6609 West Sam Houston Parkway South#96, Houston, Texas 77072 Tel: (346) 261-1500
PREMIUM KOREAN BBQ
traditional charcoal korean bbq
Serving the finest cuts of meat
of houston's bellaire asiatown
history of korean bbq
Over the years, Korean barbeque and its banchan, or side dishes such as kimchi, have gotten more and more popular, especially among non-Koreans. Korean barbeque is typically slices of meat or marinated meats (beef and pork) that are cooked on a charcoal grill and then wrapped with rice and lettuce to be eaten. Bulgogi (in Korean, this literally means fire meat) is one of the most popular meats that many individuals associate with Korean barbeque.
Bulgogi and its origins date back to the Goguryeo era (37 B.C. to 668 A.D.) and bulgogi was in the form of a skewered meat called maekjeok. Maek referred to the group that lived in the Goguryeo era, while Jeok meant skewer. Through the different eras in Korean history, it eventually became seoryamyeok, a dish of marinated beef roasted and soaked in water, which in turn evolved and became neobiani, a dish of thinly sliced marinated beef marinated and roasted before serving to Korean royalty during the Joseon dynasty (1392-1910).
When you enter a Korean restaurant and sit down to order a meal, the waiter or waitress will promptly bring you a cup of refreshing barley tea, along with a few small dishes with what looks to be different vegetables or braised meat as snacks. Banchan plays an important role in Korean cuisine and it accompanies every meal. Banchan is a general term for a set of side dishes, and there are several types of banchan, one of which most people know to be kimchi, specifically kimchi cabbage. The variety of banchan can be grouped by preparation style – fermented and pickled, lightly seasoned boiled, braised, sauteed or stir-fried, or steamed.
Have a drink
At Handam BBQ, we offer a wide selection of alcoholic beverages such as beer, wine, and liquor. In addition, we also serve a variety of Korean alcohol such as flavored sojus, makkguli, and bokbunja. Cheers!