Korean BBQ
The Korean cuisine that leaves an impression is Korean barbecue. Korean barbecue emphasizes the original flavor, and is accompanied by different sauces for dipping.
In terms of cooking ingredients, Korean barbecue mainly uses beef, including sirloin, steak, tongue, and kidney. Seafood and sashimi are also delicious options in Korean barbecue, with grilled sirloin and steak being the most famous. The fresh and tender texture of the meat has made every person who has tasted it talk about it fondly. This is because every Korean restaurant places great importance on ingredient selection. Many Korean restaurants use beef from specialized meat companies. Depending on the required cut of meat, the cattle are fed different formulas. It is said that some cattle are given beer daily, listen to music, and receive specialized massages during their upbringing. Whether this is true or not remains unknown. However, the strict ingredient selection in Korean barbecue is absolutely real.
In terms of cooking techniques, Korean barbecue uses gas or charcoal as fuel, utilizing a grill pan for indirect heat cooking, which can simply be described as "pan-frying." Due to the special exhaust system in modern Korean grills, Korean barbecue appears cleaner and more hygienic compared to Chinese barbecue.
In terms of taste, the flavor of Korean barbecue is mainly determined by the marinade used for the ingredients and the dipping sauce used after grilling. Different ingredients paired with different marinades and dipping sauces create various flavor characteristics. Generally, Korean barbecue marinades use "five spicy" ingredients: chili, garlic, onion, ginger, and green onion. "Spicy" is the main flavor of Korean barbecue. Under the influence of the marinade and dipping sauce, the taste presents "five flavors": sweet, spicy, salty, sour, and bitter. The dipping sauce primarily serves to enhance the flavor.
In terms of color, the color of Korean barbecue is relatively lighter and reflects the color of the marinade.
In terms of texture, Korean barbecue dishes are usually grilled until they are eight-tenths or just cooked, presenting a tender and refreshing texture.
In terms of seasoning methods, the ingredients for Korean barbecue must be marinated beforehand. During marination, fruits and onions are often added to make the dish fragrant and non-greasy. Additionally, no seasoning is added during the grilling process; only dipping sauce is used when eating to enhance the flavor.
In terms of dining format, Korean barbecue involves customers grilling their own food, adding fun to the dining experience.
Chinese Barbecue
Fuxi is the foremost among the Three Sovereigns, representatives of Chinese civilization, as mentioned in the Three-Character Classic: "From Fuxi and Nong, to the Yellow Emperor, known as the Three Sovereigns according to ancient records." The spirit of creation is the essence of Fuxi culture. In ancient times, there were many fish in rivers, lakes, and seas, many birds in the sky, and many beasts on land, but people did not know how to catch them. People would wait by the water with a tree branch, hitting the fish as they swam by, occasionally catching a few. Fuxi taught people to weave nets from wild hemp rope to catch fish and birds and beasts. This was much better than just eating wild fruit. However, raw fish and birds did not taste good and could even cause stomach problems. After Fuxi obtained heavenly fire, he taught people to cook birds and fish over fire. Since then, people enjoyed the aroma of grilled meat, becoming healthier. To commemorate Fuxi, people called him Paoxi, meaning the first person to cook animal meat with fire.
If modern people find themselves in nature without other cooking utensils and only have fire and raw food, how do they solve the problem of eating? They probably have to resort to primitive methods. This is not a recollection or reenactment, but a genuine effort. The joy of obtaining food through outdoor cooking allows people to reflect on the arduous explorations of our ancestors in culinary history, prompting sincere admiration for their intelligence.
The cultural attributes of barbecue lie in its rebellion against conventional diets through the original flavors and coarseness of its ingredients. On the other hand, it resonates with the dietary memory codes of our distant ancestors from the hunting and fishing era. Today, nothing tempts children and adults alike, who carry childhood nostalgia, more than barbecue. In fact, barbecue has always been a form and taste temptation for humanity. We have now entered a diverse value era of barbecue. Originating from realism, barbecue expands its cultural and economic territory with an enterprising attitude on the land traversed by the Yellow River. Its business model diverges into two directions: one still maintains street-side barbecues, while the other adopts hotel-style intensive barbecues. The "wild spirit" always contains the boldness and romance of the hunting and fishing era, constantly extending itself. The scene of roasting over a bonfire emits enticing aromas and a joyful atmosphere that people cannot resist.
Another theory starts with a type of punishment — Lingchi. Lingchi first appeared during the Five Dynasties period when rulers felt their power was unstable. Lu You wrote in his "Weinan Wencoll.: Tiaodui Zhuang": "Considering normal laws insufficient, thus an additional clause of Lingchi was introduced. Muscles were completely stripped, yet breath remained; liver and heart were connected, yet sight and hearing persisted." The person closely linking Lingchi with barbecue was Grand Eunuch Liu Jin during the reign of Emperor Wu Zong Zhu Houzhao.
