Korean sauerkraut
By VicentaLakin
The Korean-style barbecue is quite authentic, cooked with a grill or a pan, or baked with high temperature and taste. The key is to select fresh, high-quality raw materials and to prepare some of the usual Korean foods. Fortunately, these items are available in imported food supermarkets, even ordinary supermarkets. This makes it easier for us to operate at home. Scorched, fine, fragranceed, roasted in the air, covered in green, mixed with garlic and chili, and stuffed into imports, chewing out beautifully
Recipe Recommendations
- pork belly 500G
- lettuce leaves appropriate amount
- garlic slices appropriate amount
- pepper ring appropriate amount
- soy sauce 2 tablespoons
- chili powder 1 tablespoon
- Korean chili sauce 3 tablespoons
- white sugar 3 tablespoons
- sesame oil 2 tablespoons
- diced green onion 4 tablespoons
- garlic 2 tablespoons
- ginger 2 tablespoons
- medium spice
- fried
- three-quarters of an hour
- simple
Steps for Korean sauerkraut
1
five bouquets of about 500 g, cut into long slices of 0.5 cm thick, 10 cm long and 5 cm wide
2
2 spoons of sauce, 1 spoon of pepper powder, 3 spoons of pepper sauce, 3 spoons of sugar, 2 spoons of perfume, 1/2 spoons of pepper powder, 4 spoons of onion, 2 spoons of garlic, 2 spoons of ginger paste, mixed into pickled sauce
3
I'm going to put the meat on the sauce
4
Encoded in large discs and plastered the remaining spices on the surface for more than 30 minutes
5
(b) A hot carbon cooker, with a thin layer of salad oil, and a piece of meat prepared and roasted when the smokes rise
6
When the colour changes, the face turns and cuts the size of the mouth with food clips and scissors, and boils up to the meat slices of oil, so that the pot can come out。
7
It is also possible to flatten the meat tablets on a board of tin paper
8
In the preheated oven at high temperatures (over 200 degrees), seven or eight minutes of roasting, to the curvature of the meat sheet surface, which is fine。
9
I'm going to go to the table with a table full of vegetables, garlic, chili。Korean sauerkraut Make Tips
1. This portion is quite large. If you can't finish it all at once, you can store the marinated pork belly in the refrigerator; it will keep for a week.
2. Cutting pork belly tests your knife skills. You can freeze it slightly before slicing, or simply buy pre-cut premium pork belly. It is not only of good quality but also sliced very uniformly, which is very convenient.
3. Whether pan-fried or baked in the oven, the taste is very authentic and certainly not inferior to that of an average Korean restaurant.
4. Don't get addicted. Eating too much fatty meat leads to weight gain and is bad for cardiovascular health. It is okay to indulge occasionally, though.