Korean BBQ
Itaewon BBQ is known for its Korean BBQ experience, where customers grill meat at their table. Various cuts of meat are available, often including marinated options like bulgogi and galbi.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Korean BBQ's roots can be traced back to the Goguryeo era (37 BCE – 668 CE) with the dish Maekjeok, grilled marinated meat. This evolved over centuries, influenced by nomadic traditions of grilling meat over open fires and later incorporating royal court cuisine techniques of marinating and presenting food. The modern form, with table-top grilling and an array of banchan (side dishes), became popular after the Korean War, fueled by increased access to meat and technological advancements in grilling equipment.
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Korean BBQ is more than just a meal; it's a social event. It fosters a sense of togetherness as diners actively participate in cooking and sharing food. The communal aspect of grilling meat at the table creates a lively and engaging atmosphere, making it a popular choice for gatherings with family and friends.
Communal Dining
Korean BBQ is typically enjoyed in a group setting. Sharing the grilling experience and the numerous side dishes is a central part of the meal.
Banchan Abundance
The wide variety of banchan reflects Korean hospitality and culinary artistry. The side dishes are meant to complement the grilled meat and offer a range of flavors and textures.
Ssam Culture
Wrapping grilled meat with banchan in lettuce or perilla leaves (ssam) is a common practice, adding another layer of flavor and texture to each bite.
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Korean BBQ is a symphony of savory, sweet, and umami flavors. The marinades, typically based on soy sauce, garlic, ginger, and sesame oil, create a complex and deeply satisfying taste. The grilling process adds a smoky char that enhances the natural flavors of the meat.
The primary flavor profile comes from the marinated meats. Bulgogi, thinly sliced beef, is sweet and savory due to the soy sauce, sugar, and fruit purees in the marinade. Galbi, marinated short ribs, has a richer, meatier flavor. Pork belly (Samgyeopsal) offers a fatty and savory taste. The banchan (side dishes) provide contrasting and complementary flavors, ranging from spicy kimchi and pickled vegetables to refreshing salads and savory pancakes. Dipping sauces, such as ssamjang (a fermented soybean paste) and sesame oil with salt, add another layer of complexity.
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Grilling Techniques
Don't overcrowd the grill. Grill the meat in batches to ensure even cooking and prevent steaming. Flip the meat frequently to avoid burning and retain moisture.
Ssam Combinations
Experiment with different ssam combinations. Try adding kimchi, garlic slices, and ssamjang to a lettuce wrap for a flavorful and satisfying bite.
Banchan Etiquette
While banchan are meant to be shared, avoid double-dipping. Use serving utensils to take portions onto your plate.
Ordering Strategy
Consider starting with leaner cuts of meat like Bulgogi before moving on to richer cuts like Galbi or Samgyeopsal to prevent palate fatigue.
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