Korean BBQ is fabulous. When a dining experience consists of twenty to thirty small dishes of food on the table, you can consider me fully invested. One of the more underrated aspects of Korean dining is that in the US, it’s still a niche cuisine; it has yet to be tainted by the dirty mitts of rednecks. Japanese food was still in this category until you could start getting pre-made sushi at the super market. Gross. Nothing like sushi that was made eight hours ago, sitting around in a barely refrigerated display unit. Just like mom used to make.
My favorite part of Korean food is how they’ve approached every dish with the same tactic: throw some hot shit in there with some salt and serve it cold. If it’s not broke and all. Bob Seger took the same approach to music.