Red Meat is the Best When Rare

Some people are extremely squeamish and are appalled by the idea of eating something raw or rare. I try to be understandable in most cases, but I certainly don't understand how one could prefer well-done red meat to rare red meat. Clearly, the latter tastes much, much more tender and juicy...wow I sound a bit savage right now haha.

I went to a Korean BBQ restaurant in Samchundong. Unfortunately I forgot the name of the place, but it was pretty packed on a week night, so I'm assuming the restaurant is quite famous. Shortly after we made our order, the waiter brought a pot of fire to grill the meat.

The side dishes were very simple: kimchi, pickled garlic, scallions and onions, and bitter leaves. These are all garnishes for the meat, aka the entree.

The waiter placed two large pieces of beef on the grill and let them sit for a while. I was afraid the meat would cook too quickly, but he brought the scissor and began cutting them into bite-sized pieces before they burnt.

Red meat is called "red" for a reason; it's best when eaten slightly rare!

The onions and the baby portebello mushroom grilled perfectly as well. It's amazing how something as spicy and not tasty as an onion when eaten raw tastes so sweet when cooked.

By Korean standard, a meal isn't complete with only meat. I had nangmyun, a cold noodle in beef broth with cucumber and thinly sliced radish.

There was way too much ice, and the broth tasted a bit too sweet. I expected the green noodle to have some special flavor, but it just tasted like any other noodle.