1, Japanese barbecue and Korean barbecue also use charcoal fire, and Japanese barbecue nets are used more. Brush the barbecue net with butter before baking. Korean style is more like fried meat, using iron plates and porcelain plates.

2. When eating Korean barbecue, there are always some side dishes. There are many side dishes, often 6.7 kinds, such as pumpkin porridge, pickles, lettuce, and some seasonal side dishes marinated in Korean hot sauce. There are not so many Japanese barbecues.

3. Japanese barbecue is more delicate, and some excess fat and tendons will be removed before baking. Korean style is relatively less particular about the whole thing, and each flavor has its own merits. In terms of taste, Japanese style is light, usually with rice, while Korean style will be more rich. It is usually eaten with lettuce wrapped in dipping sauce.

4. Japanese barbecue ingredients prefer beef, steak, beef tongue, oxtail and even various internal organs. The mainstream of Korean barbecue is pork, pork belly and beef, but the categories are not as rich as Japanese. I won't go into details about the quality of ingredients, which depends on the requirements of the merchants for ingredients.