Supposedly, In the meiji era, Japan start the method of grilling meat from Korea. Combining locally sourced beef, they embraced the cooking technique and made it distinctly their own Japanese flavors.
Japanese barbecue is grilled charcoal fire, which allows the smoky flavor of the charcoal to seep into the gravy.
The meat is rarely pickled. In addition to barbecuing meat and vegetables over charcoal, Japanese barbecue restaurants also serve fish wrapped in tin foil, such as grilled silver cod, which is unforgettable. The sliced silver cod is buttered and baked in tin foil to retain the moisture in the meat, making it tender and rich with umami flavor.
The must-try of a Japanese grill is the beef short ribs. The ox tongue is also a favorite roast.
The Roasted ox tongue should be tender but still chewy.
The secret of OX tongue is the slicing and the heat. cutting it too thin or too thick, roasting too long or too early,you don’t get the best flavor.
Japanese barbecue is served with rice, light taste.
Korean barbecue in real sense for Fried meat, with many utensil for slab-stone, iron plate, pot, porcelain plate. The meat will almost never come into contact with an open flame, Which requires meat to retain a large amount of water before conducting heat in its exterior. So the meat is preserved and flavored.
Korean barbecue with lettuce, garlic slices, chili rings, etc., salty and spicy, wrapped in lettuce, oily but not greasy.
You may seen the scene that a group of peoples sit around a stove grill and cooking the meat, vegetables and seafood by films or TV series. it’s a perfect way to bond while getting your fill of the finest meat in the world!
Post time: Dec-09-2021