How to Do Korean Barbecue!
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Date: 2020-05-20
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Comments and reviews: 10
Matthew
Hey everyone! It's Matthew Kang, host of this show. This is my first video debut on Eater so I hope you can be understanding and patient as I get a hang of doing this! I love Korean barbecue so much that I wanted to do this show. I grew up in Los Angeles and have been eating Korean barbecue since I was born (like literally, at places like The Corner Place, which is still around. I picked up a passion for it when I went to college at USC, which is around the time that the AYCE trend started. Anyway, we wanted to start the series with a bit of a primer on Korean BBQ, the basics, the 101. Through the rest of the series, we're going to grill up some really cool stuff, so stay tuned! Also, I should elaborate a bit on the Korean barbecue is a new thing statement. I guess it might've been clearer to say, a relatively new thing in the context of Korean cuisine as a whole, which goes back thousands of years (at least we Koreans like to think kimchi is a thousand year old tradition. As a country, Korea didn't have access to loads of meat, especially beef, until the 20th century. My grandparents, who were born in what is now North Korea in the early 1900s, didn't eat a ton of tabletop barbecue at home. So to specify, Korean BBQ as a widespread dining format, is a relatively new phenomenon.
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Hey everyone! It's Matthew Kang, host of this show. This is my first video debut on Eater so I hope you can be understanding and patient as I get a hang of doing this! I love Korean barbecue so much that I wanted to do this show. I grew up in Los Angeles and have been eating Korean barbecue since I was born (like literally, at places like The Corner Place, which is still around. I picked up a passion for it when I went to college at USC, which is around the time that the AYCE trend started. Anyway, we wanted to start the series with a bit of a primer on Korean BBQ, the basics, the 101. Through the rest of the series, we're going to grill up some really cool stuff, so stay tuned! Also, I should elaborate a bit on the Korean barbecue is a new thing statement. I guess it might've been clearer to say, a relatively new thing in the context of Korean cuisine as a whole, which goes back thousands of years (at least we Koreans like to think kimchi is a thousand year old tradition. As a country, Korea didn't have access to loads of meat, especially beef, until the 20th century. My grandparents, who were born in what is now North Korea in the early 1900s, didn't eat a ton of tabletop barbecue at home. So to specify, Korean BBQ as a widespread dining format, is a relatively new phenomenon.
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thePowerPlant
How much vetting did you guys at Eater do on the history of Korean BBQ? I think it stems from some time before Koreans made the mass migration to The United States of America in the 1970s. The Japanese also have something very similar to this cooking method they call Korean BBQ. Horumonyaki or grilled offal, is very much en vogue in Japan and is said to have developed post-Korean War when there were a great many Koreans migrating into Japan who were forced to eat guts in order to survive. I am not 100 percent sure either so maybe both are correct.
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How much vetting did you guys at Eater do on the history of Korean BBQ? I think it stems from some time before Koreans made the mass migration to The United States of America in the 1970s. The Japanese also have something very similar to this cooking method they call Korean BBQ. Horumonyaki or grilled offal, is very much en vogue in Japan and is said to have developed post-Korean War when there were a great many Koreans migrating into Japan who were forced to eat guts in order to survive. I am not 100 percent sure either so maybe both are correct.
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Hannah
I live in Korea right now and this makes me want to go there right now! Or I guess I could walk around the corner. LOL. I hope you get to highlight some more different kinds of Korean cuisine outside of Korean BBQ. I didn't realize how much more fun things there were to eat until I moved here! Great video BTW!
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I live in Korea right now and this makes me want to go there right now! Or I guess I could walk around the corner. LOL. I hope you get to highlight some more different kinds of Korean cuisine outside of Korean BBQ. I didn't realize how much more fun things there were to eat until I moved here! Great video BTW!
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HelloMyNamelsBanana
korean bbq is NOT a new thing. Bulgogi has been around since Goguryeo which is around 37BC-668AD which is MORE THAN a thousand years ago. The type of charcoal bbq we eat today has been recorded more than 200 years ago in Korean history. Korean bbq is DEFINITELY NOT new. lol
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korean bbq is NOT a new thing. Bulgogi has been around since Goguryeo which is around 37BC-668AD which is MORE THAN a thousand years ago. The type of charcoal bbq we eat today has been recorded more than 200 years ago in Korean history. Korean bbq is DEFINITELY NOT new. lol
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Bandare
In both Korean BBQ, I think you're missing to mention a vital ingredient of the BBQ in korea and that's the variety of different leaves that really add to the flavour of making a wrap, especially the perilla leaf or soy leaf. Super distinctive and really makes a BBQ in S. Korea.
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In both Korean BBQ, I think you're missing to mention a vital ingredient of the BBQ in korea and that's the variety of different leaves that really add to the flavour of making a wrap, especially the perilla leaf or soy leaf. Super distinctive and really makes a BBQ in S. Korea.
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mx5hong
And don't forget to put the kimchi on the grill. Not the water kimchi or the others but the napa cabbage kimchi. For that kinda grill, I lay it on the edge b/c that grill is too hot. The kimchi takes on a caramelized flavor that takes it to another level.
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And don't forget to put the kimchi on the grill. Not the water kimchi or the others but the napa cabbage kimchi. For that kinda grill, I lay it on the edge b/c that grill is too hot. The kimchi takes on a caramelized flavor that takes it to another level.
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わるいJayBee
Love that KOREAN FLAVOR of SWEET, TANGY, SLIGHTLY SPICY, AND SESAME! And something about Korean food that its slightly under salted, and a little bitter, that makes ME wanna come back for another bite, like im always looking for that taste
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Love that KOREAN FLAVOR of SWEET, TANGY, SLIGHTLY SPICY, AND SESAME! And something about Korean food that its slightly under salted, and a little bitter, that makes ME wanna come back for another bite, like im always looking for that taste
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Sailorperson
Why are y'all so retarded? The statement had NOTHING to do with its creation. He's referring to America and how although these places existed for decades, they were never as popular as they are today.
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Why are y'all so retarded? The statement had NOTHING to do with its creation. He's referring to America and how although these places existed for decades, they were never as popular as they are today.
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seoulstice85
At least he went to a non-ayce spot. I'd have gone to Park's for better quality, but the sootbool gives it that nice flavor and smokes up your clothes so you can appreciate it on your drive home.
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At least he went to a non-ayce spot. I'd have gone to Park's for better quality, but the sootbool gives it that nice flavor and smokes up your clothes so you can appreciate it on your drive home.
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Li
Not bad for an Eater video. Honestly just do your thing if you're educating, but if you have a passion for this food then let go and have fun: . All we want to see is you having fun.
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Not bad for an Eater video. Honestly just do your thing if you're educating, but if you have a passion for this food then let go and have fun: . All we want to see is you having fun.
reply
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