Yakiniku was not introduced to Japan until 1960’s. Koreans introduced Yakiniku to Japan sometime during the war. It’s essentially the same thing and not all Korean bbq is marinated. Only Westerners like the marinated version of KBBQ which is why they think KBBQ is only marinated meat. They need to try Anchangsal, Hanjungsal or Samgyupsal.
Hey Man. Please do not spread wrong information to public. There are more fresh meat than marinated meat in Korean BBQ. I do not know where you got that information from but it is misleading. Koreans usually BBQ fresh meats first then eat marinated meat with rice and banchans to fill their stomach. Koreans value fresh meat more than marinated meat. Usually foreigners like and enjoy marinated meat more. Japanese bbq was started by Korean Japanese in Japan. It is not really a pure Japanese food but it is Korean-Japanese food.
Korean BBQ is usually a lot more flavourful due to Korean food using far more seasonings and spices compared to Japanese food which uses barely any... it all just depends on what your preference is, if you like very flavourful food which is more of a pallet experience, Korean BBQ is right for you, if you prefer simple tasting food which focuses on the original flavour of the meat, Japanese BBQ is for you
I am Japanese. Korean BBQ and Japanese BBQ are very similar, but with Japanese BBQ, you don't usually wrap the meat in sanchu, but the rest is very similar because Korean people introduced yakiniku to Japan. What might be slightly confusing is that there are many Korean BBQ restaurants in Japan alongside "Japanese Yakiniku" restaurants.
korean bbq is not always pre-seasoned. be honest none seasoned meats have been more popular from beginning, because when you go out for korean bbq they want the food less salty since they don't really eat much rice with it to counter the saltiness of seasoning. seasoned meats are more like side dishes for rice. for korean bbq they use dipping sauce call variations of jjang and Jeotgal. its nutty, savory taste with ton of umami loaded flavor fermented sauce. they mix this with herb like minced garlic and roasted sesame oil to increase aroma and flavor when they dip the meat on it
I found out about Japanese BBQ just last year, and I am 43 years old. I did not know Japan had a bbq culture since they focus on presentation rather than taste and experience which is more Korean style. If I had to guess, I bet Japan emulated Korean BBQ. I am just saying....
What are you talking about Japanese is about High quality Produce and singular focus on enhancing natural flavors. Korean is more about seasoning . Southeast Asian is Fuck it let's live a little and make a flavor punch in yo face. Chinese well you have 5 main cuisine snd they varie alot most known is Kantonese.
That’s exactly what happened, and none taken…every country visited by other cultures or vice versa emulates other cultures’ cuisines to some degree. As far as your comparison about what each cuisine focuses on, I think you had dined in a place where it just wasn’t done well and it didn’t represent the cuisine well enough. Japanese BBQ uses ‘Momidare’ & ‘Tsukedare’ and the qualities of these sauces vary between establishment…kinda like ‘Ragu’ vs a traditional passata. I encourage you to search a well-reviewed Yakiniku restaurant in your area and really try to enjoy it. JBBQ is still fairly new to main stream dining at least in the US, and this whole overplayed ‘KBBQ is better’ vs. ‘No it’s not’ argument robs people of just exploring and enjoying both styles of BBQ’ing.
That's right, Japan never had a BBQ culture. They don't have a history or culture of grilling meat on the table and eating it. That is Korean culture. Koreans brought Korean BBQ to Japan and Japanese copied it.
Calm down Korean 🙏 Japanese BBQ was not introduced by Korean. Japanese bbq was made by Japanese for Japanese🎉 korean bbq didn’t grow in Japan , Japanese didn’t like them. So Japanese made own style bbq 🎉 there are MANY Korean BBQ in japan and it’s very different with Japanese bbq. It’s like Remen🍜 Cheese did bring Chinese noodles to Japan, Japanese started making own noodles for Japanese. There are Chinese noodles in japan, it’s very different with ramen. None of Chinese think ramen is from China 🇨🇳 Every meals are connected with other countries if you think, sometimes they change it, sometimes they keep it like kimchi. Kimchi is from Korea, it’s a lot of less spicy in Japan but Japanese make it as Korean side. What if Chinese say kimchi was from Chinese🇨🇳 vegetable pickles came to Korea from China so kimchi is from Korea 😂
[Stolen Wagyu Beef] It was about ten years ago that South Korea started saying "Hanwagyu" or Korean beef. A few years before that, frozen Wagyu sperm was stolen in Miyazaki, Japan. Before that, there was no such thing as "Hanwagyu," and "Korea is a buffalo culture."
