March 19, 2011 at 6:05 pm (Jumbled Jabbering)
The first night in Korea, Iain (Dave’s brother) and Anne (his partner) brought us out for a Korean BBQ. Again, as in most Korean restaurants, the tables are low and we sit on flat square cushions on the floor. You remove your shoes at the door, so the floors are squeaky clean. You are always served a wet towelette to start, and then lots and lots of accompaniements like kimchi, greens, garlic slices, mushrooms, and other.
Anne did all the work for us, and even with his sesame allergy, Dave was able to join in the feast as you have much control over the food. You decide on the cut, whether it’s marinated, and what you put on it. It put a smile on his face.
At the entrance, there is a refrigerated display of different meat cuts to choose from. After a bit of browning, you pick up the slab of meat with tongs and cut it into smaller, bite-sized pieces using scissors, a required utensil in all kitchens. After cooking, you can either eat it as is, or season it with salt, wrapped in a sesame or lettuce leaf, topped with kimchi, sprouts, garlic, or any other condiment you want.
Korean utensils are a pair of metal chopsticks and a long-handled soup spoon. The metal chopsticks take a little getting used to as they don’t have the grip that wooden ones have, but with a little practice (and thank god for the spoon), we managed very well.