The difference between Japanese barbecue and Korean barbecue is: in terms of eating method, Japanese barbecue is mainly matched with rice, which is relatively light. The delicious meat is matched with white rice grains; Korean barbecue with lettuce, garlic slices, chili rings, etc. The meat is salty and spicy. It is wrapped with crisp lettuce. It is oily but not greasy.
In terms of meat selection, there are usually beef chops in the meat of Japanese barbecue. The best selling beef chops in a Japanese barbecue shop are usually beef chops; Korean style is mainly pure meat. Japanese barbecue is mainly beef, such as beef viscera, such as beef tongue, beef intestines, etc. The high-end will also provide fish and seafood ingredients, such as scallops, green mouth and prawns; There are Korean barbecue, pork, beef and chicken, and there are no special requirements for meat selection.
In terms of meat cooking, Japanese barbecue has high requirements for meat, while Korean meat will be slightly pickled, but it mainly reflects the freshness of meat. Barbecue is generally dipped in salt.
From the perspective of barbecue equipment and utensils, Japanese barbecue is basically mesh or cast iron lath, Korean barbecue is close to frying meat, and most of the utensils used are stone plate, iron plate, pot cover, porcelain plate, etc.