Korean BBQ

Recipe Korean BBQ


Put the beef rib in the and rub lightly.

Mix ingredients of each and .

Slice onion crosswise into rounds of 1cm(0.4 inch) thickness, and attach with toothpicks.

Remove stems from eggplant and cut crosswise into rounds of 7-8 thickness.

Peel pumpkin’s skin with knife and slice thinly into bite-sized pieces.

Cut pepper into 4-6 pieces lengthwise and remove stems and seeds.

Trim stems of shiitake and cut leeks into 4cm(1.5 inch) length.

Cut lemon into 4 pieces.

Put vegetable oil lightly on heated cooking plate for grilling meat or hot plate.

First place the salted and peppered pork toro (fatty belly) and grill both sides, pour lemon juice, roll chopped leek and eat.

Put vegetable oil on the plate, put beef rib and vegetables.

Lightly spread on sanchu (Korean lettuce), dip the grilled beef or vegetable in the and wrap it with sanchu (Korean lettuce) and eat.

To dip only in the is tasty enough. It’s also tasty to rub slightly on sanchu and roll the rice.

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