Korean BBQ is different from Brazilian BBQ and Xinjiang BBQ in China. The raw materials of Korean barbecue are mainly pork, beef and mutton. Put the meat on a baking tray over charcoal fire. When roasting, soak the meat in oil first, and wipe the animal fat on the baking tray once, so that the meat and baking tray will not stick together when roasting. After baking, dip it in shredded onion, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, which is delicious with meat and vegetables.

South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor. The ingredients of Korean barbecue must be marinated and savored. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating.

Barbecues in Brazil mainly include roast beef, chicken legs, sausages and even pineapples (coated with Brazilian honey). Its preparation method is to marinate these raw materials with salt, put them on a flat iron bar with a groove about one meter long, and slowly barbecue them on a charcoal fire. During the period, you need to brush the oil several times, and you can eat it when both sides are golden and the meat is fragrant. This is similar to the barbecue in China, except that it is not as rich as the seasoning in China, and it is the most delicious. Generally, after dinner 15 minutes, the barbecue can be served. The waiter holds a barbecue stick and a bright sharp knife in his left hand, and a barbecue stick with a small disc in his right hand to prevent oil droplets from falling on customers. If you want to eat roast beef, when the waiter with barbecue passes by you, you make a gesture and he will come to you. Soon, the browned beef roasted on the lower surface of the blade will be caught and put on a plate with a barbecue stick. I'm not used to eating this kind of beef for the first time, especially when I eat it, the waiter has to wave a sharp knife on your head, which makes people feel a little scary, so people who have eaten Brazilian barbecue are particularly impressed by this scene.