Korean barbecue restaurants provide distinctive dining experience. You can pick your own marinated and non-marinated cuts of beef, chicken, pork or pork. While you're waiting for the built-in grills to get hot and cook, you can take a bite or two from the small bowls filled with side dishes, called banchan. Once the meat is cooked then wrap lettuce around it, and then add a few banchan. If you're patient, you'll master the art of "grill wrap, grill, and repeat!"

 

The moment you're introduced to the delicious taste of perfectly-grilled thinly-sliced steak that's wrapped beautifully in a piece of lettuce, then you'll be able to understand why people love it and want it. It becomes clear that there are long lines at Korean BBQ Los Angeles eateries. How can one resist an offer that offers unlimited grilled, delicious meat? It's a fantastic opportunity to enjoy a day with family or friends or as a dessert!

 

Here are some fantastic and helpful suggestions for anyone new to K-BBQ.

Make sure you replenish your banchan!

 

Before your choice of meat arrives at your table, you will be greeted by a wide array of bowls of banchan. These sides are crucial to your K-BBQ meal because they add a variety of flavors and textures to every bite. If you need an additional (or even more) serving of Kimchi (fermented veggies and spices), kkadugi (cubed radish kimchi) or sukjunamul (marinated mung bean sprouts) and Gamja jorim (glazed potatoes), japchae (stir-fried glass noodles) or whatever other you'd like to serve as a side dish, all you have to do is ask the server.

 

Make Kimchi by grilling it!

 

While we're familiar with eating kimchi in a simple way grilling it can add an element of smoke to the dish. It would be recommended to cook it in indirect heat by grilling it on the sides in a place where the temperature isn't too high. The spicy, fermented vegetables will improve the taste of your meat and become more tender.

 

Create a delicious dish!

 

Although we can eat steak that are on the pinkish side, the meats served in Korean barbecues are advised to be cooked correctly. How can you avoid cooking it too long or undercooking it? You can tell that meat is cooked to flip by the appearance of tiny beads of sweat forming on top.

 

Grilled meat first, then the meat marinated!

 

Some of the flavors in marinated meats like gochujang (red chilli paste) will adhere to the grill. This is something you should avoid if your non-marinated meat doesn't need to be cooked using any marinated bits.

 

5 You can switch the grills

 

If you wish to grill pork that is not marinated after having grilled marinated meat it is possible to switch the grill to make sure that the flavor doesn't be transferred onto the meat. It is also possible to ask them to alter the grill in case there are too many charred bits and pieces stuck on the grill.

 

Don't over-pack the grill!

 

Most of the time, the grills built into best Korean BBQ Los Angeles restaurants are rather small. There's only enough room to fit a couple of pieces. Be careful not to over-pack the grill and overlap your meat of choice to ensure it cooks evenly.

Be careful not to overfill your lettuce.

 

When you wrap your cooked food and banchan in lettuce, you can dip them in Korean sauces like spicy ssamjang. It's an Korean sauce made with sesame oil and doenjang. Since these wraps of lettuce are able to be consumed as a single bite, it's recommended not to stuff your lettuce with meat or banchan.