Can you grill Korean barbecue in a wok?

OK. It is that the effect of roasting is not good, and in the end, the oil smoke is relatively large, and the lard must be cleaned up.

1. Korean-style barbecue, the meat skewers have the aroma of Korean barbecue, retain the aroma of the meat itself, and have a strong and mellow taste; The surface is shiny, with a rich sweet aroma and a rich garlic aroma.

2. Authentic Korean barbecue marinade, which can be used to make skewers, the meat skewers have the aroma of Korean barbecue, and you can feel the obvious Korean sweet taste when you enter the mouth, which is full of integration with the meat fragrance, and the meat is tender and juicy, and the aftertaste is intriguing.

Korean Grilled Steak Ingredients: Beef Ribs Seasoning: Salt, Soy Sauce, Sugar, Black Pepper, Minced Green Onion, Crushed Garlic, Minced Ginger Method:

Cut the ribs into cubes, bone side down, and chop a cross knife on the meat with a quick knife; Put the seasoning into a porcelain basin, stir evenly, pour it on the ribs, marinate for 8 hours to taste; Put the marinated ribs in the oven, put only one layer of ribs in each oven, and bake over medium heat for an hour, flipping the ribs once in the middle; Serve the grilled ribs on a plate with mushrooms, onions, and cucumbers as a side dish. Roasted beef tenderloin with sesame oil Ingredients: 500 grams of beef tenderloin Seasoning:

Garlic, chili paste, shredded radish, sesame oil, mustard, minced ginger, pepper, salt, monosodium glutamate Method: Cut the beef tenderloin into thin slices and mix with seasonings; Place in the oven and bake in the oven for 1o minutes. Grilled eel Ingredients:

1 eel Seasoning: light soy sauce, dark soy sauce, syrup, sugar, minced ginger, cooking wine; Method: Put the killed eel in a pot and steam it for 5 minutes, then take it out; Mix all the spices and simmer for 40 minutes to make a juice; Pour the boiled sauce over the eel to form a lavender beef tenderloin slices Ingredients:

500g beef tenderloin slices Seasoning: soy sauce, sesame oil, bean paste, water, cooking wine, sesame noodles (baked), minced green onions, chili oil, garlic paste, refined salt, sugar Method: Put the cut beef tenderloin slices in the oven and bake for 2-3 minutes; After cooling, put it in the freezer and freeze it for 1o minutes and take it out; Mix the seasoning into a juice and set aside; Cut the onion, cabbage, and red cabbage into shreds, add shredded radish and put them on top of the beef tenderloin slices, and then pour the juice.

The meat of Korean barbecue is simmered in advance, and its taste mainly comes from the juice dipped in it. Eat barbecue, there is a ...... of barbecue juiceEach sauce is carefully prepared with more than a dozen spices (all kinds of spices are available on the market), and it is said that only the head chef knows how to pour these sweet, sour, refreshing, and subtle sauces. There is also a kind of sauce in the seasoning, which has a strange taste, but after tasting it, it feels quite mellow, which makes people feel like they are nostalgic for Beijing stinky tofu.

I tried, but it was okay, but it was not roasted well, and in the end the oil smoke was relatively large, and the lard had to be cleaned up.

Korean electric frying pan grilling method:

1. First of all, prepare a Korean-style electric frying pan, and prepare meat, vegetables, seasonings, etc. in advance;

2. Cut the prepared meat, fish, and green chong peppers into large pieces, and marinate the fish and meat by hand with garlic, soy sauce, starch, etc. for a while.

