What’s the Difference? In the broadest of terms, Korean barbecue is marinated meat cooked on a tabletop grill. Beef rules, especially bulgogi and galbi, with pork not far behind. Banchan (see page 70) offers some punchy, pickled, and fermented balance to all the meat that’s about to hit your palate; it’s okay to ask for a refill. The dipping sauce game stays relatively simple, lest we override those marinades. Maybe some thick and spicy ssamjang, but always sesame oil piqued with salt, a simple yet bonkers-delicious combo that belongs in everyone’s home condiment rotation.
In Seattle, barbecue platters often come with a puzzling green salad—the cost-efficient alternative to Korea’s platters of leafy
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