subtle differences are how to make them. Yes, only the head chef knew it. There is also a kind of sauce in the seasoning, which has a rather strange taste, but after trying it, it is quite mellow and makes people like Beijing stinky tofu. There is a dish called smoked beef tenderloin that is listed as the first choice in almost all Korean dishes. First put the beef tenderloin in the smoker for about 20 minutes, then take it outLet it cool, wrap it in plastic wrap and freeze it, then cut it into thin slices of tenderloin and arrange them around the plate. Use a very fine knife to add perilla leaves, peppers, lettuce, garlic, etc. with various bright colors. Among the seasonal vegetables, after serving the dish, the lady will neatly cut the vegetable shreds into smaller pieces, then use chopsticks to pick up some of the shreds and place them on the tenderloin slices, then roll them up and serve them to the guests' plates. Dip in the special smoked juice, listen to the soft sound of the vegetables in the mouth, taste the slightly mellow aroma of the tenderloin, let the sour juice seep through the tip of the tongue, cool and refreshing, and then drink a small glass of sake. It’s really an experience I’ve never had before. In fact, during the smoking process, only the outer layer of the tenderloin is cooked. In the minds of ordinary people, eating raw meat always gives people the fear of mushroom hair drinking blood, but everyone who has tasted it Customers of this dish will be surprised by how crispy, juicy and tender the tenderloin is. Many people always order this dish first when they taste Korean food again.
9. "Spicy" is one of the main flavors of Korean food, but this kind of spiciness is different from the spiciness of Sichuan cuisine, Hunan cuisine, and Thai cuisine. Someone once described it this way, saying that the spiciness of Sichuan cuisine is spicy, which is completely spicy. The food is delicious; the spiciness of Hunan cuisine is hot, straight-forward, without any disguise; the spiciness of Thai food is sweet and spicy, rough and spicy, with a strong tropical flavor; while the spiciness of Korean food is mellow in the mouth, full of stamina, and will Let you really sweat out. Friends who like spicy food may wish to experience it for themselves. The various side dishes in Korean cuisine are also very special. They are spicy, slightly sour and not very salty, such as kimchi, pickled cucumbers, spicy platycodon, pickled green peppers and perilla leaves... They taste better when paired with the dishes.
