Strictly speaking, the barbecue of Korean food should be regarded as a kind of “fried meat”. It uses an induction cooker or a thick iron pan. The waitress first brushes a thin layer of oil on it, and then puts the steak, beef tongue, beef loin and Seafood, sashimi, etc. are placed on top. In the blink of an eye, the aroma of meat will float into your lungs, and with the sound of “sizzling oil on the meat”, everyone sitting around will be full of saliva.
Historical sources
Korean barbecue, Korean called: 불고기, this inherent word, “불” means fire, “고기” means meat, that is, “barbecue”. It is a barbecue dish that originated from Mongolia. It is said that Mongolian soldiers went out to fight in ancient times. They dressed lightly and did not bring many cooking utensils. The shape of the shield is quite similar. Another name is 鲊粊, which is the inherent culture of Goguryeo.
Nowadays, it has gradually become a dish for Korean feasts. Usually, when eating copper plate barbecue, the ingredients are mainly pickled meat and seafood, and the sauce and vegetables are accumulated in the shallow depression around the copper plate. Food. The meat is mainly beef. In addition, beef tenderloin, steak, beef tongue, beef loin, seafood, sashimi, etc. are all delicious Korean barbecues. Among them, grilled beef tenderloin and grilled steak are the most famous. The meat is delicious and tender.
Related Introduction
When it comes to Korean food, people immediately think of its barbecue. The same barbecue, Korean food is very different from Chinese food. The barbecue in Chinese food is to put the pre-simmered meat on the simmer (a flat plate made of iron bars) and grill it with wood; while the barbecue in Korean food is delicious and tender, which makes everyone who has tasted it. will be delighted. This is because every Korean restaurant attaches great importance to the selection of ingredients, and many Korean restaurants use beef from specialized meat companies.
According to the different parts of meat required, the beef cattle here also have different formulas. It is said that some cows drink beer, listen to music and receive special massages every day when they are raised. Whether this is indeed the case is unknown. However, the strictness of Korean BBQ ingredients is absolutely true.
The meat of Korean barbecue is simmered in advance, and its taste mainly comes from the sauce that it is dipped in. Different barbecues use different sauces, eat bacon, with bacon juice; eat barbecue, with barbecue sauce…, each The kind of juice is carefully prepared from more than a dozen kinds of seasonings (all kinds of seasonings can be bought in the market). A long person knows. There is also a kind of sauce in the seasoning, which has a rather strange taste, but after tasting it, it has a mellow taste, which makes people feel like they are nostalgic for Changsha stinky tofu.
There is a dish called smoked beef tenderloin that is listed as the top choice by almost all Korean dishes. First put the beef loin in the smoker for about 20 minutes, then take it out to cool, wrap it in plastic wrap and freeze it, then cut into thin slices of the loin and place them around the plate. Hangzi peppers, lettuce, gailan and other seasonal vegetables with a variety of bright colors are adorned with the dish. Pick up some and put it on the fillet, roll it up, and serve it on your guests’ plate.
Dip in the special smoked sauce, listen to the soft sound of the entrance of the vegetables, savor the slightly mellow aroma of the tenderloin, let the sour juice seep on the tip of the tongue, cool and refreshing, and then drink a small glass of sake, It is an experience that I have never had before. In fact, during the smoking process of the tenderloin, only the outer layer is cooked. In the consciousness of ordinary people, eating raw meat always makes people feel like mushrooms and blood. Guests of this dish will be amazed at how crispy, crisp, and tender the tenderloin is, and many people always order this dish first when they try Korean food again.
“Spicy” is one of the main flavors of Korean cuisine, but this kind of spiciness is different from the spiciness of Sichuan, Hunan, and Thai dishes. Someone once described it as spicy and delicious; Spicy is hot, straight, without any disguise; Thai food is spicy with sweetness, rough and spicy, with a strong tropical flavor; while Korean food is spicy but mellow and full of stamina, it will make you really feel Get sweaty. Friends who like spicy, may wish to experience it for yourself.
The variety of side dishes in Korean cuisine is also very special, spicy, slightly sour, not very salty, such as kimchi, pickled cucumber, spicy bellflower, pickled green peppers and basil leaves… with meat-based barbecue , but the meat and vegetables complement each other and complement each other.
There are also mellow hot pot noodles, Korean cold noodles with real beef clear soup, and smooth and tender raw shredded beef Korean dishes are really unique and worth a try.
