Korean BBQ

One of the most prominent and perfect introductions into Korean culture is through their cuisine and dining customs. Korean barbecue is a popular social and dining experience, which combines traditions, etiquette and food.

It’s all about meat

Hey, it’s a BBQ, so it’s all about the meat. Depending on the people coming to the BBQ, you may have pork, beef, chicken, lamb, prawns, other crustaceans. One no-no is fish, or at least for me, as it does not mix well on the grill with the rest of the meats. Some must have for BBQ.

Pork Jowl

Pork jowl from two origins – Spanish Iberico (L) and Kurobuta from USA (R)

Iberico pork contains a perfect profile of unsaturated fatty acids. It is from a unique breed of pig that can be only found in the Iberian peninsula. On top of that, the diet is special and the farmers who breed them have certifications that guarantee the pork quality and authenticity. Thus, Iberico pork is highly valuable and prices are a little higher than for regular pork. And the cut for BBQ is the pork jowl. Pork Jowl is known as Papada Ibérico, a cut from the lower part of the head, beneath the jaw. This cut is characteristically rich in fat with a lean centre layer.

It’s closest competition is the Kurobuta pork. Both are black pigs, both are raised in strict conditions, but kurobuta piglets has been sold to farmers around the world, so these days you will get Kurobuta from Japan, Australia, Korea, US, etc. Kurobuta pork jowl is fatty and melt in your mouth, it has a high amount of fat which makes it perfect for yakiniku, panfry or BBQ

Wagyu Beef

Australian Wagyu Beef M4/5+ Sirloin

You can never save for these expensive beef varietal. There’s of course the original from Japan, which will cost you an arm and a leg for a small portion. Or you can get the next best from Australia and US. Although the A4/5 in Japan is considered the best cuts, but I would recommend getting a less fatty cut, like M4/5 if you are using Australia. Why you asked? because you would be struggling with the dripping fats as a result.

Gyutan (Cow Tongue)

Cow tongue

Gyutan is grilled sliced beef tongue and the Japanese word gyutan is a combination of the Japanese word for cow (gyu) and the English word tongue (tan). Gyutan-yaki (grilled beef tongue) is said to have been born in Sendai after World War II. This is an acquired taste – you can grill this with salt and lemon or in a teriyaki sauce. The texture is chewy if overdone, so be careful of the speed.

The BBQ Grill

Korean BBQ Grill

The most important thing you’ll need for Korean BBQ is a grill or hot plate. A Korean BBQ grill is specifically designed to let the fat safely run off without flaring up so that you can cook indoors, and also not let any thinly sliced or tiny pieces of meat fall through. Ironically the Japanese brand Iwatani is the most popular. And they are also the biggest manufacturer of the butane gas stove and butane fuel cans that accompanies the grill.

The Marinades

Gyutan with Teiryaki

You can grill gluten with a simple dash of salt or lemon, or which teriyaki.

Pork Jowl with Teriyaki Sauce

Pork jowl is chewy, juicy, and perfectly marbled. It doesn’t flare up on the grill up as much as pork belly because the fat is more marbled throughout the meat.

Pork Jowl with Sesame Oil and Salt

The best flavours for pork jowl is actually with salt and sesame oil.

Mushrooms and Sweet Peppers

Mushrooms are great accompaniment for Korean BBQ.

BBQ in motion

Watch for the Milliard effect, it is just a thin line difference from deliciousness and burnt.

Special Japanese eggs

These were special Japanese eggs that can be eaten raw.

Beautiful eggs

Just look at the egg yolk, absolutely beautiful. And when you crack the egg, you can feel that it was much thicker than the normal Singaporean eggs.

Korean barbecue is all about friends and family coming together for a long, lingering, casual meal. It usually involves a grill set into the table. Guests cook their own meats and veggies and roll ’em up with lettuce, radishes, or other wraps, dip them in various sauces, and eat them alongside an array of savory sides like kimchi or pickled vegetables. There’s no wrong way to do Korean barbecue, which is one reason we love it so much—every bite you put together can be different, and every wrap is your own. At a Korean barbecue table, you’re the chef.

Date Cooked : Apr 2021

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