2743

I personally do like them, and there are enough of them that I guess you can say they are a popular thing in at least some parts of Canada.

2744

My aunt’s kalbi marinade is equal parts soy, sugar, and sesame oil. She’s from some Korean island. Wait. Isn’t Kalbi like some West-coast Korean American thing that got back imported into Korea or something?

2745

Kalbi or galbi is really any rib dish cooked over an open flame. Short rib cut. The marinade isn’t essential, but it gives it that tangy/salty taste and helps tenderize what was traditionally the stringy tough meat.

The export version back to Korea just uses the traditional American rib cut (lengthwise).

2746

Don’t know about Canada, but Korean BBQ/Korean fried chicken was definitely a trend for non-Korean restaurants in the last few years in the UK. Usually they’re more Korean than this though. And at least in London, Korean food was already pretty popular in its own right.

2747

Korean BBQ is not popular here. It is kind of devastating. I had it in Japan, so I don’t even know if it’s the same in the states, but it was just a really fun cooking experience at the table. I can’t remember the sauces too well, but I remember sweet, really sweet, tangy and something incredibly spicy.

2748

Where is there? I think we have a significant population of Koreans here in the prairies in Western Canada here so the food offerings have accordingly increased.

2749

Here in Southern Oregon. Our, I’m going to call them “Asian” restaurants are sometimes a unusual combination of Japanese, Chinese and like a handful of the same Korean dishes over and over again. We’ve had a few Korean BBQ restaurants pop up, but they’re not right. It’s not the at the table experience at all, and they’re usually tacked to some other restaurant like Kimichi next to Texas style ribs… and no description of of the Korean dishes, at all. All these failed.

The ones I sent to in Japan had the grill in or as part of the table. You were given a lot of raw ingredients to cook yourself and there were other Korean dishes too. It was great fun. That was only a few experiences though in another country. I don’t know if it’s different state side. I am told CA has some just like I describe though.

2750

Speaking of “Asian” food, whenever I visit Seattle, I’m amazed by the number of “Teriyaki” places that I don’t see in Canada. Usually in a 100 different pan-Asian varieties.

2751

Teriyaki has a kind of unique history. It’s not really Japanese.

2752

Yes, every single korean bbq is cooked at the table in NY. They have big extractor fans.

2753

They’re so common that I’ve found they blur into the background. It seems pretty much mandatory that any strip mall will have a teriyaki joint. It’s like a default texture that was never swapped out.

2754

Yep. The smell goes home with you. The first time I ever ate intestines was at a Korean BBQ. Much soju was consumed first.

2755

Teriyaki sounds like a west coast thing, we don’t have that. Except in frozen food section.

God I love soju so much it’s the perfect proportion of vodka + water. I don’t drink these days thought…

2756

Hawaiian really, but yes it’s common along the West Coast restaurants.

2757

They are eeeeeevveeerryywheeeeeere in the Seattle area. I imagine they have to be the single most common restaurant around here.

2758

And to be clear, you’re talking about like a Japanese restaurant or one of those kind of weird ones that borrow dishes from everyone right that also serves various teriyaki dishes, not like a restaurant that serves just that?

2759

“I think teriyaki’s foul,” says Interbay resident Chris Chantler, an ICU nurse (normal order: never). “I’d rather eat sushi out of a vending machine. The meat is gross, and more than once I’ve felt ill afterward. I think of it as college food. You pay a few dollars and you get a massive portion.”

Sad!

2760

Feels more akin to American Chinese cuisine.

2761

Since this is the inedible food thread I’ll share a story.

My grandfather used to run a restaurant. He was a cheap, mean bastard. We lived in a place where supplies were low (for example, we would make our own pasta by hand because it was cheaper than buying the pasta premade). Anyway, instead of using soy sauce for the fried rice he would use old oil…

2762

It’s really only a Seattle/Pacific Northwest thing.

Other places have things like might be called Teriyaki, but it’s different than what they got in Seattle, which is basically a bunch of rice with some awesome saucy meat on top.

And they got a MILLION of these places in Seattle. From my experience, folks in Seattle are generally surprised when they hear no one else has Terriyaki.