Korean BBQ vs. Japanese Yakiniku
Almost all of us now know a thing or two about Korean BBQ. But what about yakiniku, which a lot of people regard to as the Japanese version of Korean BBQ and is usually categorized as a part of Korean cuisine? You might be slightly surprised on how closely interrelated Korean BBQ and Japanese yakiniku actually are.
First, a bit of a background: Yakiniku, which means “grilled meat” in English, are generally grilled meat dishes in Japanese cuisine. The modern meaning of this word bears some similarity to what people think of what Korean BBQ is: the grilling of portioned meat cuts and vegetables using charcoal or electric grill. The appeal of yakiniku reached Japan during the 20th century and experienced persistent growth even during the Second World War. The contemporary approach of a lot of yakiniku restaurants have also been influenced by the preparation and cooking styles of most Korean restaurants that are based in Osaka and Tokyo, which had been around since the 1940s. It has also been known that yakiniku’s bulgogi variant has been developed by Korean chefs so that the Korean food market will also appeal to the Japanese. This further reinforces the fact that the common cooking techniques in yakiniku were significantly influenced by the typical fares in Korean cuisine, particularly galbi and bulgogi.
Our comparative list below will give you an idea on the similarities and slight differences between Korean BBQ and yakiniku:
A typical Korean BBQ meal usually has more variety of side dishes than a typical yakiniku. Sides during a yakiniku will usually just be raw vegetables that are served on the side of the uncooked cuts of meat, whereas Korean BBQ banchans can be kimchi, candied lotus, noodles, and dried squid, among others.
In a Korean BBQ restaurant, you’ll usually be served with marinated meat that’s ready for grilling. Sometimes, the meat cuts that will be served to you are already cooked. It is also not uncommon for the servers to cut the meat for you using scissors and to actually grill them right in front of you. Meats on yakiniku restaurants, on the other hand, are generally not marinated when served. Instead, the cut pieces of meat are neatly served on a plate together with some raw vegetables. Dipping sauces like ginger, soy sauce, and ginger are also served on the side for you to dip your meat in so that it will have more flavour.
3. Manner of eating
Most Korean BBQ meats are wrapped in lettuce leaves together with kimchi, garlic clove, and chili paste and then eaten like a burrito. This method of eating is a bit sloppy but is still considered a part of the overall authentic Korean BBQ experience. In a yakiniku, however, grilled meats are first dipped into various dipping sauces and then eaten using chopsticks. This is the neater version of eating BBQ!
Are there other notable similarities and differences between Korean BBQ and yakiniku that we missed out on this article? Feel free to share them all below. And as always, Korean BBQ Online is ready to provide you with all of your Korean BBQ needs. Check out our menu today and experience getting your orders delivered straight to your doorstep.