The difference between Korean barbecue and Chinese traditional barbecue
In color, making Chinese barbecue dishes, most of the color is yellow or reddish brown color, and Korean barbecue is relatively shallow, and mostly reflect the color of pickles.
In 3, Chinese barbecue flavor, often varies according to different tastes and preferences of people, such as transfer into cumin flavor, spicy flavor, aroma, spicy flavor etc. five cumin flavor and flavor; Korean barbecue is mainly composed of pickled raw materials and raw material juice baked after dipping juice to water decision.
In 2, Chinese barbecue cooking techniques, mainly using charcoal as fuel, for grilled or baked into the dish with the fire.
The South Korean barbecue is mostly meat and seafood based, and the material requirements are very strict, such as roast beef, beef fillet is only selected.
In cooking materials, Chinese barbecue material is very wide, almost all of the meat raw materials can be selected
