Barbecue! The searing heat of open flames, the tantalizing sizzle of cooking meat, the rising smoke that tells you that piece of beef has been on the grill just a bit too long. Its iconic, its perfect for summer, itshappening in the middle of your table?
Wait, what?
These marinated scraps of short ribs and sirloin may be cooked on a charcoal grill, but that grills on your table and the meats managed with chopsticks. This cue isnt American, its Korean, and its causing quite a stir in cities all over the country. What started as a niche party dish in Korean districts and homes has grown into a gourmet trend, and even wine bars like Chicagoland’s Flight now serve some permutation of Korean-style BBQ.
The most popular form of Korean barbecue, known as gal bi or kalbi, consists of beef short ribsoften cut off the bone, but traditionally served on itprepared in a complex marinade for up to 2 days, then served raw to diners who cook it right there and eat it on the spot. Its a popular picnic dish in Korea, a fixture as regular as Italian food in Japan, and a grand social experience wherever you are. Friends soon jockey to see who can cook meat faster, the...
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