Korean BBQ – Japanese Name with a Korean Heritage

Yakiniku: The Cooking method of Yakiniku has a Japanese name, but the style actually originates in Korea. In most of America, Yakiniku is more commonly referred to as Korean or Asian Barbecue. Yakiniku is grilled meat cooked on a griddle, often over charcoal or a gas oven, and eaten with vegetables cooked the same way. Here’s the fun part for your customer: It is done by the customer directly at the table! So, in a single step, the party comes to the customer. This is truly interactive dining, where independent minds get to create their meal and cook it in a communal atmosphere. The cook (the customer) is part of the party, be-cause everyone at the table is a “cook.” The meat choices are usually meat (marinated or not) beef, pork, chicken, fish (including squid and clams) and assorted vegetables. Accompaniments are usually noodles, curry, sushi, Tempura, rice, miso soup and more. Pricing is easy: one price for all you can eat. This method of serving is fun, simple and communal, and is great for parties, families, association/fraternal mixers, etc. One thing to re-member is to keep lots of napkins and a clean up crew around all the time, as cooking Yaki-niku-style is fun but messy. When the customer orders, the waiter/ waitress lights the individual table grill, and either brings the ingredients on big plates, or points to the ingredient buffet close by. Customers place the meat and vegetables on the grill. When done, they take a piece of them and dip it into the sauce offered in the condiments (which are already on the table or near the buffet area) and enjoy the meal and the company. Serving Tips: Imagine the possibilities! Customers like to make choices, and this cuisine style is all about choices. Fourth of July (American Independence Day) is a great time to let your customers declare their “independence” by making their own choices and cooking their meal to their own satisfaction – while chatting, laughing and having fun at your restaurant. You supply the food and the celebratory atmosphere – even have a cooking demonstration or two – your menu experts can explain all the items on the list of food choices. Your restaurant will be the “place to be.” And the table host will win the admiration of his/her guests. Offering lots of side dishes which may be less expensive can help with costs, but remember the main reason people like the Yakiniku method of dining is the aroma and taste of grilled meat. A typical Korean BBQ offers five kinds of meat, 18 vegetables, three soups, fruit and even Jell-O, among other selections. Prices are less expensive for lunch ($11 – 15 per per-son). And dinner per person can range from $17 - $20. But look at the choices and the fun that goes with it!