How Korean BBQs Clean Their Grills

How Korean BBQs Clean Their Grills

Trying to figure out what you want for dinner is not too hard, depending on where you live. Restaurants from originally from different countries have been made available in almost every big city. Korean food, in particular, is a fan favorite. Food from Korea consists of mouth-watering delicacies that will make you want more. Kimchi, Bulgogi, Hoeddeok, Ddukbokki, not excluding samgyeospal, are famous Korean foods, just to mention a few. Kimchi is a meal consisting of fermented vegetables that can be served hot or cold. If you are not a purist kimchi eater, you can have some bibimpap or mixed rice.

A restaurant serving Korean food gets just as busy as any normal restaurant. Skilled personnel actively crew their stations, making the recipes for the food. Out of all the fascinating ways the food is made, stir-fry takes the lead. Basically, it is a mixture of rib-eye steaks tossed in sauce and other Asian sourced ingredients. The tossing is done in a huge bowl-shaped pot over a huge flame. It is a surreal experience watching it being made by the cook. Pay a visit to your favorite Korean place and see for yourself.

This tradition of grilling meat can

Going to a Korean BBQ restaurant for the first time is an exhilarating experience. Compared to a regular restaurant, a Korean one provides a unique dining experience. This uniqueness is attributed to the fact that there is a grill at the center of each table. Grilling the food is a DIY situation. Newbies may be shocked by this since you wouldn’t expect to go to a restaurant to cook yourself. Some exceptions to this in a Korean BBQ restaurant is when a chef has a centralized open grill where customers can order from.

This tradition of grilling meat can be traced back to the eighteenth century in Korea. Koreans would have bulgogi and alcohol on social occasions according to their culture. Bulgogi is the meat of choice while grilling as it consists of thin-sliced marinated sirloin and tenderloin beef. While roasting it, it is served with vegetables called ssam and a generous amount of kimchi. As hard as grilling meat yourself may sound, it can be rounded up to four easy steps.

Vegetables cook quickly compared to meat,

To start, you have to choose the type of meat you want to grill. You can get recommendations from the staff if at all you are a beginner. Once you have your marinated meat, gently place it on the centralized grill and cook it to your liking. Turn it over with the tongs provided for you until the meat it is ready. Next, get the vegetables and kimchi on the grill, spacing them out to allow quick heat distribution.

Vegetables cook quickly compared to meat, so even a few seconds should be enough. The final step in Korean BBQ is the serving of the food. Wrap the meat in the ssam vegetables and sprinkle some sauce on it. Have it with a side dish and enjoy an effortless, delicious meal.

How Korean BBQs Clean Their Grills

Since Korean restaurants are of a unique nature, questions on how they are run have to pop up. How they keep the portable grills running on each table is a common question. Most restaurants use charcoal grills, while others use smokeless, more modern grills. The consistent use of charcoal is because of the increase in taste the smoky grill provides. They use wood charcoal made from Korean oak that has been heated to remove water and vapor elements. As a result, it burns cleanly and purely with a satisfying aroma. It is an age-long tradition that is not going to be given up soon.

How the grills are cleaned and how general hygiene is maintained in a Korean BBQ restaurant. A high-standing BBQ restaurant has to have more than enough grills as they are replaced as soon as a new customer is seated. Wired grills are harder to clean as burnt remnants get stuck on the edges faster. These are soaked in lemon water, and garlic then washed normally with a sponge. Non-wired ones are easier to clean with a sponge, water than placed on the drying rack. A well-run restaurant has more clean grills than the number of tables as reasons for replacement are spontaneous. General hygiene is maintained by constantly cleaning the dining area and kitchen workspaces.

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