When it comes to Korean food,There is definitely a place for Korean barbecue,When Xiaobian took a closer look,Korean style meat is a big deal!Don’t mispay for every bite of meat,Is the basic quality of being a seasoned foodie,The variety of Korean meats tested here,Will make your mouth (eyes) full!Korean style pork belly.Pork belly is widely recognized as “everything” in Korean meat.You can do the classic meat wrap,Also divided into roast meat and white cut meat and other kinds of eating,Affordable, easy to make, classic,There shouldn’t be anyone who doesn’t love pork belly!Spicy fried pork belly.
Food Pork neck 500g, 1 onion, 1 green onion.
Practice.
1. Mix sauce (below) in small bowl and set aside;
2. Shred onion and scallion + cut meat + mixed sauce.
Mix well and marinate for 30 minutes to 2 hours;
3. Remove the pan and pour the oil, pour in the cured meat, fry and cook.
Seasoning sauce.
1.5 spoons of sugar, 2 spoons of soy sauce, 2 spoons of cooking wine.
4 scoops of chili sauce, 3 scoops of chili powder, and 1 scoop of sesame oil.
2 tablespoons minced garlic, 1/2 teaspoon ginger and a dash of pepper.
If you don’t want to cook your own meat,
You can also buy spicy pork cured directly,
Korean style white cut meat.
Food.Pork belly in moderation.1 white onion.Apple half.Half a green onionGinger slices, garlic cloves, sesame leaves,Korean soy sauce, light soy sauce, pepper powder, cooking wine.
Practice.
1. Chop the apples, Onions and scallions and spread them on the bottom of the pan.
2. Add pork belly, 5 pieces of ginger, 10 garlic cloves,
3 pieces of sesame leaves, 1 tablespoon of soybean paste, 2 tablespoons of light soy sauce, half a teaspoon of pepper,
1 spoon cooking wine, add water to drown, cover cover son simmer for 90 minutes
Sauce.3 tablespoons Korean hot sauce, 1 tablespoon sesame oil, 1 tablespoon sugar,1 teaspoon white sesame seeds, 2 tablespoons water, stir well can ~
TIPS.Let the meat cool for 10 minutes before slicing it.Making white cuts, very strict selection of pork belly,Weee! Premium Korean pork belly,Both are good choices!Different ways of cooking,Use different sauces.Korean pork neck Located on either side of the pig’s neck, and prized for its rarity,
So it is called the “gold Liuliang”,
The fat is spread like a snowflake and the meat is tender,
Into the throat smooth and smooth mouth, mouth strength moderate.
Such expensive meat meat,
How to give it the most delicious temptation?
Grilled Korean pork neck.
Food Pork neck meat appropriate.
Your favorite vegetables.
Practice.1. Marinate pork neck with light soy sauce, dark soy sauce and honey for 3 hours;2. Line a baking tray with tinfoil, brush with olive oil, and line with marinated pork neck and vegetables;3. Preheat oven at 220 degrees for 20 minutes.
TIPS.Brush the pork neck with honey before going into the oven,After 15 minutes, turn it over and brush a layer of honeyThe outer layer is rich and sweet, it’s a little charred,When I bite into it and it’s juicy inside,A happy meal!Korean style pork slicesWhether it’s beef, pork or lamb,When it appears as a piece of meat,The best way to cook it is stir-fry,And don’t forget to use them for hot pot/army pot Classic Korean beef stir-fry.
Food.
500g meat slice, 1/4 onion, half garlic.
2 spring Onions, 3 tablespoons soy sauce, 1 tablespoon rice vinegar.
1 teaspoon cooking wine, 1 teaspoon sesame oil, a little black pepper.
Practice.
1. Shred the onion, mince the garlic, cut the scallion white into sections, and mix the spices.
2. Marinate the meat slices with seasoning for more than 1 hour;
3. Heat the oil in a wok, pour the marinated ingredients into the wok and stir fry.
Cook until the beef is completely brown and the sauce is almost dry.
Korean mutton hot pot.
Food.
Onions, scallions, Korean kimchi.
Enoki mushrooms, prawns, luncheon meat.
Appropriate amount of mutton slices in hot pot.
Baby cabbage, instant noodles, eggs.
2 tablespoons Korean hot sauce.
2 garlic cloves (minced).
1 TBSP light soy sauce.
Practice.
1. Korean hot sauce, light soy sauce, instant noodle mix, minced garlic, mixed together,
Spread onion slices, scallions, pickles and other ingredients on the bottom of the pot;
2. Add the seasoning, pour the appropriate amount of water or stock, and boil;
3. Once cooked, break in an egg and spread thin slices of lamb in the pan.
Cook it slightly until the lamb is done.
Here’s an all-purpose Korean sauce,
Can be used for barbecue, stir-fry, soup…
Cj Korean Bean Paste 2.2 lb.
Korean steak/cowboy bone.
Cowboy ribs, also called short ribs or short ribs, are the breast ribs of the cow,
Succulent and sinewy, succulent and chewy, delicious when fried with bones,
In addition to frying, can also be stewed, will be more delicious oh.
Korean stewed cowboy bones.
Seasoning.
Black pepper, Korean chili powder.
A small bowl of light soy sauce, cooking wine, a few spoonfuls of sugar, a few spoonfuls of salt.
Garlic, onion, radish.
Practice.
1. Cowboy bones and a bowl of water a little over,
Add all the dry and wet ingredients plus half the minced garlic and simmer for 40 minutes.
2. Add the garlic, onion and daikon and simmer for 25 minutes.
3. Remove the lid and add the scallions and sesame seeds.
Pan-fried three-eye steak.
Food.
Korean soy sauce, garlic, onion, pear, sesame oil, sugar.
Beef spare ribs appropriate.
Practice.
1. Soak steak in bleeding water and marinate in sauce for more than one hour;
2. Pour oil into a hot pan and slowly fry it.
TIPS.
Heat the oil in the pan, color it on one side and then flip it over,
It reduces the loss of juice in the beef during the frying process.
Beef/steak has its own sauce, too,
Bacon, barbecue must have!
