Today’s theme: Korean BBQ

The weather is getting warmer and for many people, it’s the season to eat out – especially when the sun goes down. And one of the most popular menus for eating out here in Korea is Korean BBQ. Samgyeopsal(삼겹살, or pork belly) is perhaps the very first type of food that comes to people’s mind when people think of Korean BBQ. There are so many types of different cuisines that attract people and even more number of ways these ingredients are cooked. We look into the history and the culture of local BBQs with experts.

The Conversationalist

with

Daniel Gray

- tours and events specialist based in South Korea and founder of Seoul Eats

When eating at some of the barbeque restaurants, you will get some grease or smell on your clothes during the grilling. What are some of the measures these restaurants take to resolve such issue?

Some analyze that it’s only after the war that grilling meat became so widespread in Korea. Is there a point in this argument?

Pork belly became a popular match with soju in the 80s, making barbeque a quintessential social experience. As a food expert can you see why pork belly and soju are a good pair?

Media Monster

MAMAMOO’s Hwasa (화사) reveals a day of her life

on 나혼자 산다 (I Live Alone)

Next week: Chronic Fatigue

(in time for reduced working hours in Korea to 52 hours per week)