Does anyone know the name of the Korean BBQ practice of cross hatch cutting meat?
My nephew told me when he was in Korea last year the best BBQ meat he had was a cross hatched and then grilled cut ( scored kind of like a mango!). He couldn't remember what that style of meat preparation was called. And while I have your attention, any suggestions for a restaurant in K-town who offers this style of BBQ would be greatly appreciated. thank you in advance!
that cross-hatch scoring isn't a uniquely Korean technique - it's employed in various cuisines with other ingredients too, and actually serves a number of purposes. it helps render fat out of duck breasts, can assist with marinade absorption, and also keeps meat from curling up when cooked (very useful for calamari/squid).