JAKARTA, KOMPAS.com – Similar but not the same, Japan and Korea serve barbecue grilled meat (BBQ) with a number of differences.
Starting from spices, types of meat, to how to eat Korean and Japanese BBQ, according to Park Dong Se, chef at Samwon by Samwon Garden, they are considered different.
You can pay attention to the four differences between Korean and Japanese BBQ as stated by Dong Se below.
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1. Japanese BBQ uses sauce tare
Illustration of tare sauce for Yakiniku.Dong Se said, Japanese BBQ relies on tare as a main sauce and dipping sauce when grilling cutlets.
Korean BBQ usually marinates the meat first with simple ingredients, such as garlic and salt.
Also read: 4 culinary delights in Saitama, Japan, try traditional tea and sweet potato preparations
2. Korean BBQ meat is marinated first
Sliced wooseol (beef tongue) with Korean BBQ yuzu sauce at Samwon by Samwon Garden Grand Indonesia.Furthermore, Japanese BBQ usually uses fresh meat that has not been seasoned at all.
“So, the meat freshseasoned directly when grilled, not marinated. “For Korean BBQ, the meat is marinated,” said Dong Se when met by the media at Samwon by Samwon Garden, Grand Indonesia Mall, Central Jakarta, Tuesday (12/11/2024).
Also read: 3 Signs of a Good Korean BBQ Restaurant According to Chefs
3. Japanese BBQ uses wagyu beef
Wagyu beef served at Grill Man, a Korean-style grill and hotplate restaurant in Kelapa Gading, North Jakarta, Wednesday (21/2/2024). The type of meat used is also different. Japanese BBQ generally relies on wagyu beef.
“Japanese BBQ uses wagyu. Wow means black cow gyu means cow. “So, Japan uses black beef, while in Korea they usually use yellow beef,” said Dong Se.
The cuts of beef used for BBQ also vary from these two countries. There is a main cut (prime), ribs, to tongue.
Also read: 3 Ways to Prepare the Grill for a New Year’s Eve BBQ, Preheat It First
4. Korean BBQ is eaten with various side dishes
Illustration of Korean BBQ with various banchan.Lastly, Korean people usually eat grilled meat with various side dishes, like an everyday meal. This method, said Dong Se, does not exist in Japan.
“Japanese BBQ doesn’t exist banchan (side dishes), in Korea, eating meat is a must banchan like vegetables, there are kimchi, radishes,” said Dong Se.
Also read: Grilled Chicken Rubbing BBQ Sauce Recipe for New Year’s Parties
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