Korea , the Korean word for this inherent word, "?" means fire, "?" is the meaning of meat, i.e. "grilled meat". It is a barbecue cuisine originated from Mongolia. It is said that Mongolian soldiers used to roast meat on metal shields or helmets when they were on the battlefield in ancient times, as they were dressed in light clothes and did not have extra cooking utensils, so the shape of the copper plate used in Korean cuisine is similar to the shape of a shield. The other name is Morguk, which is inherent to the culture of Goguryeo.

Nowadays, it has gradually become a Korean banquet cuisine. Usually, when eating tongpan-roasted meat, the ingredients are mainly marinated meats and seafood, which are roasted together with the sauce and vegetables dripping out of the shallow indentation around the tongpan. Beef is the main meat, and beef tenderloin, steak, beef tongue, beef loin, seafood, and sashimi are all delicious Korean barbecue dishes, with grilled beef tenderloin and grilled steak being the most famous, and their meat is delicious and tender. Mention of Korean cuisine, people immediately think of its barbecue. Korean food is also barbecue, but it is very different from Chinese food. In Chinese food, barbecue meat is simmered in advance and placed on a hot plate (iron bars nailed into a flat plate) and roasted with firewood underneath, while Korean barbecue meat is so delicious and tender that everyone who has tasted it will relish it. This is because every Korean restaurant attaches great importance to the selection of ingredients, and many Korean restaurants use beef from specialized meat companies. Depending on the part of the meat needed, the beef cattle are fed differently. It is said that some of the cows are raised with beer, music and specialized massages every day. Whether this is true or not is not known. However, the strict selection of ingredients for Korean barbecue is definitely true.

Korean barbecue meat beforehand and the end of the simmering good, its flavor comes mainly from the juice dipped in different barbecue to use different juices, eat bacon, bacon juice; eat barbecue, barbecue juice ......, each kind of juice is made of more than a dozen kinds of seasoning carefully formulated (a variety of seasoning can be bought on the market), it is said that these sweet with acid, fresh and crisp, but also a little bit of a sweet, sour, fresh and crisp, but also a little bit of a sweet, sour, fresh and crisp. The sweet and sour, fresh and refreshing, but also has a subtle difference in the sauce is how to do, only the head chef a person to know. There is also a sauce that has a strange flavor, but after tasting it, it is quite mellow and makes people as fond of Beijing stinky tofu as they are. There is a dish called smoked beef tenderloin that is the first choice in almost every Korean cuisine. The beef tenderloin is first smoked in a smoker for about 20 minutes, then taken out to cool, wrapped in plastic wrap and frozen, then sliced into thin slices of tenderloin and placed around the plate, and then garnished with a variety of brightly colored seasonal vegetables, such as soursop leaves, bell peppers, lettuce, and gai lan, which are all very finely knifed, and then served on the plate, where the lady will quickly cut up these shredded vegetables and place them on top of the tenderloin, then roll them up. the slices of tenderloin, then roll them up and bring them to the guest's plate. Dipping the tenderloin in the special smoked sauce, listening to the gentle sound of the vegetables entering the mouth, savoring the slightly mellow aroma of the tenderloin, and letting the sour juice seep over the tongue, cool and refreshing, and then drinking a small cup of sake, is really an unprecedented experience. In fact, the tenderloin is only cooked on the outside during the smoking process, and in the general public's consciousness, eating raw meat always gives rise to a fear of eating mushrooms, hairs, and drinking blood, but every guest who has tried this dish is amazed at how the tenderloin is cooked on the outside. But everyone who has tasted this dish will be surprised by the crispness, crispness and tenderness of the tenderloin, and many people will always order this dish first when they taste Korean cuisine again.

"Spicy" is one of the main flavors of Korean cuisine, but this spicy and Sichuan, Hunan, Thai food is different from the spicy, someone had this description, said the Sichuan spicy is spicy, through the fresh; Hunan spicy is hot, straight, without any disguise; Thai food is spicy sweet, spicy rough, with a rich tropical flavor; and the Korean food is spicy and sweet, spicy, with a rich tropical flavor; and the Korean food is spicy. Thai food is spicy and sweet, spicy and rough, with a rich tropical flavor; and Korean food is spicy but the entrance is mellow, full of strength, will make you sweat through the real. If you like spicy food, you may want to experience it for yourself.

Korean cuisine in a variety of small dishes is also very special, taste spicy, slightly acidic, not very salty, such as kimchi, pickled cucumber, spicy cucumber, pickled small peppers and perilla leaves ...... with a meat-based barbecue, is meat and vegetables, complement each other.

There are also mellow-flavored hot-pot noodles, Korean cold noodles in real beef broth, and tender raw shredded beef Korean cuisine is truly unique and worth a visit.