Japanese BBQ vs Korean BBQ
Japanese barbecue and Korean barbecue are flavorful and delicious, but they are not the same. If you’re trying to create an authentic cultural experience at home, there are a few differences you should be aware of.
When you’re in the mood for flavorful Asian food, you can’t go wrong with Japanese BBQ or Korean BBQ, but while the two cooking styles are very similar, the differences are just as stark.
Japanese BBQ and Korean BBQ produce grilled meats that can be cooked using a charcoal grill, gas grill, or electric, and both often (but not always) feature beef as the main protein source. From there, the two foods differ significantly.
From preparation to serving, each provides a unique experience for diners. Key differences are important if your goal is to make authentic food at home.
Japanese BBQ
First of all, you should know there are different types of Japanese BBQ and Korean BBQ.
The three most popular types of Japanese BBQ are teppanyaki, hibachi, and yakiniku.
Teppanyaki is food cooked on a large iron plate heated with propane. The flat surface used for Japanese teppanyaki makes it easy for the chef to cut, turn and move the food as it cooks. Many hibachi restaurants in the US, where Japanese dishes are cooked in front of diners by expert chefs, are actually teppanyaki.
Yakiniku is believed to be inspired by Korean BBQ. In this style, small pieces of meat are cooked over a charcoal grill. In Japanese yakiniku restaurants, the grill is sunk onto the dining table.
Hibachi is similar to teppanyaki but the table grill is smaller and has a grill plate rather than a flat surface. This small cast iron barbecue is usually placed in the center of the table so that everyone can eat and eat together but it is a portable stove.
Korean BBQ
The two most popular types of Korean BBQ are galbi and bulgogi. Both use the built-in table grill and thinly sliced beef.
Galbi focuses on grilling boneless beef short ribs while bulgogi is used to cook beef tenderloin and beef sirloin. Bulgogi is more popular in US Korean BBQ restaurants. The main difference between the two types of Korean BBQ is the marinade used.
Korean and Japanese BBQ mostly use beef, but chicken and pork can also be used. When chicken is put into Japanese BBQ it is usually served on a skewer.
While beef is the most common type of meat for Korean and Japanese BBQ, the taste of beef is very different and it has to do with the different ways of cooking the meat.
In Korean BBQ, the meat is marinated for a long time before cooking to ensure it has lots of flavor.
Japanese cuisine focuses on using high-quality meat and then dipping the meat in the sauce after cooking. The Japanese take great pride in the quality and natural taste of their wagyu beef which is a popular choice for Japanese BBQ.
Dipping sauces for Japanese meat can include a variety of seasonings including soy sauce, mirin or garlic. Try preparing Yakisoba Sauce – only 6 ingredients!
Korean BBQ doesn’t focus too much on the quality of the cuts of meat and also includes more pork and pork ribs in their dishes and don’t forget to visit our site for more interesting information by click here