K-Food Guide A

When Americans think of barbecue, images of Texas brisket smoked low and slow for 14 hours, or sticky, sweet Carolina ribs usually come to mind. But there’s a completely different barbecue revolution taking over cities from Los Angeles to New York, and it involves zero smokehouses and absolutely no waiting. Welcome to the thrilling, fast-paced world of Korean BBQ (K-BBQ) , where the undisputed star of the show is Samgyeopsal (삼겹살) . Living right here in the bustling city of Songdo, South Korea, I get to experience the authentic sights, sounds, and sizzling aromas of this culinary masterpiece firsthand. If you’ve never experienced the magic of tabletop grilling, here is your ultimate guide to understanding and enjoying authentic Korean pork belly. What is Samgyeopsal? (Spoiler: It’s Not Just Thick Bacon) To American palates, a thick slab of pork belly immediately screams "bacon." However, there is a crucial difference. Bacon is cured, salted, and heavily smoked. Samgyeopsal, w...