3. Adjust the heating temperature of the electric frying pan to moderate, put the fish, meat, vegetables, etc. into the electric frying pan, and use a brush to keep brushing the oil when baking, and use a clip to turn the ingredients one by one until the meat is fragrant;

4. Add seasonings, it is recommended to add salt, pepper, soy sauce, chili powder, etc. at the end of the barbecue, because the taste is more delicious when put on the plate;

5. The temperature of the electric frying pan is high, it is easy to spray oil, remember to keep a distance, and remember to try to fry an egg to avoid wasting firepower;

6. Sprinkle with chopped green onions, and use tongs to plate the grilled fish, meat and vegetables;

7. The Korean-style electric frying pan barbecue is completed.

It is recommended to use charcoal fire, put the large meat slices (recommended beef) on the iron shelf above the heat source, turn it over every 2 minutes to make it evenly heated, the meat paste affects the taste, but it will definitely have diarrhea if it is not cooked, and the meat is cut into small pieces after cooking. You can eat meat rolls with cabbage, lettuce, etc., or you can eat meat with shredded kelp, onions, and balsamic vinegar. You can drink some hot soup to moisten your stomach while eating barbecue, and Korean barbecue restaurants usually serve mild pickle soup.

Method 1] Ingredients: 500g of beef (tenderloin, beef intercostal meat).

Condiment sauce: 4 tablespoons soy sauce, 4 tablespoons pear juice, 2 tablespoons sugar, 3 tablespoons chopped green onions, tablespoons chopped garlic, large tablespoons sesame seeds, large tablespoons sesame oil, 1 tablespoon pine nut powder, a small amount of pepper.

Method: (1) Cut the tenderloin or intercostal meat into large and small slices, and draw the knife lines horizontally and vertically.

2) Make the sauce sauce.

3) Add the seasonings to the meat in layers and mix well.

4) Put the meat for about 30 minutes on a hot grill and bake well. It is best to bake well over a strong fire.

5) Sprinkle pine nut powder in a bowl.

Method 2] Ingredients: 300 grams of beef.

A (1 tablespoon sugar, 2 tablespoons sake, 1/4 pear)

b (2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of garlic paste, 1 teaspoon of sesame oil, 1 tablespoon of sesame seeds), appropriate amount of sparse vegetables (lettuce, sesame leaves, green chili, chikri, etc.).

Half a green onion. c (1/2 teaspoon of paprika, 1/2 teaspoon of sesame oil, 1/5 teaspoon of salt), 3 garlic.

Seasoning: 2 tablespoons of soybean paste, half a tablespoon of chili sauce, half a tablespoon of garlic, half a tablespoon of sugar, half a tablespoon of chopped green onion, 1 tablespoon of sesame oil, 1 tablespoon of sesame noodles.

Method:1Cut the beef into an appropriate size, add A, and leave for about 1 hour to allow the seasoning to soak.

2.Wash the vegetables and control the water. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add a and put them in a bowl.

3.Mix beef 1 with b. It is easier to soak in the seasoning by hand.

4.First bake in thin pieces for 7 minutes, then add the skewers, bake in thin pieces and bake for 7 minutes, remove and reverse, and bake for another 7 minutes, then remove.

5.On top of your favorite leaves, you can eat grilled meat, chopped green onions, garlic slices, and seasoning sauce. Eat broth at the same time.

Method 3] Ingredients: 1 piece of beef short ribs (marinate for 3 to 4 hours in a sauce made of fruits, sugar, onions, etc.) 1 dish of soy sauce, 1 dish of miso sauce, appropriate amount of shiitake mushrooms, lettuce, and green chili.

Method: (1) After the iron plate is preheated, the beef chops are grilled. Traditionally, Korean barbecue is made with beef short ribs, which are bone-in meat on the left and right sides of the beef brisket and have a tender texture.

2) The shape of the beef short ribs is long, it is not easy to grill, and it is usually done by the service staff, remember to turn it over to let the meat heat evenly.

3) After the meat is grilled until it changes color, cut it into palatable pieces with special steak scissors. Meat that cannot be eaten at once is stacked on top of the cut bones to avoid burning.

4) Dip the grilled meat in some miso sauce.

5) Wrap the barbecue in lettuce, add some garlic or side dishes, and put the whole in your mouth.