So, the continuation of the Korean theme. Since the trip was exclusively working, the schedule was appropriate. To work, to have dinner, to a bar, to sleep… And so for three weeks. Accordingly, we managed to get acquainted with the local cuisine. In first place in the list of Korean cuisine is the Korean grill or, in fashion, barbecue. The idea is pretty simple. You come to an eatery, where coals are placed in the center of the table under the grill grate and you order meat from the list that you like. All sorts of kimchi and other salads are free of charge and empty plates are replenished as they are empty.
With meat, in fact, not everything is so simple. In principle, the choice consists of pork and beef, but you can always order some kind of offal or skin in a foolish way. Since this is the case in Korean ebony, the menu is present only in Korean (in the picture on the right). In principle, everything at the top of the list is safe, although Koreans really appreciate pork skin so that you can get caught. The owner of the establishment, if not an asshole, will make it clear with gestures that those who come in large numbers may not like it, but if you really want to, then do not be shy and be your own enemy. I tried the skin myself … rubbish.
It is not at all trivial to choose if you please, a grill restaurant. At first glance, a glamorous place is not necessarily the best. First of all, due to the fact that in Korea it is customary to sit on the floor, which is not even very convenient if you want to fray and pour a couple of beers at dinner. From my own experience, I can say that you need to follow the crowd and close your eyes to the surroundings. In the picture above – the best grill in the glorious city of Icheon – unsanitary conditions, greasy walls, and loud visitors, but the grill is licking your fingers.
Beer, in Korea, is not even bad, but you need to order by name. So learning words like “Cas” or “Hite” is very useful. Ordering meat is also best just by going to the menu board and pointing at a few items, like me 1, 2, and 4. The owner of the restaurant, most often, wants to turn the meat on the grill himself, but when he sees that this procedure is rushing to visitors, he leaves them at ease. It is customary to wrap the meat in lettuce leaves with sauce and something from kimchi (pickled vegetables) – very tasty.
Finally, it must be said that a Korean grill is not a cheap pleasure, at least by Korean standards. All the same, eat a lot of meat all evening. Koreans themselves go to the grill on average once a month, which is very little, considering that in Asian cultures it is customary to eat at restaurants much more often than in European ones.
A more affordable meal for the average Korean would be bulgogi, which is basically a marinated beef roast with various vegetables and sometimes noodles. Bulgogi is most often served raw, placed on a gas burner, and cooked right in front of the visitor. Vegetables and meat are neatly stacked, which gives the dish additional aesthetic value.
Bulgogi composition may vary. The only main ingredient is marinated beef. Popular vegetables in bulgogi are mushrooms and onions. All this is seasoned with a sauce based on soy and sesame seeds. The only unpleasant moment is that the classic bulgogi can only be ordered in the company of more than two people. Some restaurants, however, offer a plate of already-cooked bulgogi, but the effect will not be the same.
Now let’s move on to exotic dishes. I will say right away – I have not eaten dogs and Koreans are very offended when you ask them where you can taste such a curiosity. Dog meat, in short, is a socially “forbidden fruit” in Korea. But even without it, there is something to taste. For example, a live octopus.
