Korean Barbecue in Saigon

Korean people love enjoying barbecue on cool, rainy days. If you are interested in tasting the dish in a genuine Korean spirit, try it on a rainy afternoon of Saigon. Beef ribs are carefully and skillfully seasoned with onion, pineapple, minced kiwi, soy sauce, rice wine and some specific Korean spices before grilled.

Beef are cut into large thin slices and grilled on a fire basket. When beef get cooked, they are cut into smaller pieces. Koreans especially pay careful attention to the side dish which accompanies the main dish; usually the side dish is salads or soups. And Korean barbecue is also tastier when rolled in a large-piece vegetable and dipped in BBQ sauce. Many people have tried this dish and reviewed that Kumdo Restaurant on Hau Giang St., Tan Binh has the best Korean barbecue.

Korean barbecue is the perfect party meal because it’s festive, convivial, and guests can tailor their meal to their taste. Plus, it’s an easy menu for the cook: The marinades for the barbecued short ribs (kalbi) and chicken (dak gogi) come together quickly and are best done ahead so the meat can absorb the sweet-and-salty flavors. Most of the banchan (the vegetable side dishes) can also be made ahead— some have to be—and some are no-cook, so all that’s left to do on the day of the dinner is make rice and grill the kalbi and dak gogi, which takes minutes. A sociable, delicious way to explore Korean tastes and textures, this feast is sure to become one of your favorites. Finecooking
Korean barbecue refers to the Korean method of roasting beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables. Wiki
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