韩式烤辣酱五花肉

2024-07-29 21:02:40 3885

韩式烤辣酱五花肉
韩式的烧烤除了炭火明烤相当正宗,用烤盘或平底锅煎熟,抑或烤箱高温烤熟,味道也十分地道。关键在于选择新鲜、高品质的原料,以及准备一些韩餐常用的调味料。好在,这些东西在进口食品超市甚至一般大小超市都能买到。这就为我们自己在家操作,提供了大大的方便。

腌制入味的精制五花肉,烤到外焦里嫩,裹上一片翠绿的生菜叶,再搭配一片生蒜和辣椒,大大地塞进口中,美美地嚼起来——

Details of ingredients

  • 五花肉500g
  • 酱油2大勺
  • 辣椒粉1大勺
  • 韩式辣椒酱3大勺
  • 白糖3大勺
  • 香油2大勺
  • 葱末4大勺
  • 蒜蓉2大勺
  • 姜末2大勺

Technique

  • 难度简单
  • 工艺
  • 口味中辣
  • 时间三刻钟

Steps to make 韩式烤辣酱五花肉

  • 1.五花肉约500g,切成厚0.5cm、长10cm,宽5cm的长片;
  • 2.酱油2大勺,辣椒粉1大勺,辣椒酱3大勺,白糖3大勺,香油2大勺,胡椒粉1/2大勺,葱末4大勺,蒜蓉2大勺,姜末2大勺,拌匀成腌制调料汁;
  • 3.将肉片一片一片抹上调味料;
  • 4.码在大盘里,并将剩余的调味料抹在表面,腌制30分钟以上;
  • 5.烧热碳烤锅,刷上薄薄一层色拉油,见冒起油烟时,将肉片逐片平铺煎烤;
  • 6.变色后翻面,并用食品夹和剪刀剪成适口大小,煎至肉片略卷曲出油,即可出锅。
  • 7.也可以将肉片平铺在铺锡纸的烤盘上;
  • 8.放入高温(200度以上)预热的烤箱内,烤7、8分钟,至肉片表面卷曲起焦,即可。
  • 9.搭配生菜叶、蒜片、辣椒圈等摆盘上桌。
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