#Hwangdujang #Making HwangdujangBarbecueLip Flavored with Hwangd
If you want to taste the savory and salty yellow bean paste!! For Chinese soybean paste or sauce, you often think of soy sauce or oyster sauce I've been using Chinese soy sauce well, too. But I found a unique Chinese sauce. Chinese doenjang, red bean paste!!! I was so curious how it would taste, so I bought it Chef Lee Yeon-bok adds red bean paste when making jajangmyeon. And when I saw Chef Oh Se-deuk making barbecue ribs with red bean paste, I said, "Yes, it's all right!" I decided to make a barbecue lip with red bean paste It's a red bean paste barbecue with red bean paste sauce.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • Grilled pork back ribs
    1kg
  • Cheongju
    1/3cup
  • the head of a cow
    2TS
  • ground pepper
    1TS
  • Herb powder
    1ts
  • crushed garlic
    1TS
  • Honey
    2TS
  • lemon juice
    1TS
  • red pepper oil
    2TS
  • Paprika Powder
    1ts
Cooking Steps
STEP 1/9
I've got a juggernaut. There is an Ottogi shopping mall that I sell almost wholesale, and there are many different ingredients. I used to make barbecue ribs with herb garlic sauce, but this time, I'm going to use this yellow bean paste. When I saw Oh Se-deuk chef-da making barbecue using red bean paste, I thought it would be possible with yellow bean paste.
STEP 2/9
Make the barbecue sauce first. Crushed garlic, yellow bean paste, red pepper oil, honey, smoked paprika powder, and lemon juice also capture the taste of the dry yellow bean paste. So I ground it in a blender. Then the juggernaut barbecue sauce is done.
STEP 3/9
First, parboil the back ribs in boiling water. That way, you can get rid of the smell. I put rice wine in the blanching and blanched it.
STEP 4/9
Blanched back ribs are seasoned with pepper and herb powder on the ribs. If you don't have herb powder, you can pass. You can just add pepper.
STEP 5/9
And add the yellow bean paste barbecue sauce that I made before. Put it in a plastic bag, shake it, and mix it well. Then it naturally has the sauce.
STEP 6/9
I'm going to let it ripen for a while. I left it in the refrigerator for about 30 minutes.
STEP 7/9
Preheat the oven to a temperature of 200 degrees and place the back ribs evenly on the grill pan. Then, turn it around for 10 minutes, take it out again, turn it upside down, and then turn it around for another 10 to 15 minutes. The temperature was turned at 200 degrees.
STEP 8/9
Take out the yellow bean paste barbecue lip baked in the oven for a total of 20 minutes. It's well-done and crispy.
STEP 9/9
Yellow bean paste barbecue lip flavored with yellow bean paste is complete. It's not that salty because there's honey in it. The honey and lemon juice don't make the juggernaut dry. And it's not that salty. Especially, it tastes spicy because I added chili oil.
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