What meat is Korean barbecue?

Korean barbecue is a main dish in Korean cuisine. Korean barbecue is mainly beef, such as beef tenderloin, steak, beef tongue and beef loin. There are also seafood and sashimi, which are delicious Korean barbecues, but roast beef tenderloin and steak are the most famous because their meat is the most delicious and tender. Korean BBQ is different from China BBQ and Brazil BBQ, and its eating method is very special. When eating barbecue, wrap it with lettuce leaves or perilla leaves. Usually the leaves of lettuce are spread out in your hand, or you can spread the leaves of perilla overlapping, clip the barbecue together and sprinkle a little Korean hot sauce. You can also put kimchi and rice at will, and finally fold the leaves of lettuce and perilla, so that people can enjoy the fun of food.

Chinese name

Korean barbecue

English name

Korean barbecue

major constituent

Beef, fish, pork belly, seafood, sugar, sake and chopped green onion.

classify

Korean cuisine

Someone's taste

Delicious and tender

quick

navigate by water/air

Common eating methods

nutritive value

manufacturing method

Exercise 1

Ingredients: beef 300g A( 1 tbsp sugar, 2 tbsp sake, quarter pear) B (2 tbsp Korean soy sauce, 1 tbsp chopped green onion, 2 tbsp garlic paste, 1 tbsp sesame oil, 1 tbsp sesame), vegetables (lettuce, sesame leaves, scallion). Duck sausage 1 small dish, 5 large skewers of ribs, 6 skewers of chicken skin, half a onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil, one fifth of salt), and 3 garlic.

Seasoning: 2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, melon and bean legendary pepper package, half a teaspoon of sugar, half a teaspoon of chopped green onion, 1 teaspoon of sesame oil and 1 teaspoon of sesame noodles, and stir well. [ 1]

Exercise 2

1. Cut the beef into appropriate sizes and leave it for about 1 hour to soak the seasoning;

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

3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak;

4.( 1) After the iron plate is preheated, put the steak on the barbecue. Traditional Korean barbecues all use beef ribs, which are the flesh and blood of the left and right sides of the beef breast, and the meat is fresh and tender;

*** 13 sheets

Photos of Korean barbecue preparation method

(2) The steak is long in shape and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly.

(3) After the meat is roasted and discolored, it is cut into palatable small pieces with special steak scissors, and the temporarily inedible meat is stacked on the cut bones to avoid burning;

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

Exercise 3

Translation version

Ingredients: 500g of tender beef slices (or fat beef slices for chafing dish), 0/00g of pickled mushrooms/kloc-,half an onion and green onions.

Bangen

Seasoning:

Half a cup of soy sauce (adjusted according to personal taste), minced garlic 1.5 tablespoons, ginger juice 1 teaspoon, white pepper 1 teaspoon, 2 tablespoons of sugar, sesame oil 1 tablespoon, and white sesame 1 tablespoon.

working methods

1. Drain beef slices, cut mushrooms and onions into wide strips, and cut onions into oblique slices;

2. Put all seasonings into a large bowl and mix well; 3. Then put the beef slices, onion slices, mushroom slices and onion slices into the mixed seasoning, grab them evenly, and marinate them for 10 minutes to taste;

4. Heat the wok, add the marinated meat slices and vegetables, stir-fry over high fire and serve.

Common eating methods

Korean barbecue is different from Chinese barbecue and Brazilian barbecue, and its eating method is very special. When eating meat, wrap it with lettuce leaves or perilla leaves. Usually spread the lettuce leaves in your hand, or you can spread the lettuce leaves and perilla overlapping, sandwich a barbecue, sandwich a little pepper, sprinkle a little sauce, or put kimchi and rice at will, and finally fold the lettuce leaves and wrap them into a ball to eat. The freshness of lettuce leaves and perilla, and the rich aroma of barbecue and spicy sauce make people feel happy about food.

nutritive value

1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.