by CNNGo staff
When we interviewed the Chef Kim Yong Cheol, 42, at the Sheraton Grande Walkerhill’s Korean barbecue restaurant Myongwolgwan, we asked him for some gourmet tips on eating Korean barbecue.
First, says the 18-year Korean cuisine veteran, the key is knowing when to flip the meat. Flipping it too many times results in it being too dry.
The best timing is when the juice starts to bubble subtly on the surface.
“We call this ‘when the meat starts crying,’” says Kim.
Chef Kim Yong Cheol, right, thinks this Korean barbecue is crying just right.
Second, ignore all the sauces. The best condiment for barbecue is salt (for the unmarinated orders, of course).