How to Properly Eat Korean BBQ | Cuisine Code | NowThis

You're in charge of cooking at a Korean barbecue restaurant. In Korea, the barbecue restaurants won't be the same as what you might find in Texas or Missouri. There will be no baby back ribs, no barbecue pork sandwiches topped with coleslaw. Instead, you are the pit master at a Korean barbecue restaurant and cook thin strips of meat yourself right at the table. Which is why you don't want to be unprepared when you sit in front of that grill. Here's how you do barbecue, Korean style. Don't burn your meat. This might sound obvious, but it's even more important than you think. It's considered disrespectful to let your meat overcook. Just because the server put your meat on the barbecue for you at the beginning doesn't necessarily mean they are responsible for watching it. The best part of Korean barbecue is doing it yourself. So pay attention. If you really want to look like a barbecue master, ask for a clean grill between meats. No knives allowed. In Korea, they use scissors to cut everything, even meat. It's great for portioning the right amount of meat for everyone because everything is served family style. So make sure your spoon or chopsticks are completely clean before digging into sharing bowls. You don't have to use chopsticks to eat your rice. Feel free to use your spoon. Just keep the bowl on the table. The apps are free. Before you even order, your server will bring you small plates called banchan. Don't be caught off guard. It comes with your meal for free. There will be different types of kimchi, seasoned sprouts, daikon radish, and potato salad. Every restaurant serves something a little different. It will taste great with your meal, but feel free to munch beforehand and ask for the free refills. Eat your lettuce wrap all in one bite. That bowl of lettuce on your table isn't a salad. It's called ssam and goes great with your meat. Take a leaf, break it in half so it's the size of your palm. One piece of meat goes on top. You can layer it with grilled garlic, seasoned scallion, and ssamjang sauce, which is the brown sauce. It's a fermented bean paste and chili. Wrap it up into a ball and pop it in your mouth. Don't put your banchan in your wrap. The small plates are for enjoying on their own. Remember, this isn't a burrito. Meat is just one dish. Make sure to order entrees like stews, noodles, and rice dishes. Unfortunately, they aren't complimentary like the banchan is. They will come about halfway into your barbecue experience or everything will come at once because different courses aren't really a thing in Korea. Don't forget the alcohol. Make sure to order beer, soju, makgeolli, or all three. It's also rude to refuse alcohol, even if you're not up for it. You could always pretend to drink it. Oh, and remember to never serve yourself an alcoholic drink. Usually, the oldest at the table pours everyone else's drinks. If you're feeling super full after Korean barbecue, that means you've done it right. As long as you follow these tips, you should be ready to gather your friends to feast on Korean barbecue and sip some soju.