gladhands
Distinguished Member
- Joined
- May 5, 2010
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1. charcoal fired grills? if yes, better, if not, at least grate over gas. Cooking on an iron plate (or worse yet, not cooking it yourself) is least desirable, needless to say.
2. what cuts of meat are you choosing? For beef, choose something unmarinated, like boneless short rib (galbi sal), something like that, don't cook it death like Koreans do, and see if you like it. Forget the marinated meat and enjoy the flavor of the meat itself with basic seasoning, and as a ssam. Pork belly (samgyubsal) is also an obvious choice. Beef diaphragm and tongue are pretty good.
I fully agree with you on the unmarinated meats part. Since my wife (Korean) wife and I moved to Boston, we've stopped doing samgyubsal in restaurants because we can do it just as well, if not better at home, at a fraction of the price.