Korean-style barbecue
Ingredients: cooking wine
Recipe Recommendations
- cooking wine 5g
- water 100g
- medium spice
- roast
- ten minutes
- simple
Steps for Korean-style barbecue
1
Remove blood clots, fascia and other inedible parts from the raw meat, and cut into meat strips with a thickness of about 6 mm, a width of 4 to 5 cm, and a length of about 10 cm
2
Beat the meat strips with a meat hammer to make the meat soft and easy to roll into meat rolls
3
Roll the beaten meat strips into a meatloaf
4
Roll the meat into a meatloaf for easy picking, measure the barbecue marinade and water in proportion, mix the two well, and make a salting solution.
5
Add the prepared marinating solution to the meat rolls, mix well, and place it in the refrigerator freezer to marinate for 4 to 6 hours to taste.
6
Bake the marinated meat roll in the oven. To facilitate the roasting, we spread the meat roll and cut it into small pieces
7
Temperature: 200℃ Time: 5 to 8 minutes until the center temperature reaches 80℃. In addition, flexibly control the heat and time according to the size of the meat pieces you make.Korean-style barbecue Make Tips
Marinade ratio: Marinade: water: raw meat =8: 0.5 (cooking wine) 10:100 Other ingredients: cooking wine 0.5 g/100 g raw meat water (ice water or cold water) 100 g Recommended roasting time: beef: 5 to 8 minutes Recommended practice is to use a strong pocket, seal it, and knead it on the table until the juice is absorbed by the meat