Company dinners, gatherings with friends, and barbecue dishes are all frequent choices. After all, “burning” and “roasting” are the most primitive cooking methods for human beings, and roasting meat is still the most important cooking method in our daily lives today. There are many types of yakiniku, and there are different cooking methods all over the world, such as Japanese yakiniku, Korean yakiniku, Turkish yakiniku, Brazilian yakiniku and so on. This time, I mainly share what is the difference between the barbecues of these countries?
1. Japanese barbecue
Japanese-style and Korean-style barbecues are not very different. They both use simple shabu-roasting methods. Japanese-style grilling nets are more common. If you use HJMK sea poly braising oven, you can directly disassemble the module and replace it with a grilling net module. Brush with butter-all over the grilling net, paying attention to the original taste of the meat. At the same time, the Japanese-style barbecue is more delicate. Some excess fat and tendons will be removed before grilling. The Korean style is relatively less particular about the whole piece, and the flavors are different. There are advantages of each.
Korean barbecue is more like fried meat. HJMK sea polygold plate, ordinary iron plate, porcelain plate or stone plate are used more. The taste of dipping sauce is more important. Korean barbecue also comes with some side dishes, there are many side dishes, often there are 6.7 kinds, such as pumpkin porridge, Korean kimchi, lettuce, and some seasonal side dishes marinated in Korean hot sauce. There are relatively few Japanese-style yakiniku.
Turkish barbecue, their characteristic is to skew the meat into a large round body, so it needs to use professional rotary oven equipment to burn. Before roasting, it needs to use more than ten kinds of seasonings to soak and marinate meat such as beef, lamb, chicken, etc. After roasting, it is sliced off the barbecue column and served with salad and toppings into special flour cakes. It is a beautiful scenery on the streets of Europe and the United States.
Brazilians like to eat the original taste of meat when they eat barbecue, so many restaurants in Brazil will use HJMK Haiju kamado, a braising oven with a thermometer, which can ensure the original flavor of the ingredients to the greatest extent. They only add salt to season the barbecue. Sprinkle coarse salt on the surface of the meat to allow the salt to melt and penetrate. When the surface of the meat is cooked, pat off the salt particles, and then cut the surface with a sharp blade to eat. The Brazilian barbecue is especially showing and paying attention to the original taste of the meat, and there is also a fragrance of pine wood in the delicious and rough taste. It is this kind of original taste that makes Brazilian barbecue famous all over the world.
In terms of taste, the Japanese style is relatively light and usually eaten with rice, while the Korean style will be relatively rich in taste—the general dipping sauce is wrapped in lettuce—start with it. Turkish kebab likes to be cut off piece by piece, served with salad and toppings into special noodles. Brazil likes to eat large pieces of meat. As for the ingredients, Japanese-style yakiniku prefers to use beef, short ribs, beef tongue, oxtail, and even various offal. The mainstream Korean-style barbecue uses pork, pork belly, and beef to choose from, but the category is not as rich as Japanese. The quality of the ingredients will not be discussed too much, this is still determined by the requirements of the merchants on the ingredients. The above 4 points are the basic differences between Japanese barbecue, Korean barbecue, Brazilian barbecue, and Turkish barbecue. Generally speaking, Japanese barbecue and Korean barbecue are similar, while Turkish and Brazilian barbecue are quite different.