Some people like to get some pork and some beef in one meal to get a variety of meat, and if you do that, your server will change the grill between switching the meat. Non-marinated cuts on the menu will often have “saeng” (생) in their name, which literally means “raw,” but in the case of meat it means non-marinated.īeyond a few names like bulgogi and galbi, many restaurants have their own names and descriptions for the different kinds of meats they offer, so it won’t always be the same from restaurant to restaurant. Prices on the menu are per serving, so order one serving per person at the table. After they’re cooked, your server will bring some scissors to the table and cut the meat into bite size pieces for you. If you order dwaeji-moksal, your server will put a few chunks of pork, about 5 inches wide and a half inch thick, on the grill. Pork belly strips made up of 3 to 5 layers of alternating meat and fat look gorgeous on a platter and samgyeopsal is one of the most popular cuts to order. Non-marinated cuts of pork include samgyeopsal (삼겹살, layered pork belly cut into thin strips) or dwaeji-moksal (pork shoulder). I buy it from a trusted place and make sure it comes with a serial number and bar code that’s traceable back to the farmer that raised the cow. Whenever I visit Korea, I get some Han-u and and have my own BBQ at home. The most expensive cut of beef is Han-u (한우) which is only available in Korea and even hard to find there. These cuts often have “kkot” (꽃) in the name, which means “flower.” It refers to the beautiful way the fat marbles into the meat, like a fully bloomed flower. Non-marinated cuts of beef includes sirloin, tenderloin, rib eye steak or other top quality cuts.Many Koreans love nicely marbled cuts of beef, and these cuts are called kkotdeungsim (꽃등심). Marinated cuts on the menu will sometimes have “yangnyeom” in the name, which means “seasoned” or marinated. Types of marinated pork can include dwaejibulgogi (marinated pork) and dwaejigalbi (marinated pork ribs). After it’s been cooked, it’s cut into small bite-sized pieces. When it comes time to grill it, they roll the meat out on the grill. In traditional soe-galbi the meat is filleted out from the bone in a thin strip, marinated, and then rolled back onto the bone. There are 2 types of soe-galbi served in North America: LA galbi, marinated beef short ribs sliced thinly across the bone, and soe-galbi, a more traditional style of marinated beef short ribs. Types of marinated cuts of beef offered can include bulgogi (thinly sliced sirloin or tenderloin in a soy sauce-based marinade), and soe-galbi (marinated beef short ribs). Generally speaking, beef is more expensive than pork, and non-marinated, top quality steak beef is more expensive than marinated beef. When it comes time to order there’s usually a choice in quality and between marinated and non-marinated cuts. If there’s a picture of a cow on it, they specialize in beef. Sometimes you’ll see a picture of a duck, too! But usually a pig or cow. If there’s a picture of a pig on it, they specialize in pork. Some places specialize in one or the other, and you can often tell which by looking at the sign outside. Most Korean BBQ restaurants offer both beef and pork on the menu. You’re going to be eating with your hands for this meal! Ordering meat When you sit down to order, the server may bring you a damp, hot (or cold) towel to refresh your hands with, while you look at the menu. Traditional Korean ondol heating comes up from the floor, so Korean tables are low, but a lot of Korean restaurants have tables and chairs, too. In Korea many restaurants have traditional Korean tables that are close to the floor, and you sit on a thin cushion on the floor while you eat. They are sometimes built into the table, or are separate units that sit on top of the table. Most Koreans think charcoal BBQ tastes best, and in these restaurants there’s a grill pit in the middle of the table where they can put in a bucket of preheated red-hot coals. But many Korean BBQ places use electric or gas grills, too. In serious Korean BBQ places, the grill is actually built into the table. We had a great time filming and the video turned out wonderful, but I have a lot more info to share on the topic! More than would fit in the video, so here’s a detailed guide on how to eat Korean barbecue in a Korean restaurant: Sitting down to the table
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