JAKARTA, KOMPAS.com – Korean people have a style of eating barbecue (BBQ) that is different from other countries.
This Korean way of eating meat is known as ssamnamely wrapping BBQ beef with leaves and other condiments.
Also read: 4 Differences between Korean and Japanese BBQ According to Chefs, from Seasonings to Meat
Fresh leaves, additional kimchi, sliced radish, sauce and BBQ meat, taste even more delicious eaten all at once.
Park Dong Se, chef at Samwon by Samwon Garden, shares the Korean way of eating BBQ which you can follow below.
1. Cook the meat until cooked
Sliced wooseol (beef tongue) with Korean BBQ yuzu sauce at Samwon by Samwon Garden Grand Indonesia.Unlike Japanese BBQ, which cooks fresh meat with simple spices, Korean BBQ meat is marinated first.
“So, don’t grill it for too short or too long. Once the grill is hot and the meat is cooked, you can eat it straight away,” said Dong Se when met by the media at Samwon by Samwon Garden, Grand Indonesia Mall, Tuesday (12/11/2024).
“Korean BBQ meat tastes more delicious because it has been marinated,” he continued.
Generally, grilling meat at Korean BBQ takes around one to three minutes and can be eaten immediately while grilling other pieces of meat.
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2. Turn the meat over while grilling
Korean BBQ meat slices at Samwon by Samwon Garden Grand Indonesia.The duration of grilling Korean-style BBQ meat, said Dong Se, varies, depending on its thickness.
“You can turn it over until the color of the flesh golden brown,” said Dong Se.
Also adjust the heat of the grill stove so that it is not too high because it will burn the meat quickly.
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3. Eat Korean BBQ meat with side dishes
Korean BBQ banchan (side dish) at Samwon by Samwon Garden Grand Indonesia.Korean people are used to eating a variety of side dishes that are dominated by vegetables, such as kimchi mustard greens and pickled cucumbers.
This also applies when eating BBQ for Koreans. Korean restaurants usually provide banchan (side dish) as an accompaniment to grilled meat.
These side dishes generally include kimchi, sliced radish, boiled spinach, and slices odeng or fishcakes.
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