THE HISTORY OF KOREAN BBQ
Korean BBQ has a long history dating back to the Goguryeo Dynasty in 37 BC, where grilled meat was a common part of the royal court cuisine. However, it was not until the Joseon Dynasty in the 17th century that meat dishes became more accessible to the general public. Beef was a rare commodity, limited to the wealthy and nobility, while pork was more widely available and became the main meat for Korean BBQ.
Korean BBQ as we know it today began to develop in the 1940s and 1950s, following the Korean War when the US military introduced new grilling techniques and equipment to Korean food culture. This led to the creation of new and innovative Korean BBQ dishes, such as bulgogi (marinated beef) and galbi (grilled beef short ribs).
In the following decades, Korean BBQ spread throughout Korea and eventually around the world, becoming a popular and beloved cuisine, characterized by its marinated meats and communal grilling experience.
