Korean BBQ vs American BBQ
How is a Korean barbecue different from an American barbecue?
Barbecue is a beloved culinary tradition in many cultures, but the two most popular styles – Korean and American – offer a different experience. Let’s take a closer look at what makes each one unique.
Korean Barbecue: Social Cooking Experience
1. Cooking Style and Settings
Korean barbecue is a communal dining experience where diners grill meat themselves at a table. The restaurant has a built-in grill or portable stove, so you can grill meat yourself.
Types of meat: Pork belly, seasoned ribs, and sliced beef are popular.
Seasoning: Meat is often seasoned with a mixture of soy sauce, sugar, garlic, sesame oil, and other spices to give it a sweet and savory taste.
Grilling: The meat is grilled quickly, and customers turn it over to their liking and cut the pieces.
2. accompaniment and side dishes
For Korean barbecue, “banchan” is important, which is eaten with meat.
“banchan” is a Korean noun that means a variety of dishes to eat with at meals. For example, “banchan,” which is eaten with barbecue, is as follows.
Ssam: A variety of leafy vegetables wrapped in meat ( lettuce, perilla leaves, etc.)
Kimchi: Pickled fermented vegetables. It’s basically spicy.
Vegetable seasoning dishes, such as spinach and bean sprouts.
Pajeon: Savory pancakes with panna seafood.
Dipping sauce: Common options include ssamjang (thick and spicy paste) and sesame oil with salt and pepper.
3. Eating show style
We focus on making a wrap, known as a wrap. Wrap a piece of grilled meat in leafy vegetables like lettuce or perilla leaves, then add a little bit of rice, a little bit of sauce, and a little bit of banchan for taste and texture.
▼If you watch the YouTube video on the link below, you can see the difference between Korean and American styles in more detail
🇺🇸 Pot lid pork belly in New York? Why is Korean meat recognized overseas?
American Barbecue: Low and slow perfection
1. Cooking Style and Settings
In the U.S., barbecues began with local food cultures, such as the South. The U.S. way is to cook meat slowly at a low temperature. It cooks meat for a long time to make it soft.
Types of meat: pork, brisket, ribs, chicken, etc
Smoking Wood: Various trees, such as hickory, mesquite, or apple trees, give meat a unique taste.
Dry Love and Sauce: Meat is often coated on Dry Love before smoking. Depending on the region, different sauces can be pungent, sweet, spicy, or a combination of these.
2. accompaniment and side dishes
American style barbecues are often served with hearty sides that complement the rich, smoky taste of meat.
Coleslaw: A fresh, crisp salad made with cabbage and dressing.
Roasted beans: Often run with molasses or brown sugar.
Cornbread: A slightly sweet, dense bread perfect for sauce.
Mac and cheese: creamy, greasy, favorite comfort food.
3. Eating show style
And,
American-style barbecues are typically pre-cut and ready to eat. They focus on savoring the flavor of the meat by rubbing it with a sauce.
Korean BBQ vs American BBQ : conclusion
Korean-style barbecues and American-style barbecues offer delicious experiences that reflect their cultural origins in unique ways.
Korean barbecue features a combination of seasoned meats and an array of “banchan” (side dishes), creating a vibrant and interactive meal.
But, American style BBQ are slow-roasted, smoky, and a hearty side dish is attractive.
Whether you enjoy the fun of grilling at the table or the rich, smoky taste of slow-cooked meat, both styles of barbecue provide something special.
