6 kinds of scallion salad from a meat restaurant, it was not a marinade but a sequence.
On the day of grilling meat, I always felt a little empty. I put the dipping sauce, garlic, and lettuce on the table, but somehow something was missing...
On the day of grilling meat
I always felt a little empty.
Put the dipping sauce, put the garlic, and wash the lettuce.
Still, there's a feeling like something is missing...
You always go to a barbecue restaurant, don't you?
That's the thing you cut thinly and seasoned with a little sourness.
At first, I also failed a few times.
Water is pooling on the bottom of the plate.
I'm so out of breath that I'm drooping.
The liver only acts selfishly.
The material was not wrong.
It was the order to put it in.
Why is the order important?
The seaweed organization is very soft.
A moist marinade like soy sauce or vinegar
If you pour it first
Water is moving out of the cell due to osmosis.
So even if it's only 5 minutes later
There is liquid on the bottom of the plate.
There is one fork here.
If you put the oil first
A thin film forms on the outer surface of the radish.
Instead of less water coming out
It doesn't even penetrate all the way to the liver.
It might feel cold
Chives salad is a side dish to be served with meat.
There is no need for a portable cell itself.
You choose the side that preserves the crispness.
On the contrary, if you put the marinade first
The liver is definitely the biggest
Your breath dies quickly and water forms.
I tried both things
If you're going to put it next to the meat
I decided to go for oil first.
If you only eat it as a side dish with rice
Please put the seasoning first~~
Two. Oil first, seasoning later.
First put sesame oil or oil on the parsley.
Mix lightly once then
Put the marinade sauce in.
Don't pour the marinade all at once.
If you put it in two or three times
I ask evenly without skipping.
Three. Before setting up the table
When you boil it and start grilling the meat
It's already too late by the time the meat is cooked.
After putting all the meat on
You can die in 3 minutes in front of the fire.
And relax your hands.
If you press it firmly, you can smell the faint scent.
Like lifting and dropping from below to above
It's enough just to gently brush it off.
Common preparation
Chives 100g — cut into 4~5cm
½ onion — thinly sliced and soaked in cold water for 10 minutes
If you soak the onion in cold water
The taste of Arin fades and the sweetness increases.
Make sure to dry it thoroughly after removing it.
If you don't squeeze it, the water will stay in the bowl as it is.
All six are the same up to here.
The only thing that changes is the seasoning.
1. Basic spicy sauce - for boiled meat and bossam
2 tablespoons soy sauce, 2 tablespoons vinegar
1 tablespoon of sugar, gochugaru (Korean red pepper flakes) 1 tablespoon
sesame oil 1 teaspoon, sesame seeds
The characteristic is that it is mixed with vinegar in the same amount as soy sauce.
Like braised meat or bibimbab
For mild and light-flavored meat, there is
You have to have a little bitterness before you can open your mouth.
When it's unclear which meat to serve with it
You just need to use this.
2. pork bellyyong — raise the sourness a step up
1 tablespoon of anchovy juice, gochugaru (Korean red pepper flakes) 1 tablespoon
1 tablespoon of soy sauce, 1.5 tablespoons of vinegar
1 big spoon of plum juice, sesame oil 1 small spoon
pork belly is oily.
If you use the basic spicy sauce as it is
The flavor is soaked in meat oil.
So add 1.5 tablespoons of vinegar
It was seasoned with anchovy sauce to give it a savory flavor.
Do not add more than 1 tablespoon of akjeot.
The fermented seafood smell covers the meat smell.
3. Smoked duck version — remove the mustard oil
1 tablespoon whole grain mustard, 1 tablespoon vinegar
1 tablespoon of soy sauce, 1 tablespoon of sugar
Olive oil 1 tablespoon
Grilled duck has a strong smoke aroma.
The oil is also heavy.
Here, it's more accurate than gochugaru (Korean red pepper flakes).
Because the flavor of spiciness is different
It does not clash with the incense fragrance.
Mix the mustard completely with the marinade.
If you leave it whole, one bite will be really delicious.
4. For beef — to reduce the sweetness
dark soy sauce 1 tablespoon, sesame oil 1 tablespoon
½ tablespoon vinegar, 1 tablespoon pear juice
1 tablespoon of sesame seeds
Beef has a good meat flavor on its own.
If you put something sweet and tangy here
The meat flavor is covered.
So reduce the vinegar to ½ tablespoon
Instead of sugar, with apple juice
Only left a subtle sweetness
Olive oil has a lighter scent than sesame oil
Does not release the beef smell
gochujang (Korean red chili paste) 1 tablespoon, 1 tablespoon of vinegar
½ tablespoon soy sauce, 1 tablespoon sugar
gochugaru (Korean red pepper flakes) ½ tablespoon, sesame oil 1 small tablespoon
When gochujang (Korean red chili paste) is added, the seasoning becomes heavy.
So gochugaru (Korean red pepper flakes) is only ½ tablespoon.
If you put both in enough, they get hard.
gochujang (Korean red chili paste) is easy to gather
When making the marinade, first dissolve it in vinegar.
Mix the rest
6. Oil type — in the table with my child to eat
2 tablespoons sesame oil, 1 tablespoon soy sauce
½ tablespoon vinegar, 1 tablespoon sesame seeds
A pinch of salt
gochugaru (Korean red pepper flakes) doesn't fit at all.
A table with a child on it
When there are people who can't eat spicy things
It seems like there are plenty of 2 tablespoons of sesame oil, but
This amount is right for 100g of chives.
If you write it, it gets stiff and it's just a little bit strong.
Please rub it with your broken hand and put it in.
If the sesame seeds are whole, they don't smell.
Summarize it
If you only get used to one basic sour kimchi, number 1
You just need to change one thing there~
Fatty meat → Add half a tablespoon of vinegar
Meat with good aroma → Reduce vinegar and sugar
Instead of meat with strong smoked flavor → gochugaru (Korean red pepper flakes) mustard
Oil for the table with a child → gochugaru (Korean red pepper flakes) except for it
Three orders
Mix the marinade sauce separately in advance.
First put oil on the scallions, and then divide the seasoning and put it later.
Before setting up the table, relax your hands
custody
Chives salad is not a side dish that you should prepare in advance.
Just eat enough to eat that day.
If there's any left, it can be eaten in the refrigerator for up to a day, but
There is no crispness anymore.
The parsley itself is left unwashed
Wrap it in a kitchen towel and refrigerate it, and it will be ready in about three days.
If you wash it and put it in, it will fall away.
About the liver
The salinity of soy sauce and fermented fish sauce varies from product to product.
Put in the indicated amount and taste it once
If you don't have a hat, add ½ tablespoon more.
According to the type of meat you are grilling today
With the most suitable seasoning
Try to swirl it around!
Meat and chewy vegetables, seasoning recipe
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