Do you want to have amazing Wagyu, pork belly, pork jowl and kimchi pancake? The Uncles BBQ is here for you.
To get some solid tips on how to do Korean barbecue right, we contacted Deuki Hong, the co-author of Koreatown: A Cookbook who had a two-year stint at popular NYC Korean BBQ restaurant Kang Ho Dong Baekjeong. He is now working on opening Sunday Bird: a fried chicken corner in San Francisco. He knowledgeable on how to get the most out of the meat-filled meal. In fact he reveals to us the one thing you shouldn’t leave at home before you go out for Korean BBQ.
Bring a lot of friends and moolah
“Korean barbecue is expensive,” he says. “Meat prices are on the rise.” Due to the fact that KBBQ is a large-format meal that’s all about eating as many different foods as possible, it’s great to bring more people with you. The more buddies you invite, the more chow you can get to order and try! Hong recommends going with a group of at least four to six people and he strongly suggests bring cash with you! It’s way easier compared to splitting six credit cards!
Use wooden chopsticks for noodles
Hong opines that there aren’t any hard-and-fast rules regarding whether to use metal or wooden chopsticks when eating Korean BBQ. However, his opinion is that wooden chopsticks are typically used for hot or cold noodles; ‘cuz they grip ’em better. So if what you only see are metal chopsticks prepared on the table, by all means, ask for wooden ones.