Korean BBQ is from the Mongolian barbecue cuisine is said that the ancient Mongolian soldiers go out to war, and that the the dress light does not bring cooking utensils, grilled meat with a metal shield or helmet, so the shape of the copper coil used in Korean cuisine will andthe shield shape quite similarities between.
Another word for silent Sunburn, is Goguryeo inherent culture.
Today on becoming a Korean banquet of dishes,
and usually eat copperplate barbecue ingredients more pickled meat and seafood-based, with the light at the end of the copper plate surrounding depression cumulative outpouring of sauces and vegetables soup together roast food.
Mainly meat again beef, beef tenderloin, steak, beef tongue, sirloin, seafood, sashimi are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous, the cool and tender and delicious meat.
Have to cook the meat in the copperplate barbecue grilled sliced thin fine so pickled sauce to penetrate the meat, just slightly toasted can be eaten if the meat is thicker and less due tasty, also lost a coin the barbecue roast that ready-to-eat fun,
it is worth mentioning that the Korean people are used to, with side dishes edible, among which kinds of pickled kimchi majority.
The finest copper coil barbecue, charcoal barbecue. Generally only use a gas stove to bake.
In addition, the authentic way of eating, will meat with cabbage or basil leaves, then add the miso sauce or garlic wrap to eat.
The previous two classes eat meat when grilled half on the snow to cool to make the meat more tender
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