How to make delicious Korean barbecue, how to make Korean barbecue delicious

The practice of eating Korean barbecue at home.

Have a barbecue tray ready that leaks oil. Some barbecue trays leak oil into the trough below (Iwatani), and the Korean grill tray I use has an oil leak next to it, so I cut a can directly to catch it and discard it when I run out.

Wash the pork belly and dry it with kitchen paper. Cut into strips 1 cm wide.

Note 1: Be sure to dry it, otherwise the oil will be splashed when baking;

Note 2: 1 cm is a relatively suitable thickness that I have eaten in countless Korean barbecue restaurants.

The skin of the meat has a special smell after it has been roasted, and those who are not used to it can peel it directly before cutting it. (There is also a special grilled pork skin in Korean barbecue.)

Defrost the beef naturally and set aside.

This plate is all wrapped in meat: purple leaf lettuce is a little bitter, if you don't have it, ordinary large-leaf lettuce or round lettuce is fine; Sucoyledon has a unique aroma, and those who love it love it very much; Wash the chives and cut into 6cm long pieces; Peel the garlic and cut into thin slices.

Cucumbers are cut into strips, purely to relieve tiredness and eat raw.

Remove the handle of the mushroom, wash it and dry it for later use.

Enoki mushrooms, oyster mushrooms, and oyster mushrooms can all be used to roast, depending on personal taste.

Remove the shrimp from the head and back to the shrimp line, sprinkle personal favorite spices and marinate first.

Preparation of barbecue sauce.

Ingredients: 1Korean-style rice sauce (in the picture, if you go to a Korean supermarket to buy it, just look for the two largest black characters, pronunciation: Sam Zang).

2.Line pepper (slightly darker than Hangzhou pepper, slightly spicier than Hangzhou pepper).

Method:1Remove the head and tail of the pepper, split it in half, remove the core and seeds, and chop it into minced pieces.

2.Use 5-6 tablespoons of rice paste, mix with minced peppers, add a little honey, sesame oil, and white sesame seeds and mix well (add a little minced garlic for heavy flavors).

It's time to bake. The order and method of grilling.

1.Pork belly: Heat the pan, spread the pork belly, grill over high heat until golden brown on both sides, and cut into small pieces.

2.While grilling the pork belly, place a circle of mushrooms on the side of the pan, mouth side up. The oil from the mushrooms sticking to the pork belly will be very fragrant, so there is no need to brush the oil extraordinarily. After roasting for a while, the mushrooms will come out of the water, and they are absolutely delicious, so you must carefully pick them up and drink them.

3.When you're done grilling a circle of pork belly, wipe the baking tray with kitchen paper. Roast beef, up to one minute per side.

4.Shrimp can be grilled interspersed in the middle of the pork belly. Brush the bottom with an appropriate amount of oil.

Pairings of seasonings:

1.Pork belly with barbecue sauce in 7. Take a vegetable leaf, put 1-2 pieces of pork belly, an appropriate amount of barbecue sauce, 1 slice of chives, 1 slice of garlic, wrap it into a bag and eat it in one bite.

2.All mushrooms are dipped in freshly ground pepper and salt.

3.Beef is also dipped in pepper and salt, the simplest seasoning.

4.The shrimp itself is seasoned and can be eaten directly.

The food has its own taste, don't change it.

Recently, on a food show, I saw an expert skillfully using a pan to make authentic Korean barbecue at home. It is said that this is a secret taught by the Korean chef himself. When marinating the pork belly, soak the pork belly in a colorless and transparent carbonated drink to make it more tender; Then add a little pear juice to the marinated pork sauce to increase the sweet and tender taste of the meat, and finally add a few spoonfuls of kimchi juice to get rid of the greasy feeling of the pork belly.

It's really fat but not greasy and fragrant, super delicious, and the little gluttonous cats who like to eat barbecue should come and give it a try, and if you want to eat barbecue from now on, you only need a pan and everything will be fine!

Tools Raw materials.

morePork belly 250g Ingredients: barbecue sauce 55g Kimchi juice 45g Cooking oil to taste: Sprite to taste.

Step Method.

1 11 Step by Step Reading.

Cut the pork belly into thin and moderately thick slices and place them in a bowl.

Pour in the sprite that has not been sliced and soak for 10 minutes.

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Pour out the Sprite completely, then add the barbecue sauce containing the pear juice.

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Mix it well with chopsticks.

Pour in three tablespoons of kimchi juice and a little cooking oil (cooking oil can prevent the meat slices from sticking to the pan) to grasp the meat and juice well, seal with a layer of plastic wrap, marinate for two hours and then remove.

Sit the pan over the fire and spread the slices of meat flat in the pan and turn on low heat.

Once the side of the meat has changed color, turn it over.

At this time, you can brush the meat slices with a little barbecue sauce and turn them frequently from time to time.

Turn off the heat until both sides are browned.

Eat with roasted pork belly, kimchi and garlic wrapped in lettuce.

Here's how:Step 1: Cut the pork belly into thin slices, mince the ginger and garlic cloves;

Step 2: Add light soy sauce, honey, sesame oil, and hot sauce and stir well;

Step 3: Add some raw white sesame seeds and stir;

Step 4: Stir all and marinate for 1 hour;

Step 5: Spread out each piece of meat into the air fryer (remember to pad oil paper or tin foil.) I forgot today, cleaning is more laborious;

Step 1: Bake for 15 minutes. Flip it in 5 minutes;

Step 7: Remove from the pot and sprinkle some cooked white sesame seeds.