Difference between Korean barbecue and traditional Chinese barbecue

Korean barbecue is all about the original flavor and is complemented by different sauces for dipping. In several ways, Korean barbecue is different from Chinese barbecue.

In terms of cooking ingredients, Chinese barbecue has a wide selection of almost all meat and vegetable ingredients. The Korean barbecue is more meat and seafood-based, and the selection of materials is very strict, such as roast beef is only the choice of beef cattle tenderloin.

In terms of cooking techniques, Chinese barbecue is mainly fueled by charcoal, with a dark fire for skewering or grilling dishes. While Korean barbecue uses gas or dry charcoal as fuel, using the grill plate indirect heat transfer grilled dishes, simply put, "frying". Because the current Korean grill has a special exhaust system, it is cleaner and more hygienic than the Chinese barbecue.

In the flavor, Chinese barbecue will often be based on people's different tastes and preferences and changes, such as cumin, spicy, five flavors, cumin spicy flavor and other flavors; while the Korean barbecue flavor is mainly by the marinade of the raw materials and raw materials grilled and dipped in the juice to determine the food. Of course, different ingredients with different marinades and dipping sauces will form different flavor characteristics. Korean barbecue marinade ingredients, generally use "five spicy" ingredients, namely, chili peppers, garlic, onions, ginger, green onions. "Spicy" is the main flavor of Korean barbecue, in the marinade and dipping sauce, eating will show "five flavors", that is, sweet, spicy, salty, sour, bitter, which the dipping sauce mainly play a complementary role.

In terms of color, most of the dishes made with Chinese barbecue methods are golden or brownish red, while Korean barbecue is relatively lighter in color, and most of them reflect the color of the marinade.

In the taste, most of the Chinese barbecue dishes are roasted dry, reflecting the dry flavor of the texture; while Korean barbecue dishes are generally fried to eight minutes cooked or just cooked, reflecting the tenderness of the mouth.

In the flavoring method, Chinese barbecue in addition to the shape of the larger and thicker raw materials can be marinated beforehand, the shape of the small and thin raw materials and vegetarian dishes generally do not need to marinate in the flavor, but often in the grilling process directly seasoning. For example, in the grilling process sprinkled with refined salt, cumin, chili pepper, pepper, monosodium glutamate and so on, and from time to time to brush on sesame oil or salad oil. The ingredients of Korean barbecue must be marinated and flavored. When marinating, some fruits and onions are usually added to give the finished dish an aromatic but not greasy feeling. In addition, Korean barbecue is no longer seasoned during the grilling process, but only when served with a dipping sauce to complement the flavor.

In the form of dining, Chinese barbecue is usually grilled by the chef, served on the table for guests to eat; while Korean barbecue is grilled by the guests themselves, thus increasing the fun of the dining process.