Cook-it-yourself restaurants like Korean BBQ have become more popular today. Korean BBQ is a cuisine from Korea that involves grilling usually thinly sliced meat such as chicken, beef, seafood and pork and vegetable side dishes called banchan such as kimchi. Unlike what is commonly known, a Korean BBQ restaurant has its charcoal or gas-powered grill built into the dining table so the customers can get their meat done, however they like it themselves. Some Korean restaurants, especially outside Korea, provide portable stoves instead. Because of this unique setting, it is a bit confusing and intimidating how to eat at a Korean BBQ restaurant.
Well, it is relatively easy. But the real issue in such setting is the risk of getting food illness. Hence, it is essential to follow these Korean BBQ grill food safety tips the next time you visit a Korean BBQ restaurant.
Wash and clean your hands first
This is a no-brainer. Washing and cleaning hands before eating is essential, even at a Korean BBQ restaurant. Lather your hands with soap, and scrub them for at least 20 seconds.
We get it—there are utensils to handle meat. But still, it is most likely that we use our hands, especially that we would likely wrap cooked meat in with fresh lettuce with our bare hands.
Further read: Korean Study: Overcooking With Air Fryers Creates Toxic
Prevent cross-contamination on the dining table
Cross-contamination is the process by which microorganisms, particularly bacteria, transfer from one object to another. In the case of Korean BBQ, cross-contamination may happen if cooked meat is unknowingly placed on a plate that had been used for raw and uncooked meat. When you are setting up, always keep in mind to have at least two set of plates: one for raw and another for cooked meat. And make sure your company distinguishes them too. Be cautious when the conversation gets deeper and interesting.
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You should also have utensils like scissors and chopsticks only for uncooked meat and utensils for cooked meat. You may ask from the staff of the restaurant for extra utensils.
Make sure meat is thoroughly cooked
Eating under cooked meat is risky as it may contain disease-causing bacteria or pathogens like E. Coli, Salmonella and Listeria. These bacteria can cause food poisoning which can make you feel ill for days. But with proper grilling, these bacteria can be eliminated.
You might also like: Everything You Need To Know About Kimchi
Let’s admit it. Not all of us are cooks or chefs by profession. But it isn’t an excuse to not tell if the meat is already done or not—especially that you are on your own at a Korean BBQ restaurant.
But how?
There’s no telling the doneness of meat unless you check it with a thermometer. But that would be silly if you really do that in a restaurant, right?
Thinly-sliced meats are easier to cook. You can easily tell the meat is undercooked if warm through the center, brown on the surface but soft when touched. Well-done meat must be firm, the surface is brown, and is piping hot.
Korean BBQ restaurants are different from most restaurants since you do all the cooking—the most critical part. But following these simple Korean BBQ grill food safety tips will spare you from harmful bacteria and food poisoning.
