recipes Korean Bul Kogi (barbecue meat)

Material:
1 kg of meat (beef), sliced ​​thinly.
3 stalks green onion (which at its root there is a kind of onion)
4 cloves garlic
5 tablespoons soy sauce
2 tablespoons sesame oil
50 g sugar
2 tablespoons sherry (red wine for cooking) -> to which Muslims have pake ga
Pepper / black pepper powder to taste.

Method:
Blend all ingredients, then enter the meat that is cut thin. Marinate in refrigerator 3 hours. Preheat the fryer without oil and then enter the meat marinade until cooked.
We recommend using a heavy steel fryer is not non stick for replacement grills.

Good luck. It's a very SPECIAL Korean cuisine, perfect for our tongue. Bulkogi is delicious to eat with rice.

Spicy Korean Mi

Starting from trying to
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Being less fit or less enthusiastic? A spicy dish at the same time let alone eaten warm acid will give a new spirit and freshness. As seasoned sour spicy noodle soup kitchen typical of this Korean. You are guaranteed to be fresh and energetic after eating it.

Material:
300 g wet egg noodles
100 g bean sprouts, cleaned
2 stalks green onion, roughly sliced
3 stalks chives, roughly chopped
1 tablespoon fried garlic

Mayonnaise:
1 tablespoon vegetable oil
1 tsp sesame oil
2 cloves garlic, finely chopped
2 teaspoon ground red pepper
100 g ground beef
750 ml broth / water
1 tablespoon soy sauce
1 tablespoon soy sauce
1 / 2 teaspoon pepper
1 teaspoon salt

Method:
# Boil water, boil noodles until tender. Remove and drain.
# Gravy: Heat oil and sesame oil. Saute garlic until fragrant.
# Enter the red chili and minced beef. Stir until change color.
# Pour the broth / water and seasoning, bring to a boil.
# Enter the noodles, bean sprouts, scallions, and chives. Bring to a boil again. Lift.
# Pour into serving bowls.
# Sprinkle fried garlic. Serve warm.

For 3 people