There are many types of charcoal grilled meat nowadays, and Korean grilled meat is very well-known. And the taste is also very delicious. Friends who often eat barbecue outside must master Korean barbecue. In addition, the taste of each restaurant is different, and it has its own characteristics of charcoal grilled meat. But if you want to make your own Korean barbecue is very complicated, then what can be put on the BBQ Grill Pan or BBQ Grill Net?

The key to Korean barbecue is roasted beef and mutton, supplemented by dishes such as seafood, sashimi, vegetables and fruits. The actual procedure for Korean barbecue is that the waiter first brushes a thin layer of oil on the BBQ grill plate, and then sticks the absorbent paper on it, and then consumers can choose their own dishes for grilling. In this step, the consumer is both a customer and a chef, and the challenge is greatly increased. Seeing the production process of the dishes from raw to cooked, a little sense of satisfaction can't help but overflow.

The taste of Korean barbecue is dominated by spicy, but the spiciness of Korean barbecue is different from that of domestic skewers. Domestic skewers are spicy and hot, while Korean barbecue is spicy with sweetness. The taste is relatively soft, so even people who don't usually eat chili can eat a lot. Now we talk about what are the characteristics of Korean barbecue?

Korean cuisine is dominated by garlic and light soy sauce in the meat seasoning, so the taste of Korean barbecue is more focused and deep. Charcoal grilled meat is dominated by beef and mutton and seafood. The selection of beef and mutton is more stringent. Generally, only beef tenderloin, beef ribs, steak, and sirloin are selected. The meat should be fat and thin. Pork belly can also be used for Korean barbecue. The fatter part of the fat in the roasted pork belly is mostly dried, so it tastes greasy and appropriate.

Seafood regulations are fresher, and sashimi is more common.Fresh sea fish such as squid, sea oysters can also be used for grilling. There are also some vegetables, fruits, edible fungi, flatten the tin foil, and brush the sauce on the top after baking. Eating Korean barbecue is all grilled while eating, which preserves the fresh taste of the ingredients very well, and also increases the joy of eating.

Most meats in Japan need to be pickled before eating. The raw materials for pickling generally include light soy sauce, ginger, rice wine, sesame oil, and chives. The taste of charcoal grilled meat is determined by the marinating sauce and sauce. Different marinating methods and sauces will make the roasted meat different.

A very important aspect of Korean barbecue is the barbecue dipping sauce. The barbecue dipping sauce is mainly pasta sauce and hot sauce. Korean-style barbecue uses dry wood charcoal as the natural material. The maturity is relatively relaxed, and it is more in line with the regulations for grilled steak. Beef and mutton are generally roasted to half-cooked and tender and white. When eating, it is usually brushed with chili sauce or Korean kimchi, rolled with fresh lettuce and eaten together. The taste has the freshness of vegetables and fruits, and the taste of meat is juicy.

CENHOT provides hot pot and BBQ equipment for restaurant owners. We also sell the grill plates,grill pans,grill nets mentioned in this article. If you have some questions，you can contract us.