1. Cut the fat and thin beef ribs into small pieces, the size is better for easy entry;
2. After all the marinade ingredients are processed, put them into a mixer and mash them into a marinade;
3. Pour the marinade into the beef; stir well and stir for a while to make the beef more flavorful;
4. Cover with plastic wrap and marinate in the refrigerator for more than 5 hours, preferably overnight;
5. Separate beef and marinade;
6. Raise the wok, add 1 tablespoon of cooking oil, add the beef cubes in the hot pan and stir-fry until the color changes;
7. Add all the marinade of corned beef;
8. Stir evenly and boil on high heat;
9. Cook until the soup is completely absorbed by the beef, turn off the heat;
10. Set up a frying pan, do not add oil, turn to a low heat after it is boiling hot, add beef piece by piece;
11. Immediately turn it over until a layer of crispy grilled burn marks on the upper and lower surfaces of the beef.
12. Take a piece of lettuce, add a bite of rice, a piece of garlic, a piece of hot pepper, along with the barbecue and dipping sauce, wrap it up——
Tips:1. The fat and thin beef is more delicious, and the thin and thin beef tastes bad;
2. Pears play the role of tenderizing meat in the marinade, and at the same time increase freshness and flavor. This is a feature of Korean barbecue and is essential;
3. Sugar syrup is a transparent sweet seasoning similar to honey in Korean food. You can buy it at imported food supermarkets or online stores. It can also be replaced with honey reduction;
4. Pay attention to the heat in the frying step. Don't eat it if it's battered. It would be more authentic if you use that kind of steak frying pan with stripes. I don't have one, so use a thick saucepan instead. It should be possible to use an oven.
It's simple, try it, it's more authentic than what you can eat in a Korean restaurant!
