Beef slices: 250 grams, lettuce: about 10 slices, white rice: 2 bowls, corned beef seasoning recipe, pears (hard and crispy pears): 1, garlic: 3 cloves, ginger: 2 teaspoons, soy sauce: 3 tablespoons , Old soy sauce: 1 tablespoon, sesame oil: 2 tablespoons, salt: 1/2 teaspoon, black pepper: 1/2 teaspoon, brown sugar: 1 tablespoon, dipping sauce recipe, Korean soybean paste doenjang: 4 tablespoons, Korean chili sauce gochujang : 1 Tbsp.
Step 1: First make the seasoning of corned beef: rub garlic, ginger and pear on the wipe board into a velvety shape, as shown in the figure. Note, put the rubbed pear juice in the bowl
Step 2: Add all ingredients from the bacon seasoning list into a bowl and stir well
Step 3: Korean thin beef. Or just use regular beef and slice it yourself
Step 4: Pour all the seasonings into a plastic bag filled with beef
Step 5: Close the mouth and squeeze the plastic bag with your hand to make the beef evenly contaminate the seasoning. Refrigerate for at least 2 hours. I usually marinate the meat the night before and leave it for one night. The longer you pickle, the better
Step 6: Make the dipping sauce. Don’t save this step because the dipping sauce is so delicious. Take a bowl and add all the ingredients from the dipping sauce list
Step 7: Add sesame at the end, stir and pour into the dish
Step 8: Heat the pan with cold oil, take out the marinated beef, and fry in both sides until golden.
Step 9: Wash the lettuce, pat it dry, and put it on a plate; serve the beef and cut into small pieces for easy eating; serve rice and dip in sauce. Ready to cheat.
Step 10: To eat Korean barbecue, we usually roll rice with lettuce, roasted meat and dipping sauce. Traditionally, it is served with raw garlic slices and green pepper rings. Because I do n’t eat raw garlic and LG does n’t eat chili, I save both.
Step 11: One bite like this, you ca n’t stop eating!
Step 12: finished product