Firstly, What is the BBQ? BBQ stands for "barbecue,"or "bar b que" which is a method of cooking meat or other foods over an open flame or hot coals.
When it comes to Korean cuisine, Korean barbecue leaves a deep impression. Korean barbecue emphasizes the original flavor of the meat and is accompanied by various sauces.
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| Korean BBQ |
In several ways, Korean barbecue is different from Chinese barbecue.
Cooking ingredients
Chinese barbecue has a wide range of choices, and almost all types of meat and vegetables can be used. Korean barbecue, on the other hand, mainly focuses on meat and seafood, and the selection of ingredients is very strict. For example, only fillets of beef from meat cattle are selected for grilled beef.
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| Korean BBQ |
Cooking techniques
Chinese barbecue mainly uses charcoal as fuel and grills or roasts the food over a low heat. Korean barbecue, on the other hand, uses gas or dry charcoal as fuel and uses a grill plate to indirectly heat and cook the food, in other words, "pan-frying". Due to the special exhaust system of modern Korean grills, they are considered to be cleaner and more hygienic than Chinese barbecue.
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| Chinese BBQ |
In terms of taste
Chinese barbecue often varies according to people's different taste preferences, such as being flavored with cumin, spicy, five-spice, cumin and spicy flavors, and so on. The taste of Korean barbecue, on the other hand, is mainly determined by the marinade and dipping sauce used for the marinated ingredients and the cooked food. Of course, different combinations of ingredients with different marinades and dipping sauces will create different flavor characteristics. When marinating ingredients for Korean barbecue, "Five Spices" are generally used, namely, chili pepper, garlic, onion, ginger, and green onion. "Spicy" is the main flavor of Korean barbecue, and with the effect of marinade and dipping sauce, it will present a "Five Flavors" taste, namely, sweet, spicy, salty, sour, and bitter, with the dipping sauce mainly serving as a complementary flavor.
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| Korean BBQ |
About colors
Dishes made using the Chinese barbecue method are mostly golden or brownish-red in color, while the color of Korean barbecue is relatively lighter and mostly reflects the color of the marinade.
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| Korean BBQ |
In terms of texture
Chinese barbecue dishes are mostly grilled to be slightly dry, reflecting a dry and fragrant taste, while Korean barbecue dishes are generally cooked until they are about 80% cooked or just cooked, reflecting a tender and crispy texture.
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| Korean BBQ |
In terms of seasoning methods
Chinese barbecue usually marinates large and thick ingredients beforehand, while small and thin ingredients and vegetables usually do not need to be marinated and are often seasoned directly during the grilling process. For example, salt, cumin powder, chili powder, Sichuan pepper powder, MSG, etc. are sprinkled during the grilling process, and occasionally brushed with sesame oil or salad oil. Korean barbecue ingredients must be marinated with a seasoning marinade. During the marinating process, fruits and onions are often added to give the dish a fragrant and not greasy feeling. In addition, Korean barbecue is not seasoned during the grilling process, and the sauce is only used for seasoning when eating.
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| Chinese BBQ |
Dining style
Barbecue dishes are usually grilled by chefs and served to guests at the table, while Korean barbecue is grilled by the guests themselves, adding fun to the dining process.
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