From Ancient Roots to Global Fame: A Journey Through the History of Korean Barbecue!
Korean barbecue and the mouth-watering side dishes like kimchi, have gained much love and popularity in the past decade, particularly among non-Koreans. Korean barbecue consists of pieces of meat or dishes dipped in the marinade mixture and grilled on a Korean BBQ table, which is sometimes served with rice and salad leaf. Bulgogi or the marinated beef is one of the most common grilled meats that are an inevitable part of every Korean barbecue party.
Korean barbecue is big hit nowadays among the barbecue lovers, but do you know how it all originated? Let’s find out!
Origin of Korean Barbecue
The idea of a Korean barbecue came into origin from a specific community, known as the Maek, and it took place in Central Asia. These people carried pre-seasoned meats, a revolutionary way of seasoning meat before its preparation, which was something that Northeast Asia had never experienced. This cooking technique helped to save the meal preparation time, which was especially useful for a nomadic tribe. The popularity of cooking these meats and grilling them with a Korean barbecue table grill spread swiftly in Korea.
History of Banchan or the Side Dish
With the advent of Buddhism, banchan, which means “side dish” and includes famous dishes such as kimchi and bibimbap, became a major element of Korean cooking. Buddhists abstained from meat intake, and instead started eating an assortment of innovative veggie cuisines. When the Mongolians acquired Korea during 1231 to 1259, meat regained its place as a key element of the Korean diet, while, banchan also became a top spot gainer in the Korean cooking tradition.
This amazing combination of grilled meats and banchan is known as Korean barbecue. And you’re not alone if the mere mention of this dinner makes your taste buds tempting for more! Korean BBQ table grill has become a center of praise for all the BBQ party lovers due to the memorable and engaging dining experience that it offers!
Commercialization of Meat Production
When the Mongols made an invasion and uprooted their campaigns in the midst of 1230–1271 AD, they came back with the age-old tradition of meat consumption. Maekjeok made a resurgence as resources diminished and meat needed to be stored for extended periods of time. Maekjeok evolved into seoryamyeok, a delicious meal of marinated beef dipped in cold water, which by the early twentieth century gave rise to neobiani, a luxury dish of finely-sliced and seasoned beef popular with Korean noble families.
The large-scale commercialization of Meat production began with the onset of the 1920s, which made it readily available all-around Korea. However, much after the Japanese invasion, the Korean War took place, which made Koreans fled from their region to settle elsewhere. Due to the simplicity of preparation, the flavors of Korean barbecue started appealing to a large fan base abroad, and gogi-gui quickly became the hottest-trending dish among the BBQ lovers.
Wrap Up-
Even though some Asian cuisines have lost their age-old charm, Korean cuisine is still witnessing a peak rise in its popularity, that is a proof of its much-loved authenticity. So, treat yourself to an immersive dining experience with IBBQ!
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