"Coming to work here was the first time it really made sense. I'm cooking the food I grew up eating. It's the food my parents ate. It's the food I eat when I go home. It's just who I am."
"If you go to a Korean barbecue restaurant and they don't cook the meat in front of you, that's a huge red flag. One, I question the quality of the meat because they don't bring it out to you raw and show you."
"Korean barbecue has traditionally been a celebration of the whole community. Everyone would eat around the open fire where they would grill. In modern society, we don't have many opportunities where we eat around the grill."
Chef Samuel Kim, with experience in top New York kitchens, now leads culinary operations at Baekjeong, a Korean barbecue restaurant. He aims to share authentic Korean barbecue, emphasizing the importance of cooking meat in front of diners. Kim highlights that this practice is crucial for quality and tradition, as Korean barbecue is a communal experience. He encourages newcomers to recognize red flags in restaurants that do not adhere to these customs, ensuring they enjoy the true essence of Korean barbecue.
Read at www.businessinsider.com
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