Barbecue is common in Australia. It is not uncommon in other countries. But other cultures and traditions can mean something quite different by the same word, or simply do something different with their meals. Korean BBQ is quite different to Australian Barbeque, even if some of the meats are the same.
Korean Barbecue Sydney
Korean BBQ, or Gogigu, will roast meats on the table where the diners are seated. These tables often have the gas or charcoal grills built in, though sometimes this is done with a portable stove. The diners themselves often cook the meats themselves, eating it straight off the grill.
The meats at a Korean BBQ is usually sliced very thin, and sometimes pre-marinated. This thin cut meat cooks quite quickly, and rapidly cools. It can be eaten almost the moment it is cooked. Common Korean BBQ meats include Beef, Chicken and Pork, with a great deal of variation achieved through different cuts and types of marinade. Pork belly and beef rib are particularity popular. The BBQ always comes with side dishes that include vegetables, radish, beans, lettuce, sprouts and peppers.
Like Korean BBQ a Korean buffet has a lot of familiar foods prepared in a slightly different way. Australians tend to be familiar with many Asian foods, so Honey Chicken, Sweet and Sour Pork, Prawns, various Rices and Beef Ribs are welcome sites at any buffet. But Gimbap, which is the Korean variation on Sushi, Pork Belly, and a few other items will also seem familiar. At the same time Seafood pancakes (actually more like an omelette) and octopus are not too dissimilar from what the locals have already tried. Even Seaweed Soup and Cold Jelly Fish Salad managed to be unique without asking the diner to be too adventurous.
