Maekjok, Origin of Korean Barbecue


The Korean roast meat is different from roasted dishes of other countries. The Korean people season meat mainly with garlic and sesame oil before roasting the meat. Such a method of cooking was widely used in the period of Koguryo (277 BC- AD 668). The dish prepared by this method was called maekjok, and it was also known to neighbouring countries.

Maek means the tribe of Ancient Joson who founded the Koguryo dynasty, and maejok means the roast meat prepared by the tribe for their food.

Maekjok is seasoned skewered meat roasted over a fire. For the meat they used beef, pork and poultry, and beef was counted as the best.

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