All The Tips You Should Know When Eating Korean Barbecue
Eat Korean barbecue like a local!
The whole experience of dining at a Korean barbecue restaurant has its own charm. You pick your own marinated or non-marinated slices of beef, pork, or chicken. While you're waiting for the built-in grills to heat up, you can¬†sneak in a bite or two from the small bowls of side dishes, also known as¬†banchan. Once the meat is cooked, you wrap a piece of lettuce around the grilled meat and a few¬†banchan. With practice, you'll eventually master the art of "grill, wrap, and repeat!"
The moment you're introduced to the taste of a perfectly-grilled, thinly-sliced beef¬†that's wrapped beautifully in a piece of lettuce, then you'll understand why people love and crave it. The long lines you would usually see in Korean barbecue restaurants start to make sense.¬†How can¬†one resist a bang-for-your-buck offer¬†to eat unlimited grilled, delicious meat? It's perfect for a lunch out with family-or even to cap off a night out with friends!
Whether it's your first¬†intro to a K-BBQ feast or your hundredth meal, these are some helpful and delicious tips to take note of:
1 Refill your banchan!
Before your choice of meat arrives at your table, you will be welcomed by numerous bowls of banchan.¬†These side dishes are¬†important to your K-BBQ experience for it adds varying flavors and texture to each bite. If you need a second (or even more) serving of kimchi (fermented vegetables and spices), kkadugi (cubed radish kimchi), sukjunamul (marinated mung bean sprouts), gamja jorim (glazed potatoes), japchae (stir-fried glass noodles), or whatever side dish is available, all you have to do is ask the server.
2 Grill your kimchi!
Although we're used to eating kimchi as is, grilling this side dish adds a smokiness to it. It would be best to indirectly heat it by grilling it on the sides where the temperature is not too high. These spicy, fermented vegetables will become warmer, softer, and¬†will further compliment your choice of meat.¬†