Korean BBQ Blog | Glenview, IL

Quick answer: Kimchi became Korea's national dish because salting and fermenting vegetables was how Koreans kept food through long winters, a practice that goes back many centuries. Chili pepper came later and gave kimchi its familiar red color. Today there are hundreds of varieties, and kimchi shows up at nearly every Korean meal. Ask any Korean what the definitive Korean dish is, and chances are they will tell you that it is kimchi! This traditional salted and fermented veg

Korean Barbeque, called gogi-gui (고기구이) locally, is the Korean dining tradition of grilling varied cuts of meat over a charcoal or gas grill, usually built right into a dining table. A proper Korean BBQ experience includes not just grilled meats, but a spread of tasty and varied banchan (side dishes), and often soups and rice as well. Though Korean BBQ has only caught on in Western popularity in recent years, KBBQ has origins dating back about 2000 years, to the Goguryeo era

Korean BBQ Tips & Etiquette | Several traditions, tips and etiquettes developed alongside Korean BBQ dining; keep reading for a rundown!

Intro to Korean BBQ: The Essentials | A essential components to every perfect Korean BBQ experience.