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The Varied Customs Of Korean Barbecue
You may not have had the idea of Korean food, unless you have been to the peninsula. His Japanese friends talk about this with animalistic passion. It is not only to be eaten, but a desirable culture. You can find roadside restaurants with smoky grills all over Korea but because of the language and different tastes and preferences many of the local foods are not accessible to foreigners. However, restaurants with English-speaking staff are all scrambling with menus on the table.
There is an art to eating Korean barbecue because it is served as a family, which means everyone shares everything. There are stir-fried beef, rice bowls, miso soup and a small spicy side dish, all for sharing. There comes the art of sharing, which requires patience, music and grace.
Korean food should be enjoyed with a group. Anyone who owns one for the first time should look to someone with more experience in the group. Korean menus often have English translations on the side. When ordering a barbecue there must be unity in the group because you will see small dishes arriving at the table, which you have never ordered. First the sauces and decorations, then the pancham dishes will be presented by the waiter, which will include spicy and sweet vegetable dishes, sea cucumbers and spinach, sweet potato salad. Also Kim Chi, which is known as the grandson of Korean food made from spicy cabbage. It’s all on the table as the team goes down.
When the animal reveals itself all hell breaks loose. Self roasting is a very elaborate ritual. The grill is pulled out and placed on a matching pot, which displays the delicious smoke, pop and sizzle of the cooked meat. Many barbecues have switched to electric grills but some keep wood. Kalbi beef short ribs in soy, sesame oil and garlic cut into small squares. Waiters expertly flip, toss and place on different plates.
A Korean burrito has everything to bite into. The meat whether kalbi or bulgogi is hot and tender. The rice messes up the whole story and mixes it with the spicy, bad, weird kim chi. Garlic cloves and hot peppers give it a nice kick, while cold lettuce calms it down. Its perfect!
Next Korean beches may taste divine but smell like hell. As a precaution do not drink carbonated beverages while barbecuing. Mouth and mink can help hide the breath. Avoid coughing. Sometimes a kim chi belch can’t be denied. It is a sign of delicious food.
Korean barbecue is also known as Bulgogi. Lightly coat each piece of beef, combine the ingredients. Marinade and leave for 2 hours. Heat the grill on the table to a high temperature. Grilling pieces of beef. Bulgogi tastes great with the aroma of grill smoke. It is served with different dishes.
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