How barbecue in South Korea compares to the American South

One surprisingly popular commodity that’s taking the South by storm as of late is Korean barbecue (occasionally affectionately called KBBQ).

Over the past school year, restaurants like Honey Pig or Iron Cage have enchanted many college students by putting some truly delicious meat in their mouths.

However, some have pointed out that despite its expertise with barbecues, the South cannot possibly make a food better than its inventors.

So I took it upon myself to put that theory to the test on my own trip to Korea.

When the main course was laid out before us, I was heartened by the variety of ingredients that were to be grilled as opposed to the usual token onions and perhaps the occasional mushrooms that would usually appear in American restaurants.

By grilling them together in that curved charcoal grill, it made for a medley of delicious flavors colliding together in a certain harmony.

Another particularly nice touch that you won’t see too often in the American/Southern KBBQ restaurants- our waiter was kind enough to slice up the onions and actually make sure they and the other vegetables grilled evenly.

Although some may enjoy having onions that have been completely charred on one side, I can appreciate the different tastes that can appear with a bit of care and effort.

Admittedly, there aren’t too many differences in how the meat is actually prepared. Perhaps there are different sauces used between restaurants and countries for distinctive tastes. Maybe the Korean meat appears a bit more brown in the light- a reflection of having had a longer or deeper bath in the special sauce that gives the KBBQ its flavor.

But upon taking my first bite of food, I know that Korea wins this race. No question. In the moment, my mouth is a very happy camper. There’s a very subtle tinge of charcoal but nothing as overwhelming as something American influenced, a mix of flavors not tasted in a long time from fresh new ingredients- and a sauce that’s out of this world- probably due to the immediate access to the ingredients required of a good, fresh sauce as opposed to the imported goods that America (and the South uses).

Yes, the South might come pretty close to replicating something great. But at the end of the day, it’s the little tricks and care that allow the creators of a cuisine to beat out its adapters. It’s what will allow a ravenous diner to empty a grill as opposed to leaving any dish untouched.