When it comes to barbecue traditions, South Korea and Argentina stand out for their unique approaches and flavors. Let's explore these two countries' barbecue traditions:

South Korean Barbecue (Gogi-gui)

Gogi-gui, which translates to grilled meat, is a popular barbecue tradition in South Korea. One of the most iconic dishes is bulgogi, thinly sliced marinated beef or pork, grilled over an open flame. The meat is often served with a variety of side dishes, such as kimchi (fermented vegetables) and ssamjang (a spicy dipping sauce).

Another popular South Korean barbecue dish is galbi, which consists of marinated beef short ribs. The ribs are typically grilled tableside, and diners can wrap the meat in lettuce leaves along with other condiments to create a delicious and interactive eating experience.

Argentinian Barbecue (Asado)

Asado is an integral part of Argentinian culture and is often considered a social event. It involves grilling various cuts of meat, such as beef, pork, and sausages, over an open fire or a traditional grill called a parrilla. The meat is typically seasoned with just salt, allowing the natural flavors to shine.

One of the highlights of an Argentinian asado is the beef, particularly the ribeye steak called bife de chorizo. The steak is cooked to perfection, with a crispy exterior and a juicy, tender center. Chimichurri, a tangy and herby sauce made with parsley, garlic, vinegar, and olive oil, is often served alongside the meat to enhance the flavors.

Both South Korean and Argentinian barbecue traditions have gained international recognition for their unique flavors and cooking techniques. Whether you prefer the bold and spicy flavors of South Korea or the simplicity and richness of Argentinian asado, exploring these global barbecue traditions is a must for any barbecue enthusiast.

References:

• The Spruce Eats - Korean Barbecue (Bulgogi) Recipe
• The Spruce Eats - Argentine Asado: A Guide to the South American Barbecue