Korean barbecue consists of thinly sliced beef cuts, such as tenderloin, flank, brisket or rib-eye, that are grilled on gas or charcoal grills. Garlic cloves in sesame oil often accompany the meat, which is wrapped into lettuce with spicy dipping sauce and shredded spring onion.
Jia Choi is a professor of Korean food studies and C.E.O. of O’ngo Food Communications and O’ngo Food Tours. She takes us to explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques.