Americans (waygooks) love BBQ. Koreans love BBQ. So how do you introduce Americans to Korean food? Put a grill in the middle of the table, serve meat a la carte, add some rice, romaine lettuce, and bonchon (side dishes), market it as a “dining experience” and upcharge it like crazy.
Yep. Americans do like a fine dining “experience.” That’s how we got that wave of Japanese hibachi grills across the nation. Now Korean restaurateurs are capitalizing on our hot-blooded American love of grilled meats as a gentle introduction to the wonders of Korean food.
Korean culture embraces sharing food in a way that is distinctly not “my steak, my sweet potato, my vegetable on my plate” type of American ethos. Korean BBQ portions are meant to feed quite a few people, with large cuts of protein to be grilled, and usually several choices, to give everyone that umami flavor and full belly. In short, Korean BBQ is meant to be shared with those you love!
And just what are Koreans grilling up, that we Americans have been so far behind the curve on?
First, and usually the most expensive cut, is the LA Galbi, aka, beef short ribs. It’s cut across the bones, those get snipped around. Imagine that! It’s definitely a juicy and flavorful cut.
Perhaps paramount to Korean culture is samgyeopsal, aka, pork belly. We’re not talking bacon, though. We’re talking three layers of fat and meat in long strips. Koreans found this cheap cut of meat to be accessible post the intra-peninsula conflict, but when beef became short in the 1980s, the pork belly reigned supreme. Now it’s a classic BBQ staple. Like bacon, it crisps up, and the flavor is delightful. Marinate the pork belly in a spicy gochujang mix, and you’ve got Jeyuk Bokkeum.
What about beef bulgogi? Yeah, this soy sauce-marinated, thinly-sliced beef can go on the grill. It does tend to shrivel up a bit, but if it’s left on a bit long, it gets super crispy and tasty. Pork and chicken can also be “bulgogi’d.”
Chicken? Yes. Duck? Yes. Mackerel? Yes. Salmon? Yes. Veggies? Yes. Basically anything can be grilled. Some preparations are “spicy,” aka some sort of red pepper flake (gochugaru) is involved, while others are more true to their raw form.
Not confident in your ability to tell when the meat is done? Don’t worry, many restaurants employ serving staff to accommodate the waygooks not familiar with the custom. They’re happy to turn on the grill to the right temperature, arrange the order of meats to cook, flip the meat, cut it with scissors, yes I said large kitchen scissors, and let you know when it’s ready to eat. Maybe tip accordingly for their hard work! Meat can be dipped in the sesame oil or soybean paste sauces, and eaten like a romaine lettuce taco, with rice and bonchon, if that’s how you roll.
The dipping sauce is literally the special sauce. Ssamjang, or spicy Korean dipping sauce, has a soybean (aka “miso”) base with a bit of kick. Or opt for the sesame-salt. Some restaurants even provide BBQ sauce. Whatever you do, dipping that freshly grilled meat into the sauce gives it a nice finish.
Let’s focus on the bonchon (side dishes) for a second. They vary far and wide. Figure that kimchi is a staple. Iterations on daikon radish, which is hearty but not bitter. Bean sprouts. Fish cakes. Fried squid. And then the possibilities of what a restaurant will “kimchi” are endless. Candied carrots, garlic broccoli, wood ear mushrooms, Korean pear, potato salad, macaroni salad, hot dogs, it really runs the gamut of what the restaurant imagines is probably fresh and local and will be sure to please.
And how exactly do you eat Korean BBQ? Like a taco! Layer the lettuce with rice, meat dipped in sauce, perhaps some grilled veggies, and some of the banchan, and you have a creative wrap as it’s designed to be eaten.
But what else can you order? Use the Korean BBQ experience as a stepping stone to try other appetizers or dishes. Koreans do a wonderful kimchi version of the scallion pancake (pajeon), or another twist as a mung bean pancake. Japchae is a sesame oil-coated sweet potato noodle and veggie dish that is easy on the spice and sure to please. Feeling like soup? Try the hallmark dish Kimchi Jigae (kimchi stew), which boasts pork and tofu in a spicy red broth along with its namesake. Or a Soondobu Jigae (soft tofu stew) for another spicy yet vegetarian-friendly option. Gyeranjjim is a nice addition: it’s a scrambled egg and broth soup.
If you’re lucky enough to have a dessert offering, Koreans take sweet to another level. The French-inspired, Korean dessert chains Tous les Jours and Paris Baguette exist for a reason. Bingsu (shaved ice with fruit) is a refreshing way to end a heavy meal. Ginger cinnamon punch (Sujeonggwa) is another popular way to finish Korean BBQ.
So if you’re lucky enough to be in an area that offers Korean BBQ, grab some friends or family, enjoy this Korean version of a popular cuisine, and use it as a stepping stone to explore some other Korean dishes. You’ll leave some new flavors on your palate!
