The various customs of Korean barbecue

Posted by jemivel322 on September 12th, 2020


You may not have had a taste of Korean barbecue, unless you have visited the peninsula. Japanese counterparts talk about it with animal yearning. It is not just to be eaten, but a condition to aspire. You'll find street side restaurants with the smokiest grills in all of Korea, but due to the language barrier and variations in taste and custom, most of this flavored local cuisine is not accessible to tourists. However, restaurants outfitted with English-speaking staff are balanced with traditional menus at the table.

There is an art of eating a Korean barbecue because it is served in a family style, which means that everyone shares everything. It consists of thinly sliced ​​marinated beef, rice bowls, miso soup, and a dizzying array of spicy little sides, all for sharing. The art of sharing has arrived, which requires patience, rhythm and grace.

Korean barbecue can be enjoyed as a group. Anyone having it for the first time should see the most experienced barbecue person in the bunch. The Korean menu usually has English translations on the side. When ordering for the barbecue, there needs to be consensus in the group because you will see a lot of small plates coming to the table, which you never ordered. Sauces and garnishes first, then the waiter will show the pancham dishes, which will include spicy and sweet pickled vegetables, slippery seaweed and spinach dishes, creamy potato salad. Also the Kim Chi, known as the grandfather of Korean cuisine made with spicy fermented cabbage. With all this on the table, the group gets off.

When the flesh is revealed, all hell breaks loose. The barbecue itself is a very choreographed ritual. The grill is pulled out and set in the corresponding tundish, displaying the delicious aromatic smoke from the grill, the popping and sizzling of cooked meat. Many barbecues have switched to electric grills, but some have kept wood patterns. Kalbi beef ribs in soy, sesame oil and garlic are cut into small rectangles. Waiters will expertly flip it over, toss it, and spread it across multiple read through these reviews before booking.

The Korean burrito has everything in one bite. The meat, whether it's kalbi or bulgogi, is very hot and very tender. The sponge rice blows the whole thing up and is mixed with spicy, wicked and impressive kim chi. The garlic clove and hot pepper add a nice touch, while the cold lettuce calms down. It is perfect!

Post-Korean BBQ burps may taste divine, but they smell bad. As a preventive measure, do not drink carbonated beverages while eating the roast. Gums and minks can help mask breath. Resist the urge to cough. Sometimes the burp of kim chi cannot be suppressed. It is the sign of a well-enjoyed meal.

jemivel322

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jemivel322
Joined: September 7th, 2020
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