Different Types of Korean BBQ
Samgyeopsal (pork belly) - pork tripe is the most commonly eaten pork in South Korea. Its Korean name is samgyeopsal, which means that the fat layer is a delicious pork and a fat marble pork. Another common name for it is liempo, which is a complete Lechon kawali cut, cut into slices about 1 / 4 inch thick. These sliced strips ensure that each is cooked quickly and that the surface is heated with enough heat to burn the fat layer. This will leave you juicy and charcoal roasted meat, which makes people demand more and more.
Galbi (boneless beef/short ribs) - common in Korean restaurants, just like streaky pork. In Japanese, it is called Karubi and can be used in Yakiniku. However, Korean marinade is an ingredient that makes boneless beef or ribs delicious and distinctive. Usually pickled with garlic and classic soy sauce. However, the fruit in the marinade is sweet and flavorful and helps to make it tender. When you prepare the barbecue, you don't have to worry about whether there is no marinade, because you can buy it in the local chain store.
Bulgogi (sirloin beef strips) – well, if you're looking for the tenderest roast, you can look for beef from New Zealand, the US or Australia. The marinade is made of garlic, ginger, onion, sugar and soy sauce. Sesame oil is used to add more aroma and flavor to beef. You can also buy this marinade at the local chain store.
Dak Galbi (boneless chicken) - if you can change meat and marinate boneless or boneless chicken pieces with barbecue or galbi sauce. The best chicken nuggets to use should be chest cuts (sliced) or thighs (boned). You should make sure to marinate them with these seasonings. In addition, you can choose not to marinate the meat and let the guests immerse their meat into the sauce, which should be put aside.
Deungsim (ribeye or sirloin steak) - you can also add rib eye or sirloin steak to the grill. Rib eye may be the best choice because it gives you the best results - a piece of beef with the fat you want to grilling.
Usamgyeop (beef belly slices) – these two pieces of meat are similar to slices of bacon. The most interesting thing about these slices is that they are simple and require minimal cooking. But the most important thing is how to benefit from the butcher. Always make sure the cut is frozen as this will prevent the fat layer from melting.
When serving these meats, you should never forget the side. Each application should be accompanied by Korean fermented sauce (salted soybean sauce), hot sauce, salt and oil gochujang and other sauces. After cooking, you can sprinkle or dip some seasoning on the grilled meat. In addition, if you can find konggarhu or soy powder, it can also be great for seasoning barbecue meat. In addition, there are various vegetables, such as corn, leek, mushroom and asparagus, which can be grill with meat.
There are also side dishes, including lettuce, pickles, pickles, pickled cucumbers, pickled garlic slices, and other interesting options to eat with grilled.