You got your history mixed up: “Jeju Black Cattle became endangered especially during the Japanese colonial period in 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.”
Non-AYCE is where quality Korean BBQ exists. Also, back in S.Korea, they have Hanwoo beef, which is the ancestor of Japanese beef and has some of the best marbling/fat-to-meat ratio.
@zeo tnd Hanwoo is more expensive than Wagyu as it’s one of the rarest meats to exist and has the same marbling ratio. You clearly don’t know what you’re talking about.
@zeo tnd It’s factually more expensive than Wagyu in S.Korea and only exists in S.Korea. Unlike Wagyu, Hanwoo isn’t internationally imported due to limited supplies. Historically, the JP had to forcefully steal Black cattle from the Jeju Islands back in the 1900s in order to engineer their own kind of beef, making them nearly extinct on the islands.
@Van Lian right, but hanwoo is also known for its marbling and the tenderness of the meat, and has the right amount of fat/meat ratio, where the fat isn’t overpowering.
@Van Lian And that was all thanks to this history tidbit: Korean Jeju Black Cattle became endangered especially during the Japanese colonial period in 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.
@@HOTPLATEGAMING "Jeju Black Cattle became endangered especially during the Japanese colonial period in the 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.”
Yakiniku was not introduced to Japan until 1960’s. Koreans introduced Yakiniku to Japan sometime during the war. It’s essentially the same thing and not all Korean bbq is marinated. Only Westerners like the marinated version of KBBQ which is why they think KBBQ is only marinated meat. They need to try Anchangsal, Hanjungsal or Samgyupsal.
Fr Mfs think every meat is marinated. I deadass only eat non marinated meat and it’s kbbq
And Japan introduced Ramen to Korea during the war. It's called cultural exchange
@@oo3819 yes. Thats how cultures grow. India introduced curry to Japan and it was introduced to Koreanlater too
@@oo3819 no.. ramen didn’t even exist during the war. Remen was actually Chinese noodle dish introduced to Japan.. sigh
@@oo3819 lol Ramen is originated from china.
Hey Man. Please do not spread wrong information to public. There are more fresh meat than marinated meat in Korean BBQ. I do not know where you got that information from but it is misleading. Koreans usually BBQ fresh meats first then eat marinated meat with rice and banchans to fill their stomach. Koreans value fresh meat more than marinated meat. Usually foreigners like and enjoy marinated meat more. Japanese bbq was started by Korean Japanese in Japan. It is not really a pure Japanese food but it is Korean-Japanese food.
Yakiniku also One of the Korean BBQ…
Almost Japanese already knew that
In japan, they refer kppq as yakiniku
Hanwoo (Korean premium beef) is the ancestor of Wagyu.
@zeo tnd Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds, including Korean cattle.
Korean BBQ is usually a lot more flavourful due to Korean food using far more seasonings and spices compared to Japanese food which uses barely any... it all just depends on what your preference is, if you like very flavourful food which is more of a pallet experience, Korean BBQ is right for you, if you prefer simple tasting food which focuses on the original flavour of the meat, Japanese BBQ is for you
I am Japanese. Korean BBQ and Japanese BBQ are very similar, but with Japanese BBQ, you don't usually wrap the meat in sanchu, but the rest is very similar because Korean people introduced yakiniku to Japan. What might be slightly confusing is that there are many Korean BBQ restaurants in Japan alongside "Japanese Yakiniku" restaurants.
korean bbq is not always pre-seasoned.
be honest none seasoned meats have been more popular from beginning, because when you go out for korean bbq they want the food less salty since they don't really eat much rice with it to counter the saltiness of seasoning. seasoned meats are more like side dishes for rice.
for korean bbq they use dipping sauce call variations of jjang and Jeotgal. its
nutty, savory taste with ton of umami loaded flavor fermented sauce.
they mix this with herb like minced garlic and roasted sesame oil to increase aroma and flavor when they dip the meat on it
@zeo tnd Are you a white weeb or a jp nationalist? You seem to have an unhealthy amount of hatred toward Koreans.
I found out about Japanese BBQ just last year, and I am 43 years old. I did not know Japan had a bbq culture since they focus on presentation rather than taste and experience which is more Korean style. If I had to guess, I bet Japan emulated Korean BBQ. I am just saying....
What are you talking about Japanese is about High quality Produce and singular focus on enhancing natural flavors. Korean is more about seasoning . Southeast Asian is Fuck it let's live a little and make a flavor punch in yo face. Chinese well you have 5 main cuisine snd they varie alot most known is Kantonese.
