1. 오븐은 Broil, High로 예열 한다.
Style 13: Gal Bee or Bul Go Gi Shish Kabob
(Boneless Short Rib or sirloin beef)
(갈비 또는 불고기 꼬치구이)
Korean Cuisine (한식)
(A).Sauce
:
1½ T.S.
soy sauce
1 T.S.
honey
1 T.S.
minced garlic
1 T.S.
chopped green onion
1½ T.S.
white wine
1 T.S.
sesame oil
½ T.S.
sesame seed
Pepper
dash
(B) 1 lb rib (Gal Bee) meat or sirloin
beef
optional:
large green onion
1.Preheat oven to broil.
Soak
the skewers in water.
2. Put ingredients (A) into a bowl and mix well.
3. Cut the meat into 1” x 2” x ¼” pieces.
Add
meat and mix well then put it in the refrigerator
for
30 minutes to one day.
4. Put the marinated beef on skewers.
5. Put in the oven and broil front and back for 5 minutes.
설탕 2½ T.S,
간장 1/2 C
Style 14: Unagi /
Eel Shish Kabob (장어 꼬치 구이)
Japanese Cuisine (일식)
(A). Unagi Sauce :
¼ C A-Ji Mirin
2 T.S. sake or rice wine
2½ T.S. sugar
½ C
soy sauce
(B) For the sprayer:
1 T.S.
salt
1 C
water
⅕ C A-Ji Mirin
(C). 2 frozen eel
(D) 1 T.S. sake or rice wine
(E) shredded ginger – ½
t.s.
sansho powder - dash
1.Make a eel sauce.
How to make a Eel Sauce / Unagi Sauce:
You can buy Unagi Sauce, but it might be too salty for your
taste; so use it carefully.
2. Mix A-Ji Mirin and rice wine together well and boil it.
Add sugar and when the sugar
has dissolved, then add soy
sauce.
Reduce the heat to medium
heat and cook for 15 minutes.
Boil it until thick, turn off the heat, then let it cool.
3. Put ingredients (B) into a sprayer and shake
well.
4. Place the eel on a tray with
back side down and pour
boiling water on top.
(This is done to remove some of the original unwanted
flavor of the eel.) Immediately
remove eel and wrap it
with a paper towel and pat gently
to remove water.
5. Place the
eel on the tray with back side down.
Sprinkle sake on top evenly
6. Cut
the eel into 5 pieces equally.
7. Put the eel on
skewers.
8. Preheat
oven to broil.
9. Grill
the eel and brush eel sauce on the eel,
front and back.
10. During
the middle of grilling, spray (#3) on the eel.
Cook for 5 minutes more.
This prevents drying and burning.
Do not burn it too much.
(Soy Sauce Flavored Chicken on Skewers)
(A).닭 - 넓적 다리살 1 lb
Style 15: Soy Sauce Flavored Chicken on Skewers
(간장 양념 닭 꼬치구이)
Korean
Cuisine (한식)
For the Sprayer:
https://beolnara.blogspot.com/2020/05/blog-post_20.html
1
C water
1
T.S. salt
⅕ C AJi Mirin
Put ingredients into a sprayer and shake well.
When you grill with skewers, spray one by one.
This prevents drying and prevents wooden skewers from
burning.
Also spray it on the iron grill to create a steam effect
and
to reduce the temperature of the grill.
(A).1 lb chicken thigh
salt -
dash
pepper
- dash
1 t.s. minced garlic
1 T.S. rice wine (Jung Jong)
(B) skewers
(C) Sauce :
1 C water
5 T.S. soy sauce
3 T.S. Aji
Mirin
2 T.S. starch syrup
2 T.S. sugar
1 large
green onion – grill to burn
1 T.S. minced garlic
1 dried
red pepper
1 slice ginger
pepper dash
(D 1 T.S. vegetable
oil
1.Make several
slits on chicken thigh with a knife, then
cut into good Bite-size pieces.
2. Mix salt,
pepper, minced garlic and rice wine (A)
into
a vinyl bag and shake well; then store in
refrigerator
for 30 minutes to one day.
3. Soak the skewers in water.
4. In a medium pot, put ingredients (C) and simmer for
10 minutes at medium heat.
After broil, strain and filter
out the liquid and let it cool.
Pour sauce into a deep container.
5. Put marinated chicken on the skewers.
6. Apply some vegetable oil on the chicken.
Broil the chicken in a preheated
oven until the chicken
becomes brown.
During the middle of broiling, spray on the
chicken.
When chicken is 80% cooked, dip the chicken
skewers
into a dip container and broil it again,
back and forth.
.
염지하기 (Marinade)
optional: 케찹
***************
Style 16: Red Pepper Paste Flavored Chicken on Skewers
(고추장 양념 닭 꼬치구이)
Korean
Cuisine (한식)
(A).1 lb chicken thigh
salt - dash
pepper - dash
1 t.s. minced garlic
1 T.S. rice wine (Jung Jong)
(B) skewers
(C) .Sauce:
2 T.S. red pepper paste (go-chu-jang)
1 T.S. minced garlic
1 T.S. red pepper powder
1 T.S.
soy sauce
½ T.S.
sugar
1 T.S.
Aji Mirin
1 T.S.
starch syrup
pepper - dash
3 T.S.
water
optional: ketchup
(D) 1 T.S. vegetable oil
1.Make several slits on chicken thigh
with a knife, then
cut into good Bite-size pieces.
2. Mix salt, pepper, minced garlic and
rice wine (A) into
a vinyl bag and shake well; then store in refrigerator
for 30 minutes to one day.
3. Soak the skewers in water.
4. In a medium pot, put ingredients (C)
and simmer for
5
minutes at medium heat.
After broil, strain and fiter out the liquid and let it cool.
Pour sauce into a deep container.
5. Put marinated chicken on the skewers.
6. Apply some vegetable oil on the
chicken.
Broil the chicken in a preheated oven until the chicken
becomes brown.
During the middle of broiling, spray on the chicken.
When chicken is 80% cooked, dip the chicken skewers
into a dip container and broil it again, back and forth.
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