Korean Barbecue in Korea
by Jeffrey Couch
The author's stunt double was not used in the
eating of this barbecue.
I traveled thousands of miles to South Korea to
find out Korean
"barbecue" proves the Theory of Evolution is flawed. To wit, man has either
smoked meat in essentially the same time-honored way he's always done it or
slowly, over time, enhanced the smoking process by utilizing innovation and
technology to perfect the art of barbecue.
However in some parts of the world, "barbecue" has taken a giant leap backwards
by being relegated to nothing more than grilling meat on a jazzed up Bunson
burner. Grilling is not related at all to the genus species of
barbecue we know in the
United States and other parts of the world. In other words, no wood, charcoal, wood chips,
or low and slow heat process is used to smoke the meat and no rub or sauce is
applied on or to the meat before, during, or after the smoking process.
In the interest of world peace, I propose we resolve this dilemma by setting up
some kind of training program to get real, great barbecue to the good people of Korea
and, for that matter, other countries around the world!
Actually,
this table-top grilling is what Koreans call Korean "barbecue". The Japanese cook meat
in a similar fashion as I experienced the same method of cooking meat when I
lived in Japan. Simply put, I
love Korean and Japanese food. In fact, this particular meal with colleagues from Asia, Europe, and
the States did not disappoint me as it was truly delicious. Thankfully, I didn't have to sing
afterwards!