Korean BBQ is different from Brazilian BBQ or Xinjiang BBQ in China. The raw materials of Korean BBQ are mainly pork, beef and mutton. When roasting, the meat is soaked in oil first, and then the animal fat is smeared on the baking tray, so that the meat and the baking tray will not stick together when roasting. After roasting, dip in some shredded onion, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, so that it is delicious with meat and vegetables.

In South Korea, "five spicy" ingredients, namely, pepper, garlic, onion, ginger and onion, are generally used for barbecue and pickling. "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 the dipping sauce mainly plays a role in supplementing the flavor. The ingredients of Korean barbecue must be pickled and flavored. When pickling, some fruits and onions are usually added to make the finished dish fragrant but not greasy. In addition, Korean barbecues are no longer seasoned during baking, but only when they are eaten, they are supplemented with dipping juice.

Brazil's barbecues mainly include roast beef, chicken legs, sausages and even pineapples (the surface of which is coated with Brazilian honey). After pickling these raw materials, they are respectively put on a flat iron bar with grooves about one meter long and slowly barbecued on a charcoal fire. During this period, they need to be oiled several times, and they can be eaten when they are golden on both sides and the meat smells fragrant. This is somewhat similar to China's barbecue, but it is not as much as China's seasoning. Generally, the barbecue can be served 15 minutes after the meal. The waiter holds the barbecue stick and a bright sharp knife in his left hand, and holds the barbecue stick with a small disk in his right hand to prevent the oil from dripping on the customer. If you want to eat roast beef, when the waiter who took the barbecue passes by you, you make a gesture and he will come to your side. Quickly, the browned beef roasted on the lower surface of the blade is caught on the plate holding the barbecue stick, and you put it on your plate. I'm not used to eating this kind of beef for the first time, especially when I eat it, the waiter has to swing a sharp knife over your head, which makes people feel a little scary, so people who have eaten Brazilian barbecue are particularly impressed by this scene.