A very powerful Korean food. It tastes good and is easy to make.
In South Korea, special copper pots are used for barbecues, and pickled meat slices are grilled on the copper pot. When cooking at home, it is more convenient to stir-fry instead of roasting. When frying, do not put oil in the pan, and the firepower should be strong. It is best to stir-fry in small amounts in time to avoid insufficient firepower and the beef will not taste fragrant when it comes out of the water. Use a larger pan so that it is easier to stir fry, otherwise the beef will stick together and won't be scattered.
Korean barbecue
By PreciousTorp
Recipe Recommendations
- onion half a
- green onions half a
- soy sauce half a cup
- minced garlic 1.5 tablespoons
- ginger 1 teaspoon
- white pepper 1 teaspoon
- sugar 2 tablespoons
- sesame oil 1 tablespoon
- white sesame 1 tablespoon
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Korean barbecue
1
Drain the beef slices with blood, cut the mushrooms and onions into wide strips, and cut the green onions obliquely.
2
Place all seasonings in a large bowl.
3
Stir well.
4
Then add the beef slices, onion strips, mushroom strips, and onion slices into the mixed seasoning.
5
Grasp well and pickle for 10 minutes to taste.
6
Heat the frying pan, add the pickled meat slices and vegetables, stir-fry over high heat, and serve.