What's the difference between Japanese BBQ and Korean BBQ?

When comparing these two forms of BBQ, you need to compare several BBQ subcategories. First of all, it should be noted that there are two main categories of Korean BBQ, namely, galbi and bulgogi. Galbi is made up of beef ribs. Barbecue, on the other hand, consists of sirloin or lo. Before the grilling, slice the beef and marinate it. Korean barbecue is the most common kind of Korean barbecue, which is also popular in the western world.

On the other hand, Japanese barbecue also has its sub categories. These include Teppanyaki and Yakiniku. It is believed that Yakiniku originated in Korea because it is made as a Yakiniku to attract Japanese diners. Teppanyaki basically refers to grilled food on a Teppanyaki.

One thing to note about Korean is that compared with Japanese barbecue, it is more unique in quantity or side dishes. From Korean squid to dried squid to kimchi, there are many other interesting dishes to match. The side dish is called Banchan. On the other hand, Japanese barbecue includes selected raw vegetables, which are eaten together with grilled.

Korean barbecue relies on marinade to add flavor, while Japanese barbecue relies on sauce. Dipping sauce includes Relin, garlic and soy sauce, as well as other interesting ingredients.

Although beef is the most commonly used meat in the two barbecues, Korean barbecue is also dominated by chicken or pork. For Japanese barbecues, beef is the most common ingredient, but in some cases chicken is also used. In Japan, grilled chicken is called "yakitori".