Korean characteristics
If you don't eat barbecue when you come to Korea, you can say that you don't really appreciate the taste of Korean food, because barbecue can be regarded as a specialty of Korean food.
In Korea, roast pork is the most common, usually sliced pork belly. The charcoal fire is cylindrical, with only one hole, and one or two pieces of charcoal are put in the furnace; The round stainless steel baking tray is placed on the charcoal fire, and the barbecue begins.
The barbecue tastes fat but not greasy, and it is full of aftertaste. It's just that the barbecue took two or three times, and people often didn't eat a few pieces. Drinking soju could have served food, but there was not enough food on the table, so I had to drink a glass of wine; In addition, there is no hot tea or boiled water in Korean restaurants, but only cold water called ice water. I'm new here and I'm not used to it.
When eating buffet barbecue, the dishes are much richer. In addition to barbecue, there are grilled large intestine, squid, mushrooms, pickles, and sauced trotters, vermicelli and other dishes suitable for the population of China.
Eating roast pork belly is memorable, and roast beef gives people a wonderful feeling. Han Niu refers to cattle raised in Korea. Because the meat quality is good and the feed is exquisite, it is much more expensive than American beef or other imported beef.
Soon after coming to Korea, my friend invited us to a barbecue restaurant called Happiness Han Niu for a roast Han Niu. That night, eight or nine of us entered the store, entered an elegant room and sat cross-legged in front of two small marble tables. A rectangular cast iron baking tray is placed in the middle of the table. Turn on the stove and put the carefully processed and pickled beef tendon into the baking tray. Rib meat is the most tender part of cattle, with delicious and tender meat. As soon as the barbecue sounds, use a clip to turn it around. When the red color of beef recedes and the yellow color gradually dyes, the micro-rolls are still soft, tender and delicious. Cut a large piece of barbecue into small pieces with scissors and you can enjoy it.
Other auxiliary dishes, kimchi, which is essential for three meals in Korea, are naturally indispensable, as well as lettuce, onions, garlic cloves, sauces, and usually wild vegetables, tofu and pickled peppers. Roast beef dipped in salt powder or sauce, the temptation I couldn't resist a long time ago drove me to bite greedily, and the fragrance suddenly overflowed my teeth and cheeks; Or with pickles, pickled peppers, garlic slices, onions, or wrapped in lettuce bags, rolled into small balls, sent to the mouth, slowly chewed, delicious and refreshing but not greasy.
Roasted Han Niu must be accompanied by Korean-style shochu. The nectar moistens the throat, which is sweet and mellow, and the lips and teeth remain fragrant. Pickles with wine are excellent, can be roasted, sour and delicious.
In fact, eating Han Niu reflects a confident and proud national consciousness and emotion of Koreans. A friend said that Koreans keep the best things for themselves and then export them, unlike China, on the contrary. Suddenly thought of "Happy Han Niu", a name with warm colors, seems to represent the happiness index of Koreans.