During the reign of Emperor Wu Zong Zhu Houzhao, Grand Eunuch Liu Jin monopolized power, devised ingenious frauds, indulged in debauchery, disrupted court affairs, persecuted loyal officials, oppressed the common people, and eventually even plotted rebellion. He was tried by the three judicial authorities at the Meridian Gate, sentenced to death by Lingchi, and deprived of political rights for life. On August 25th of that year, Liu Jin was executed. The execution took place in front of the Censorate, with three executioners taking turns. According to Ming Dynasty law, those sentenced to Lingchi must be dissected with 3357 cuts, each removing a thin slice of flesh, without touching vital organs. Within three days, the convict would be bloodied and unrecognizable, but not allowed to die.
Since it was a public execution, there were many spectators, many of whom carried money to watch. Their purpose was to exchange money for a piece of flesh cut from the convict. These were Liu Jin's enemies, some directly or indirectly harmed by Liu Jin, others relatives of those killed by Liu Jin. They fought to obtain a piece of Liu Jin's flesh, bringing it home to honor their deceased relatives. After the ceremony, they would place a piece of iron on the fire, brush it with oil, roast the meat, and eat it to express their hatred. This was the prototype of barbecue.
Japanese Barbecue
Also known as teppanyaki. The origin of teppanyaki dates back to the 15th and 16th centuries when it was invented by the Spanish. Later, it was introduced to Mexico and California in the Americas by the Spanish. At the beginning of the 20th century, a Japanese-American brought this technique of cooking food on a hot iron plate to Japan, where it was improved and became the well-known teppanyaki today.
The teppanyaki counters used in modern restaurants are improvements on the Griddle stoves used in Western kitchens. Teppanyaki is very popular in Japan, but it also includes Korean-style grilled meat (Yakiniku) and Osaka-style Okonomiyaki. Authentic Japanese teppanyaki, as the name suggests, involves grilling various delicacies on a large iron plate. Why is teppanyaki one of the more expensive types of Japanese cuisine? It’s because the ingredients used are of the highest quality. For example, fresh seafood such as lobster, scallops, and abalone. Additionally, domestic Wagyu beef is often used, sometimes even Kobe beef, Matsusaka beef, or Omi beef, which can cost over 10,000 yen per 200g slice. A piece of marbled beef with evenly distributed fat is produced using advanced breeding techniques, involving commercial secrets that are not disclosed. However, it is rumored that during the breeding period, the cattle are regularly given low-alcohol beer (4-5%) to accelerate blood circulation and metabolism. Dry grass or brushes are also used to brush the cattle all over to ensure even fat distribution across the body. Among various types of beef, which is the best depends on the meticulous care during the breeding period. Famous national breeds like Kobe beef, Matsusaka beef, and Omi beef all originate from Tajima cattle (Tajima-gyu), which come from Hyogo Prefecture in Japan. After being born, they are transported to other regions at around 8-9 months old and raised for two years in beautiful natural grasslands. Due to the local growing environment and breeding techniques, they become renowned edible cattle.
American Barbecue
Bush's Barbecue Diplomacy
Every peak season for outdoor barbecues in August, President Bush chooses this time to return to his ranch in Texas for vacation and develops his family-style backyard barbecue into a diplomatic tool, hosting visiting foreign leaders, creating an unconventional "state banquet."
Bush's unique skill in diplomatic mediation is evidently effective. Israeli Prime Minister Ariel Sharon and recently visiting Colombian President Alvaro Uribe have both experienced his barbecue diplomacy, discussing serious issues casually at Bush's 1600-acre ranch estate. Besides, Bush also invited Chinese President Hu Jintao to visit his ranch.
Using outdoor barbecues to entertain state guests actually follows America's "founding tradition." In 1793, after the founding father George Washington laid the cornerstone of the Capitol building, the founding fathers gathered outdoors to hold a barbecue party, consuming 227 kilograms of beef. For more than 200 years, outdoor barbecues have formed a typical American culture, standing alongside hot dogs and apple pies as the three major symbols of American cuisine, deeply rooted in American life.
$3.1 billion worth of barbecues annually
Americans love spacious living space and abundant livestock sources, so outdoor barbecuing naturally becomes a straightforward American style of cooking. The enthusiasm Americans have for outdoor barbecues is unimaginable to people from other countries. Currently, 76% of American households own barbecue grills, and the estimated value of food grilled in backyards every year reaches as high as $3.1 billion.
