3 things to consider when you cook meat Korean BBQ Style


3 Things to Consider When You Cook Meat Korean BBQ-style

Meat lovers surely do enjoy partaking in Korean BBQ feasts, and they can’t be blamed for it given the amount of pork bellies and beef ribs that are involved in the process. But that doesn’t automatically mean that we all know everything that there is when it comes to cooking meat the Korean BBQ way. For today’s article we have compiled three things that everyone should pay attention to when grilling meat in a typical Korean BBQ feast. Aren’t we all for saving time and making sure that our Korean BBQ meats taste so fantastically awesome?

1. Consider the cut



Traditional Korean cuts are served in thicker chunks and will take longer time to cook. On the other hand, LA-style cuts are usually thinly sliced. It is always recommended that you start cooking the thinly sliced meats, particularly bulgogi, because they obviously cook faster. Also, good cuts make up for best-tasting meat. For example, an outstanding cut of beef is the secret to having a savoury serving of bulgogi. If you don’t have the budget to purchase premium cuts of meat, then just look for marbled beef or those that have high visibility white flecks of fat to have more tender pieces of meat.

2. Consider the marinade



If you prepare your marinade well and you marinate your BBQ meats properly, then expect a tremendous heap of praise from your Korean BBQ feast peers. Typical ingredients for a Korean BBQ marinade are soy sauce, water, onions, garlic, and sugar. But of course you can experiment and do your own secret marinades to impress your loved ones’ foodie hearts. The length of time to marinate the meat depends on how thick the meat is. Three to four hours is enough for meats that are 4-5 mm thick. Any cut of meat that is thicker than 5 mm will usually take 6 hours or more (sometimes, even overnight). Thinly sliced meats that must be marinated overnight would often require a marinade that has equal parts soy sauce and water.

3. Consider the smoke



Korean BBQ is definitely a fun communal experience, but smoke coming from the BBQ grill can be bothersome for many. Although a lot of people believe that grilling over charcoal produces the best-tasting meats, too much inhalation of charcoal smoke can lead to carbon monoxide poisoning. Fortunately, there are hot plates with portable gas stoves that are available that will make your Korean BBQ feasts still fun but without the smoke.

Do you have other tips to share to everyone when cooking meat the Korean BBQ way? Post them as comments below. Don’t forget to check out Korean BBQ Online today, your best source of top-quality Korean BBQ meats and equipment in Sydney!

Wagyu marbling score explained

wagyu marbling score

Wagyu marbling score explained

Wagyu steak lovers must have encountered the words marbling and marbling scores before. But what exactly are they?

Marbling refers to the white flecks of fat that you can see on a rib eye, for example, and marbling scores are determined based the distribution and amount of these intramuscular fats on the meat cut. These scores then form the basis of the quality grades of meats. Meats with high marbling scores tend to be more flavorful, juicier, and have a more superior texture compared with those that have lower scores, so make sure you keep an eye on meats with very visible marbling. On average, high-quality kinds of wagyu beef have around 20-25% of marbling. Don’t worry if you are health-conscious because marbled fats generally lower the bad kind of cholesterol (LDL) in our bodies, so we encourage you to go ahead and indulge in that wagyu steak once in a while!

Typical marbling scores range from a low score of 4 to a very high score of 12. Only the wagyu beef from Japan has managed to achieve a 12 so far, which explains why it is one of the most highly sought-after beef cuts in the world. Note though that the quality of a lot of Australian wagyu beef fares somewhere between 9 and 10, so the quality of our meet is also way up there. The visibility of the marbled fat is also evaluated based on the following criteria: abundant, moderate, modest, small, slight traces and practically devoid.

The herd of cattle that produce the best wagyu beef and achieve almost consistently high marbling scores undergo a thorough and detailed rearing process. A lot of these cattle, particularly those in Japan, are raised in enclosed barns that limit their physical activity (which explains the accumulation of marbled fat) and also prevent them from being exposed to grazing dangers. These cattle also have strict diet regimens that change and are adapted to the stage of growth that they are in. For optimal results, these cattle are sometimes given regular massages to evenly distribute their subcutaneous fats.

Now that you’re much better informed about marbling, it’s now time to order the best wagyu beef that you can possibly have here in Sydney. Get our top-quality wagyu beef to your doorstep! It only takes a few clicks on your end and we at Korean BBQ Online will take care of the rest.