THE HISTORY OF KOREAN BBQ

Goguryeo, or 37 BC to 668 AD, is when Korean barbecue first appeared. Originally, the Maek tribe produced skewers that were roasted over a fire called "maekjeok." The name of the roasted meat was changed to "bulgogi."

In addition, cuisine evolved between 1392 and 1910. During this time, a brand-new invention known as "neobiani" appeared.

Beef that has been finely sliced, seasoned, and fried is neobiani. At that time, this dish rose to become a royal favorite.

In Korea, drinking alcohol is typically done in conjunction with eating Korean BBQ. It seems that the tradition of drinking wine and eating food together

Earlier than the Joseon period, baking existed.

There are rigorous guidelines for how one should act and treat others when consuming alcohol. The laws are determined by a number of variables, including socioeconomic class, gender, and age.

Everyone in Korea, from monarchs to slaves, enjoys drinking, regardless of social level.

That's a summary of the origins of Korean barbecue. Here are some equipment and materials for making Korean BBQ.

1. Meat

In Korean BBQ, meat is the primary ingredient. Depending on your preferences, you may pick from beef, beef tongue, chicken, and seafood.

The kind of meat utilized is thinly cut. You might first marinade the beef in Korean flavors.

2. Sauce

Ssamjang, doenjang, and gochujang are a few of the sauces frequently used for Korean barbecue, with the latter two being the most popular. These sauces can be used to marinate meat or as a dip.

3. Banchan

A little side dish is called banchan. Any form of banchan can be served, depending on personal preference. Traditional banchan, on the other hand, is typically made up of pickles or vegetables like radish, cabbage, or cucumber that have been fermented.

4. Wraps

Wraps simply means to wrap. Typically, roasted meat is wrapped in this material before consumption.

While lettuce is the most popular wrap, other options include nori, steaming cabbage, and thinly sliced radishes.

5. vegetable and mushrooms

For a BBQ, you may use veggies and mushrooms rather of meat. In Korean BBQ, eggplant is a popular vegetable replacement for meat. Mushrooms that are thick and big are also frequently utilized. Tofu is an alternative that you have.

6. Stove

A contemporary non-stick grill may be heated with the use of a portable stove. Naturally, a small portable stove that will fit in the middle of the dining table should be used. If you don't have a portable stove, you can use another type of heat source, such charcoal or coals.

7. Grill

The primary barbeque utensil is the grill. In the meanwhile, you can use a binchotan grill or a barbecue that burns charcoal made of wood. Such grills ought to be used outside.

because charcoal smoke is bad for your health. You can select a non-stick grill (hot plate) that can be used on a stove fire if you like something more contemporary.

These are the supplies and materials needed to prepare Korean barbecue. It doesn't look like Japanese BBQ at first, but let me explain.

What distinguishes these two kinds of food from one another?

1. Barbecue Seasoning each from Korea and Japan

Prior to being manually barbecued on a tiny grill, Korean barbecue is typically served with extra seasonings.

Bulgogi, or beef hash inside and out, and galbi, which is made from the short rib region of beef, are the two main varieties of related meals that are popular in Korea.

Although the original flavor of the beef utilized is often preferred in Japan, the quality of the combination

The two key factors used to gauge how tasty a dish is are fiber and fat. Barbecue may be prepared in yakiniku and teppanyaki styles.

the most well-liked foods in Japan; the first is prepared with a little marinade, while the second is served on a flat iron board (teppan).

2. Several side dishes served with Korean BBQ

The flavor of beef is the main attraction of Japanese BBQ, thus having a side menu is not excessive.

A little different from the normal Korean barbecue, where the patrons are highly devoted to offering a range of banchan (accompaniment menus) in addition to paying attention to the quality of the meat.

The diversity of fresh kimchi, stir-fried veggies, processed noodles, and more modern options like melted cheese may all be found on this side menu. This is why so many individuals find this meal to be on their eating agenda.