The barbecue grills used by Americans now are important consumer product series, ranging from simple round boilers to high-end grills costing thousands of dollars, available in various styles. However, for the first 100 years after the founding of America, the form of barbecues was extremely simple, purely reflecting the rugged style of the New World. Slow-burning wood blocks were used as fuel, and large chunks of meat were suspended over the fire for grilling. The method was rough, and people would sit around the fire in the scorching summer, drenched in sweat.
Ford invents charcoal briquettes
By the 1920s, the legendary inventor Henry Ford of the Ford Motor Company came up with a new idea regarding the fuel for outdoor barbecues, thereby revolutionizing the issue of outdoor barbecues. In the structure of the T-model cars manufactured by Ford, wooden dashboards and door handle panels were designed, and the wood factories producing these wooden parts generated a large amount of sawdust waste. At the time, it was Ford's cousin-in-law Kingsford and the American invention king Thomas Edison who helped Ford work on the sawdust. Eventually, Ford invented a simple and cost-effective method, burning the sawdust and wood materials into ash and then compressing the ash into charcoal briquettes. These briquettes were convenient to store and transport, eliminating the need for cumbersome wood gathering. Moreover, with concentrated heat, fewer sweat-inducing efforts were required, and there was no risk of getting covered in soot and dust. More importantly, charcoal briquettes were much safer than wood and cleaner and easier to use.
Ford utilized his existing car dealership network to promote this bagged outdoor barbecue fuel to Americans, which was immediately welcomed. Within a few short years, every Ford car dealer sold an average of 100 tons of "Ford Charcoal" annually. Soon, the "Kingsford Charcoal Company" was officially established, and with these bagged briquettes, outdoor barbecues flourished in backyards across American homes. "Kingsford Charcoal" remains synonymous with barbecue fuel to this day.
Milestone of American Phenomenon
The end of World War II marked a milestone in the phenomenon of outdoor barbecues in America. At that time, millions of veterans returned home, got married, had children, and started families. To meet the needs of this emerging housing demand, suburban communities sprouted up extensively, and every house's backyard was designed to accommodate outdoor meals. With just a shout from the host, neighbors would gather together to enjoy barbecues and drink beer.
Inducing men to wear aprons
Outdoor barbecues have subtly contributed to breaking through the male chauvinism prevalent in America half a century ago. Cooking was considered a woman's job, but by the 1950s, the trend of outdoor barbecues swept across the United States. Many cookbooks appeared in bookstores, "inducing" American men to tie on aprons and stand by the backyard barbecue grill as the head chef. These books emphasized that men serving as outdoor barbecue chefs were not effeminate but rather demonstrated manliness.
A bestseller at the time, "General Foods Kitchen Recipes," stated that Stone Age cave men all roasted tiger meat over fire, tearing it apart with big bites, and men flipping burgers in the backyard were the modern versions of cave men.
"The Picture Cookbook" published by Life magazine also encouraged men to let their wives handle the fine cuisine in the kitchen and insist on not letting women interfere with outdoor barbecues. At the time, newspapers featured photos of President Eisenhower holding a large fork and flipping meat pieces, further promoting the trend of men grilling.
With the development of modern technology, many men now use convenient and clean gas grills. Last year, out of the 14.4 million grills sold nationwide, 8.7 million used gas fuel.
Marinating and smoking cannot be taken lightly
Although outdoor barbecues exude a rugged charm, they have evolved to become quite complex now. Experts' barbecue processes are highly particular, allowing no room for carelessness. First, the ribs should be marinated with pepper and other spices. Then, the smoky charcoal must be placed on one side of the grill rack, and the ribs on the other side. Next, cover the grill and let the heat and smoke from the chimney smoke the ribs, maintaining an internal temperature between 175-225°C. The person in charge of roasting must stand by the grill for a long time, carefully tending to the charcoal fire, ensuring that the ribs become fragrant and tender under slow smoke roasting. If one is not careful, the meat may become burnt and hard, not only ruining the taste but also disappointing the chef.
Brazilian Barbecue:
At the end of the 18th century, Brazilian cowboys often grilled meat on long swords during their leisure time. This tradition has continued to this day, forming a uniquely flavored Brazilian barbecue. Brazilians prefer to eat the original taste of the meat because different parts offer different flavors. Therefore, during grilling, only salt is added to season the meat. The meat is skewered and grilled over a fire, sprinkled with coarse salt, allowing the salt to melt and penetrate. When the surface of the meat is cooked, the salt particles are brushed off, and the outer layer is sliced with a sharp knife for consumption. Brazilian barbecue particularly emphasizes the original flavor of the meat, presenting a fresh and robust taste with a hint of pine wood fragrance. It is this taste full of primitive charm that has made Brazilian barbecue famous worldwide.