That’s exactly what happened, and none taken…every country visited by other cultures or vice versa emulates other cultures’ cuisines to some degree. As far as your comparison about what each cuisine focuses on, I think you had dined in a place where it just wasn’t done well and it didn’t represent the cuisine well enough. Japanese BBQ uses ‘Momidare’ & ‘Tsukedare’ and the qualities of these sauces vary between establishment…kinda like ‘Ragu’ vs a traditional passata. I encourage you to search a well-reviewed Yakiniku restaurant in your area and really try to enjoy it. JBBQ is still fairly new to main stream dining at least in the US, and this whole overplayed ‘KBBQ is better’ vs. ‘No it’s not’ argument robs people of just exploring and enjoying both styles of BBQ’ing.
That's right, Japan never had a BBQ culture. They don't have a history or culture of grilling meat on the table and eating it. That is Korean culture. Koreans brought Korean BBQ to Japan and Japanese copied it.
Calm down Korean 🙏
Japanese BBQ was not introduced by Korean. Japanese bbq was made by Japanese for Japanese🎉
korean bbq didn’t grow in
Japan , Japanese didn’t like them. So Japanese made own style bbq 🎉 there are MANY Korean BBQ in japan and it’s very different with Japanese bbq.
It’s like Remen🍜
Cheese did bring Chinese noodles to Japan, Japanese started making own noodles for Japanese. There are Chinese noodles in japan, it’s very different with ramen. None of Chinese think ramen is from China 🇨🇳
Every meals are connected with other countries if you think, sometimes they change it, sometimes they keep it like kimchi.
Kimchi is from Korea, it’s a lot of less spicy in Japan but Japanese make it as Korean side.
What if Chinese say kimchi was from Chinese🇨🇳 vegetable pickles came to Korea from China so kimchi is from Korea 😂
*Naruto | Best Barbecue Moments* video brought me here.
Really cool man!
[Stolen Wagyu Beef] It was about ten years ago that South Korea started saying "Hanwagyu" or Korean beef. A few years before that, frozen Wagyu sperm was stolen in Miyazaki, Japan. Before that, there was no such thing as "Hanwagyu," and "Korea is a buffalo culture."
I'm sorry but we have only Hanwoo, not Hanwagyu. Plz don't spread wrong infro.
As a Korean, I've never heard of Han Wagyu. Korean beef is hanwoo
You got your history mixed up: “Jeju Black Cattle became endangered especially during the Japanese colonial period in 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.”
Korean BBQ = Quantity
Japanese BBQ = Quality
Non-AYCE is where quality Korean BBQ exists. Also, back in S.Korea, they have Hanwoo beef, which is the ancestor of Japanese beef and has some of the best marbling/fat-to-meat ratio.
@zeo tnd Hanwoo is more expensive than Wagyu as it’s one of the rarest meats to exist and has the same marbling ratio. You clearly don’t know what you’re talking about.
@zeo tnd It’s factually more expensive than Wagyu in S.Korea and only exists in S.Korea. Unlike Wagyu, Hanwoo isn’t internationally imported due to limited supplies. Historically, the JP had to forcefully steal Black cattle from the Jeju Islands back in the 1900s in order to engineer their own kind of beef, making them nearly extinct on the islands.
Liempo? The Filipino litchon?
Yakiniku is inferior copy version of korean bbq.
Not copy korean people in japan missed korean food so they started to have it
@@boseongkim1014 So Japan needs to call it Korean BBQ instead of Japanese BBQ.
I like Japanese beef & Korean pork belly
You should check out Hanwoo (Korean premium beef). It’s the ancestor of Wagyu.
@Van Lian right, but hanwoo is also known for its marbling and the tenderness of the meat, and has the right amount of fat/meat ratio, where the fat isn’t overpowering.
@Van Lian And that was all thanks to this history tidbit: Korean Jeju Black Cattle became endangered especially during the Japanese colonial period in 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.
@Van Lian 고기의 진미를 모르는 구만… 한우 안먹어봤지?!
@Van Lian How would you know if it’s better if you’ve yet to try it.
Japanese beef is better than Korean beef
S.Korea has Hanwoo beef, which is the ancestor of Japanese beef and has some of the best marbling/fat-to-meat ratio.
lol source of your claim
@@HOTPLATEGAMING "Jeju Black Cattle became endangered especially during the Japanese colonial period in the 1920s. Most of the Jeju Black Cattles were forcefully dispossessed and shipped to Japan.”
@zeo tnd Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds, including Korean cattle.
Japanese beef is from korean cow (Hanwoo)